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(Puerto Rico the Profile pg 4) Its currency is the same as the U.S; they just use Spanish words to describe their money. At one period in time when the fare for traveling was cheap, many Puerto Ricans took advantage and moved to the Mainland. Many Puerto Ricans reside in New York, New Jersey, Connecticut, Hartford, or Newark. Not surprisingly more Puerto Ricans live in New York than in their own island’s capital. With a large percentage of them in New York they are able to establish their own town within the city. Today many Caribbean cruise ships call at San Juan’s harbor. Locals call their cuisine "cocina criolla". Most Puerto Rican recipes consist of sofrito, it is a flavorful mix based on onions, green bell peppers, red bell peppers, cilantro, recao, and
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Secondly three cups of water in order to precook the peas. Also add one quart of water to soak the green pigeon peas with two teaspoons of salt. Thirdly put two cups of white rice. Fourthly throw in two ounces of diced smoked ham. Fifthly pour two tablespoons of corn oil or olive oil, which ever you prefer. Sixthly sprinkle half a cup of sofrito. Seventhly put one fourth of a cup tomato sauce. Eighthly dash one tablespoon of salt. To prepare you rinse the rice and set it aside. Soak the peas in the one quart water and salt for about fifteen minutes. Then rinse peas and cook them in four cups of water until they become softened. Test by picking up one pea in a spoon and squeezing it between your two fingers. It should take little effort to squeeze it. Take care to not overcook them to point where they break apart. When they are cooked, set aside three cups of water used to cook them in. Rinse the peas and put aside. In a four quart cooking pan, add the two tablespoons of oil, diced smoked ham and let simmer over …show more content…
Mix well until all items are distributed evenly. Clean all the banana leaves properly. You will need to divide the leaves into pieces of twelve and pieces of five by eight. On the table where you will be put together the pasteles, place one of the twelve pieces of banana leaf and then in the center of that place one of the pieces that measure five by eight. On top of it place four tablespoons of the banana mix and spread forming a rectangle making a thin layer out of the mix. Put two tablespoons of the cooked meat on top of the banana mix spreading it down the center lengthwise. Fold in half widthwise. Fold in half once again. Tuck in the ends taking care that by tucking you do not apply too much pressure to the pastel so that the mix doesn't ooze out. Tie the pastel so that the fillings are tied.
Secondly three cups of water in order to precook the peas. Also add one quart of water to soak the green pigeon peas with two teaspoons of salt. Thirdly put two cups of white rice. Fourthly throw in two ounces of diced smoked ham. Fifthly pour two tablespoons of corn oil or olive oil, which ever you prefer. Sixthly sprinkle half a cup of sofrito. Seventhly put one fourth of a cup tomato sauce. Eighthly dash one tablespoon of salt. To prepare you rinse the rice and set it aside. Soak the peas in the one quart water and salt for about fifteen minutes. Then rinse peas and cook them in four cups of water until they become softened. Test by picking up one pea in a spoon and squeezing it between your two fingers. It should take little effort to squeeze it. Take care to not overcook them to point where they break apart. When they are cooked, set aside three cups of water used to cook them in. Rinse the peas and put aside. In a four quart cooking pan, add the two tablespoons of oil, diced smoked ham and let simmer over …show more content…
Mix well until all items are distributed evenly. Clean all the banana leaves properly. You will need to divide the leaves into pieces of twelve and pieces of five by eight. On the table where you will be put together the pasteles, place one of the twelve pieces of banana leaf and then in the center of that place one of the pieces that measure five by eight. On top of it place four tablespoons of the banana mix and spread forming a rectangle making a thin layer out of the mix. Put two tablespoons of the cooked meat on top of the banana mix spreading it down the center lengthwise. Fold in half widthwise. Fold in half once again. Tuck in the ends taking care that by tucking you do not apply too much pressure to the pastel so that the mix doesn't ooze out. Tie the pastel so that the fillings are tied.