Pasteles- a Delicious Dominican Tamale!

A few years ago, I was diagnosed with an autoimmune disease and had to cut corn, among other things, out of my diet. Being Hispanic, I really missed eating tamales! These are the Dominican version of tamales made without corn or lard and chock full of healthy vegetables.

For the dough:

• 2 large, green plantains
• 8 oz Yuca root, about one medium Yuca root
• 8 oz acorn squash
• 8 oz murasaki sweet potatoes
• 2 tsp salt, plus more to taste
• 5 Tbsp olive oil
• 10 Tbsp milk or non-dairy milk
• Achiote seasoning. Recipe below or 3 Tbsp prepared achiote seasoning.

For the filling (optional):

• 1 pound of ground turkey
• 1 tsp sea salt
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1 tsp onion powder
• 1 tsp lemon juice
• 1/4 cup cilantro, chopped

For the Achiote seasoning:

• 2 Tbsp smoked paprika
• 1 tsp ground oregano
• 2 tsp garlic powder
• 1/2 tsp cumin

Cooking supplies

• steamer basket
• frying pan
• large pot
• food processor. Any size works but you might have to process the dough in batches.
• parchment paper, 9 x 13 sheets
• butcher's twine

1. Preheat non-stick skillet over medium-high heat.
2. Place turkey meat into skillet and brown, draining liquid when necessary
3. Add all of the turkey seasonings to ground turkey in the skillet.
4. Mix well.
5. Set aside to cool while dough is prepared.

1. Gather all achiote ingredients.
2. Mix together or set aside to add to the dough when it is made.

1. Using a peeler, skin the squash, potatoes and Yuca root.

1. Using a grater or a food processor, grate the Yuca root, potatoes and acorn squash into a bowl.

Green plantains are very difficult to peel. This is a simple method that works every time

1. Cut the ends off of the plantains.
2. Cut a shallow slit down the length of each plantain.
3. Wet a full sized sheet of paper towel. Wring out the excess water so the paper towel is damp.
4. Wrap each plantain in a damp paper towel.
5. Microwave for 3 minutes.
6. Remove from microwave. Remove peel and cut into pieces.

• Add all the grated vegetables, the plantains, the achiote seasoning, olive oil, milk, salt to a bowl. *Because my food processor is small, I split my ingredients into two bowls.
• Pour all the dough ingredients into the bowl of a food process and process on high until a smooth and uniform dough forms. It will be a little wet and chunky.

• Gather the prepared meat, the dough, parchment paper and twine.
• Cut several sheets of 9 x 13 parchment paper into fourths. I had to use five full sheets as the recipe makes about 20 Pasteles.

• Add 1/4 cup of the dough onto a sheet of cut parchment paper.
• Using the measuring cup, push down the dough until it is a little more flat.
• Add 1 1/2 TBSP of filling to the dough.

1. Fold the bottom half of the parchment paper tightly towards you. Unfold. This helps make a pocket for the meat.
2. Fold the top half of the parchment paper tightly towards you. Unfold. This helps ake a pocket for the meat.
3. Fold the sides of the parchment paper together.
4. While holding the sides, fold the bottom half of the parchment paper up.
5. Continue rolling the Pasteles, folding the parchment paper tightly around the dough and meat.
6. Tie with a three inch piece of butchers twine. This will help keep the Pasteles together while they are steamed.
7. Repeat with the remaining dough and meat.

I like to place my rolled pasteles on a cookie sheet. It keeps them out of the way while I am folding.

1. Heat a pot of water over medium-high heat until boiling.
2. While the water is heating, place the Pasteles in a single layer of a bamboo steamer. Close with lid.
3. Steam the pasteles for one hour.

• After one hour, the Pasteles will look slightly firmed. Remove them from the steamer basket and allow them to cool slightly, about 15 minutes. This allows the dough to set and stay together once the parchment paper is removed.

• Use scissors to cut the twine. Remove the parchment paper and dispose of it.
• Enjoy!

Pasteles will keep in the fridge for four or five days. They can also be frozen. To eat, thaw at room temperature and then reheat. They are also delicious served cold from the fridge.