The Colombian coast pasteles are similar to tamales, except
that pasteles are made out of rice, while the tamales are made from corn dough.
Another difference is that tamales are wrapped in banana leaves, or corn leaves,
and the “pasteles” are made with bijao leaves.
The Rice:
As the main ingredient is rice, its preparation should be
careful. To do this, first rinse the rice. Mix it with vinegar, colored oil
(annatto), chives, garlic, sweet pepper or bell pepper, and salt, and let it
stand for a few hours.
The Meats:
The other part of the preparation has to do with meat.
Traditionally is used pork, beef and chicken, but I used leftover turkey for
mines. These meats are cooked with peppers, garlic, onion, tomato, salt, and
colored oil (annatto). When finished, this stew is saved to add it later to the
pasteles.
The Veggies:
In small containers sliced peppers, onions, potatoes,
carrots, green beans, and add green peas. The use of olives and capers shows
the Arab cuisine influence.
Preparation
Arrange two bijao leaves crosswise. Spread a layer of rice
on the bottom of the leaves, and then add meats. Follows with a layer of the veggies
mentioned above, and ends with another layer of rice on top. The last step is
to fold the leaves until well packaged, and tied then with a string.
In a large pot add enough water to cover all pasteles (make
sure the water is boiling before placing the pasteles.) Add salt and vinegar and
cook for 1 ½ hour until the pasteles are cooked.
Ingredients:
For
the Rice:
4 cups of
rice
½ cup of
vinegar
½ cup of
colored oil (annatto)
1 cup o
4 pieces of
crushed garlic
Salt to
taste
For
the Meats:
3 pounds of
different meats
1 cup of chopped
tomatoes
1 cup of
chopped onions
1 cup of
chopped peppers
2 pieces of
crushed garlic
Salt and
black pepper
The Veggies:
2 cups of
sliced carrots
2 cup of chopped
green beans
2 cups of
peas
2 cups of
sliced of potato
1 cup of
green olives
1 cup of
capers
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