puertoricanpasteles hashtag performance

#puertoricanpasteles showcases the vibrant culture of Puerto Rico through delicious, traditional holiday treats. Savory, wrapped in banana leaves, these culinary delights are made with plantains, meat, and love. Enjoy the flavors!

Baked Puerto Rican Pasteles de Yuca are the new hotness. You get a slight crisp, but still have that soft mochi-like texture in the middle. Plus you can load them up with as much filling as you want. You also don't have to spend hours wrapping them in banana leaves. I know I'll get a lot of purist on this, but that doesn't mean these aren't delicious! If you already make Pasteles, you don't need anything fancy, just fill your ramekins or a baking dish and bake at about 400 F for 30-45 minutes. If you do need the full recipe, read below for about 2-3 servings. Prepare your filling. You can use pernil, shredded mushrooms, jackfruit pernil, etc. Remove the brown/pink skin from the yuca. Cut in half so you can easily remove the stem. Shred the yuca meat using the fine side of a grater (you can use a food processor but the texture changes a lot). Squeeze out any extra water. Mix your masa with 1/4 cup sofrito, onion/garlic powder, salt and achiote oil (I used achiote powder). Grease your ramekins with some of the extra achiote oil and assemble your pasteles by adding the masa, a layer of filling, olives, and more masa. Bake at 400F for 30-45 minutes until golden brown. Serve and enjoy! Achiote Oil Sofrito Pernil/Garlic Mushroom/Pernil Jackfruit Olives (Pimento) Masa: 1 whole yuca 2 teaspoon salt ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon oregano #puertoricanpasteles #pasteles #bakedyuca #puertoricanrecipes #homemadefood

Baked Puerto Rican Pasteles de Yuca are the new hotness. You get a slight crisp, but still have that soft mochi-like texture in the middle. Plus you can load them up with as much filling as you want. You also don't have to spend hours wrapping them in banana leaves. I know I'll get a lot of purist on this, but that doesn't mean these aren't delicious! If you already make Pasteles, you don't need anything fancy, just fill your ramekins or a baking dish and bake at about 400 F for 30-45 minutes. If you do need the full recipe, read below for about 2-3 servings. Prepare your filling. You can use pernil, shredded mushrooms, jackfruit pernil, etc. Remove the brown/pink skin from the yuca. Cut in half so you can easily remove the stem. Shred the yuca meat using the fine side of a grater (you can use a food processor but the texture changes a lot). Squeeze out any extra water. Mix your masa with 1/4 cup sofrito, onion/garlic powder, salt and achiote oil (I used achiote powder). Grease your ramekins with some of the extra achiote oil and assemble your pasteles by adding the masa, a layer of filling, olives, and more masa. Bake at 400F for 30-45 minutes until golden brown. Serve and enjoy! Achiote Oil Sofrito Pernil/Garlic Mushroom/Pernil Jackfruit Olives (Pimento) Masa: 1 whole yuca 2 teaspoon salt ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon oregano #puertoricanpasteles #pasteles #bakedyuca #puertoricanrecipes #homemadefood

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