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Pastel Puertorriqueno
Recipe courtesy Alex Garcia Show: Melting Pot Episode: Nuevo Latino--Tamale Party Overall User Rating: 
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D-licious!
06/22/2008 at 11:53pm
User: AMANDA from Honolulu, HI User Rating:
I love pasteles...I eat these for breakfast, lunch, or dinner. Thank you so much for the recipe!
OK
05/04/2008 at 07:26pm
User: Anonymous User Rating:
Better without the raisins...
Not Puerto Rican Pastel
04/21/2008 at 11:01am
User: Evelyn from Coram, NY User Rating:
I agree with the others, this is not an authentic puerto rican dish. My mother is from Aquadilla and my father from Mayaquez and we use, green bananas, a potato, yautia and a little calabaza. We use pork with sofrito and slow cook. Even though some of the recipes here may change a little the basic ingredients are the same. Do more research.
pastel Puerto Riqueno
04/14/2008 at 12:22am
User: Anonymous User Rating:
The recipe is one of the best version I had seen written, I am sure i would like very much
Malanga is Yautia
04/10/2008 at 09:34pm
User: Gustavo from Miami, FL User Rating:
Malanga is another name for this root. One suggestion when you see an ingredient you don't recognize just enter the name in your browswer and search, you will be surprised at the good information available at a click.
Not Pastelles
04/10/2008 at 08:57pm
User: Micaela from Brooklyn`, NY User Rating:
I was born in Puerto Rico and growing up i helped my mother make pastelles every Christmas now that my mother can no longer make them I took over the tradition. This recipe is not the pastelles my mother and I made. Your sofrito is lacking a number of ingratiates and the "masa' is not just made with malanga and green bananas. I don't know where you got this recipe but its WRONG!!!!
Is not a Puertorrican Pastel
04/09/2008 at 11:47pm
User: Anonymous User Rating:
This is not the recipe for pastel Puertorrique?o. It's need yautia,platano verde,guineos verdes,papas, all grated. And we use pork or chicken with sofrito,chickpeas, red roasted peppers.They are great!!!!. I'm from Puerto Rico.
Not even close
04/08/2008 at 09:21pm
User: Lina from Garfield, NJ User Rating:
For anyone interested do yourself a favor and seek another recepie. P.R. pasteles are extremely tasty when the right ingredients are used. this recepie calls for malanga which is a root veg. that is very soft and semi-sweet. to even beging to correct everything that is wrong with this recepie I would have to rewrite the whole thing.
What a shame!
04/05/2008 at 08:14am
User: Minerva from Cutler Bay, FL User Rating:
Where in the world do you call that pastel puertorriqueno? Obviously not in Puerto Rico. I know that some times people like to make short cuts in certain recipes, but it is a shame that, this so called famous chef Alex, would kill this one. Please Foodnetwork, you should do your homework on this one and put a real puertorrican to re-write this recipe...any puertorrican grandma (without any official culinary degree) would do a much better job than chef Alex.
pasteles puertoriquenos
02/27/2008 at 01:47pm
User: Anonymous User Rating:
THIS IS NOT PASTELES FROM PUERTO RICO. NEVER HEARD OF WHAT HE IS TRYING TO DO.
Pastel??
01/17/2008 at 01:37pm
User: Jacky from Canyon Country, CA User Rating:
Having my own recipe from Grandma, there are way too many issues w/this particular recipe. Firstly, raisins, I ask you, sweet does not belong w/meat. Secondly, this recipe is far more complicated than it needs to be, especially for someone who has not made them before. I would never use a food processor, raisins, and would keep the meat filling as simple as possible. Less is more.
Boricua in Miami Bch .
09/17/2007 at 11:51pm
User: Rosie from Miami Beach, FL User Rating:
first of all, we make our sofrito,we use green bananas,yautia,calabaza,for the suffing we use garbanzos,roasted peppers,olives,as for the now that we more health concious,we use chicken or lean pork,to make our sofrito it consist of cilantro,green/red peppers,onion,garlic,olive oil,them we chop in blender,
blasphemy
09/08/2007 at 06:58am
User: asdfg from mahopac falls, NY User Rating:
This is not even remotely close to a "Pastel Puertorriqueno"!!! I think the Food Network owes their fans who loves Puerto Rican food an apology. Traditional and newer version of Puerto Rican Pasteles use banana leaves, annatto, platanos, etc. each has a nuance that piles their mark in complex laying. The meat (usually Pork)is savory & tender these are not authentic, not traditional, not nouveau, not anything. I'm sorry the Food Network let this slip by...there are only 7 million people of Puerto Rican ancestry they could have asked & 10-15 million other fans of P.R. Cuisine. Ridiculous.
KA KA!!
12/06/2006 at 10:24am
User: Jasmine from Hendersonville, TN User Rating:
This is not an authentic PR style pastel. I don't know what this is. Malanga? The prep time is interesting being you are using a processor instead of using a grater by hand, old school sytle. That is something I MAY try out of this whole recipe.
Pastel Puertorriqueno
11/29/2006 at 10:42pm
User: MILDRED from san juan, PR User Rating:
This is not the authentic puertorican pastel recipe. The real one is really, really good.
Pastel Puertorriqueno
04/28/2006 at 02:33pm
User: Juliet from Leicester, NC User Rating:
This recipe is wonderful, just like my Mommy used to make it for our family when I was little and until she passed away. Thank you for this so much
This is not a real Puerto Rican Pastel
02/25/2006 at 06:34pm
User: mel from edison, NJ User Rating:
Just about everything is wron w/ this recipe,there are no raisins in the recipe and definitly no corn starch and you use pork not ham,who gave this guy the ok on this.
not really a pastel puertorriqueno
12/04/2005 at 12:21am
User: mary from Aguadilla, PR User Rating:
Real pasteles puertorriquenos are far more complex than the recipe given. This is more like a tamale or empanada. A real pastel has pork meat or chicken that has been cooked in sofrito until it is tender and tasty. The outside mixture is made of green bananas and maybe platanos, and it surely does not have cornstarch added to it, on the contrary, broth from the meat is added to the mixture to make it more savory and soft.