What are pastels?
Latin America is pastels traditional snacks that are similar to appearance and composition to Mexican tamale . The main resolution for the former recipe, however, is the use of green bananas, bananas and potatoes in dough production, called meat that surround the traditional tamale style, such as pork, garlic, onion, green pepper and Latin spices. Leaves and parchment are then used to pack these delicacies before they are packed with a chain and cooked - another difference from tamale, which are usually fried in oil.
Pastles are popular in many Latin American cultures, from Colombia in South America to Panama and the Dominican Republic in Central America. However, the Caribbean island nation in Puerto Rico has perhaps the highest tradition of making the pastel. These hot pockets and their close cousin, tamale , were produced for at least 3,000 years, starting with the indigenous tribes and further through colonial conquest.
meat used for the production of pastel helps to ensure its significantly rich and slightly sweet taste. Bananas, potatoes, bananas and even Taro root are cooked and then grated. These shavings are before cooling in the mash with a little milk, salt and oil. The result is malleable skin for filling meat. To obtain a feasible dough, one chef used a combination of five green bananas from mountain areas, one plantain from coastal areas, 1.5 pounds (about 680 g) Taro and one peeling potato. Then only small milk and oil are used to soften and melate these ingredients.
Filling for pastels , known as Releo , can be done in a number of ways, although some elements are standard. It is usually prepared as steamed meat, only with less supplies. This process begins with oil and meat with a jakov pork or ham. Once the meat begins to boil, all the others are addedingredients. Items such as garlic, onion, tomato sauce, beans, olives and a range of spices such as coriander, oregano, salt and pepper, enter in, along with sliced potatoes in some variations.
After the filling, the construction process occurs. Laying is plantain or green banana leaf and parchment and some oil is placed on top. Then he gets into the paper on the paper, followed by a abundant part Releo . Packing and dough then undresses and takes place with a string to fill for final cooking in salt water, which can take up to an hour of cooking.