Colombia Recipe #6, Pasteles Chocoanos

Rufa Herrera de Perea ties the banana leaf.

Pasteles Chocoanos

Recipe by Rufa Herrera de Perea

Rufa Herrera de Perea from Medellin demonstrated how to make wraps from the Pacific Tropical Rainforest region.

1 lb rice
3/4 lb beef
3/4 lb pork
1 chicken breast
2 carrots
1/4 lb green beans
1/4 lb peas
1/2  lb potatoes
1 garlic foot
1/4 lb. onions
1/4 scallions
Handful of cilantro
Plantain leaves
String to tie wraps
Salt, cumin, chicken bouillon to taste

Hogao (sauce)
2 tomatoes
1/2 lb onion
1/2 lb scallions
Salt to taste

Dice the garlic, cilantro, onions, and scallions. Add the salt, cumin, and chicken bouillon. This mixture is called the “aliños.”

Dice the meats and add 1/3 of aliños to marinate. Keep chicken separate from beef and pork. Let the meats marinate for as long as possible, maybe a day or two.

On the day when you will be serving this dish, dice the greens beans, peas, carrots, and potatoes. Rinse the rice and add 1/3 of the aliños.

Make the hogao (sauce) by dicing the ingredients and sautéing them until the vegetables are soft.

Spread out a large plantain leaf. On the leaf, add a large spoonful of each of the following ingredients; rice, vegetables, meats, and hogao.

Fold the four sides of the leaf over the mixture and tightly wrap with a string. Steam for an hour.

Click on images to enlarge.