Puerto Rican Rice Pasteles – Vegan

Achiote Oil - Annatto Seeds Oil

1. Over low-medium heat add oil and seeds. Do not overheat or it will turn green and bitter.

2. Stir for a few minutes until you see the oil changing to a red color. Turn off stove and let it cool completely before draining over a fine mesh strainer.

Rice Masa

1. In a medium bowl add rice, water and salt.

2. Let it sit for 2-3 hours or overnight.

3. Drain rice, add annatto oil and set aside.

Pasteles Filling

1. In a large saucepan over medium heat add oil and sofrito. Cook until fragrant for about 2 minutes.

2. Add the vegan meat replacement. Cook for a few minutes.

3. Add the rest of the ingredients one at a time.

4. Cook for about 15 minutes. Add more broth, if necessary.

5. Take 1 cup of the pasteles filling liquid and add it to the rice. Let the rice sit until it absorbs most of the liquid.

6. Using a fine shredder blade on your food processor or manual grater, grate the green plantains or cassava. Stir mixture into rice and let it sit until ready.

7. Get your banana leaves ready by washing them and drying with a paper towel.

8. Turn on your stove over low heat. Taking one leaf at a time, quickly heat both sides of the leaf over burner, or microwave leaves for 1 minute until pliable. Continue until all leaves are done. Wipe down leaves using a damp cloth.

Assembly *see video for reference*

1. Have your rice, filling, banana leaves, paper and twine ready. I recommend you to set everything on a big table and find a comfortable chair.

2. Scoop 1/2 cup of rice masa onto the banana leaf and spread out into a rectangle.

3. Place 1-2 tbsp of filling down the center of the rice masa.

4. Using the banana leaf fold the rice masa over the filling.

5. Bring the leaves ends together. Fold over twice to create a tight seal. Tuck the ends under. If the banana leaf breaks, don't worry we will fold it with paper.

6. Do the same wrap with the paper.

7. Tie pasteles like a present using the twine. You can boil them right away or freeze them for later.

8. Boil a large pot of water with salt to a boil, drop in pasteles. Boil for 45 minutes if they are fresh or 1 hour for frozen pasteles.

9. When pasteles are ready carefully using a pair of tongs remove them from water by the string. Put them on a plate with a paper towel, cut the twine, carefully unwrap it and enjoy!