Top 10 similar words or synonyms for pasteles

empanadas    0.863371

sancocho    0.861327

tortas    0.858995

arroz    0.857403

yuca    0.853168

pozole    0.850884

locro    0.842043

escabeche    0.840342

tamales    0.836827

gorditas    0.836018

Top 30 analogous words or synonyms for pasteles

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Pasteles Pasteles (; singular "pastel") are a traditional dish in several Latin American countries. In Puerto Rico, the Dominican Republic, Trinidad and Tobago, the Caribbean coast of Colombia, and Panama, it is similar to a tamale. In Central American cuisine, it more closely resembles a British pasty or an Italian calzone. In other Spanish-speaking countries, "pastele" is a generic term for pastry. In Hawaii, they are called "pateles" in a phonetic rendering of the Puerto Rican pronunciation of "Pasteles", as discussed below.
Pasteles "Pasteles de yuca" is one of many recipes in Puerto Rico that are popular around the island and in Latin America. These are also known as "hallacas de yuca" or "tamales" in the Dominican Republic. 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 annatto oil. The filling may be traditional or it may be a stew of currants, shrimp, crab or lobster, and seasoned with basil, sofrito, adobo, and annatto oil.
Pasteles The common name for this food in Hawaii, "pateles", is most likely borrowed from Caribbean Spanish, which features weakening or loss of /s/ at the end of syllables: the pronunciation of pasteles as "pateles" occurs in Puerto Rican dialects, for instance. Many Puerto Ricans migrated to Hawaii at the dawn of the 20th century to work in sugar plantations. The singular of pasteles, "pastele" (often pronounced "patele"), has been constructed through back-formation. The usage of the singular can be seen in phrases such as "pastele stew".
Pasteles In Puerto Rico, pasteles are a cherished culinary recipe, especially around Christmas-time. The masa consists of typically grated green banana, green plantain, eddoe ("yautía"), potato, and tropical pumpkins known as calabazas. It is seasoned with liquid from the meat mixture, milk, and annatto oil. The meat is prepared as a stew and usually contains any combination of boston butt, ham, bacon, raisins, chickpeas, olives and capers, and is commonly seasoned with bay leaves, recaito, tomato sauce, adobo seco, and annatto oil, but the seasoning is not limited to these. Meat can be anything from poultry, fish, pork and game.
Pasteles Assembling a typical pastel involves a large sheet of parchment paper, a strip of banana leaf that has been heated over an open flame to make it supple, and a little annatto oil on the leaf. The masa is then placed on banana leaf and stuffed with the meat mixture. The paper is then folded and tied with kitchen string to form packets. Some people use aluminum foil instead of parchment and string.
Pasteles Another variety is "pasteles de arroz" where the "masa" is actually composed of partly cooked seasoned rice which is fully cooked as the "pastel" boils. Fillings are traditional, pork butt, chicken and crabmeat are the most common.
Pasteles They exist in some form or another throughout Latin America and are more commonly known in Venezuela as hallacas, pronounced hayacas.
Pasteles Colombian pasteles are called "pastel de arroz cartagenero" (rice pasteles) and are more of a tamale than a typical pastel. Is made up of rice that is seasoned and left out in the sun; a process referred to as "orear" (to air). The rice is then mixed with many ingredients. Pickled vegetables, chorizo, pork, chickpeas, olives, and potatoes are the most common. Chicken and beef are also used. Colombian pasteles are wrapped twice, once with a cabbage leaf, and again with a banana leaf. This is the typical meal of the Nochebuena Dinner (Christmas Eve), in the Caribbean Coast Region of Colombia since their humble beginnings. It's often confused with the tamal from the andean region which is made up with corn.
Pasteles 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 holiday season. They are usually served with rice and pigeon peas ("arroz con gandules"), escabeche, roasted pork, and other holiday foods on the side.
Pasteles Trinidadian pasteles are small meat-filled cornmeal pies stuffed with meat, fish or vegetables seasoned with fresh herbs and flavoured with raisins, olives and capers wrapped and steamed in a banana leaf. They are traditionally prepared and eaten during the Christmas season. It is believed that they were introduced by Spanish colonizers who ruled between the late 15th and early 18th centuries.