DETAILS: *The Pasteles Puerto Rican Cart. This is my The Pasteles Puerto Rican. A pasteles Puerto Rican styled cart, with a bicycle; made of platinums, greens and reds. Pasteles Puerto Rican Cart is very detailed, very authentic looking; with a menu on display and condiments. With three poses, one on sitting on the bicycle seat and two standing spots, one on each side of the cart.
Every Latino and Caribbean country has some form of delectable meat-filled patty of goodness! Where you In Puerto Rico pasteles are a cherished culinary recipe. Puerto Rican pasteles are much more labor intensive than any other. The masa consists of a combination of grated green banana, green plantain, taro, and calabazas (tropical pumpkins), and is seasoned with liquid from the meat mixture, milk, and annatto oil (annatto seeds infused with olive oil). The meat is prepared as a stew and usually contains any combination of pork shoulder, ham, bacon, raisins, potatos, chickpeas, olives, and capers seasoned with bay leaves, recaito, tomato sauce, adobo seco, and annatto oil. The pork shoulder can also be replaced with boston butt or chicken.Once made, pasteles can either be cooked in boiling water or frozen for later use. Because they are so labor intensive, large Puerto Rican families often make anywhere from 50-200 or more at a time, especially around the Christmas holidays. They are usually served with a ketchup-and-tabasco sauce dip with rice and pigeon peas (arroz con gandules), roasted pork, and other holiday foods on the side. From my experience, the Puerto Rican variety tend to be smaller, and use the Goya dough discs to make. (Si es Goya, tiene que ser bueno!) There are, of course, other brands, but the fundamental choices come down to white or yellow dough, store-bought or made from scratch. The Dominican variety tend to be larger, with more dough than filling. The various forms of other empanadas will be somewhere in between and will differ in taste and ingredients. Some will contain just ground beef, others chicken, and some might go crazy and add cheese or have the cheese stand alone. I've tasted some with shrimp, crab, lobster, all from the kioskos de Luquillo, Puerto Rico, my paternal homeland. Then there are the ones that contain various meats and fruit combinations. My Peruvian friend's Mom would put raisins in her empanadas. There's even a dessert version, filled with guayaba and covered in confection sugar, that looks more like a slice of lasagna pastry than a hot pocket. Pasteles de yuca is one of many recipes in Puerto Rico that are popular around the island and in Latin America. The masa is mostly yuca (cassava) and may contain potato, malanga and yam. The grated yuca and potatoes are squeezed through a cheesecloth. Some liquid from the stew is added to the masa with milk and annatto oil. The filling is stew of currants, shrimp, crab or lobster cooked in coconut milk, and seasoned with basil, sofrito, adobo, and annatto oil. Pasteles de yuca are served with lemon and tabasco sauce.
There is also available my variety of other food carts that will match perfectly as well as with my other vending carts, makes a nice amusement park, festival or street fair, backyard, pool, park, looks great in homes too! A very unique and fun item to have and to use anywhere and everywhere, for any occasion. Great for carnivals, festivals, street fairs, parties, backyards, gardens, parks, events, just everywhere and anywhere. Look for more matching products in my catalog and add your own sense of style!*
This is the The Pasteles Puerto Rican Cart and only the The Pasteles Puerto Rican Cart, just the The Pasteles Puerto Rican Cart and nothing but the The Pasteles Puerto Rican Cart!*
This is my: (IZ) The Pasteles Puerto Rican Cart. Reviews are randomly gifted and appreciated.
Gracias for viewing and Gracias y Besitos for buying! Inescia.
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Thank you so very much. Inescia.
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