Pasteles, Pasteles!

[odysseylov]

Hey does anyone know where can I find the machine for pasteles? I live in Kissimmee, Florida and need to purchase one ASAP. Any ideas? Also I will be selling these Yummy pasteles now for the holidays, so if interested please contact me. Thanks again.

[coqui ausente]

I DO PASTELES ALSO,BUT I CUT THE GREEN BANANAS ,YATIA,NAME ,SQUASH ,POTATOES AND ETC IN A REGULAR BLENDER AND THE MIX COMES OTU SO GOOD.MAYBE YOU WOULD LIKE TO TRY IT . JUST 3 TIPS ---1-- CUT ALL INGREDIENTS IN SMALL PIECES BEFORE PUTTING IN THE BLENDER. 2---LET REST THE BLENDER FOR 10 TO 15 MINUTES ,BETWEEN PUTTING THE VIANDAS IN THE BLENDER.IT CAN GET BURN (THE MOTOR OF THE BLENDER. 3--PUT EVAPORATED MILK AND ALSO REGULAR MILK LIKE WHOLE OR 2%MILK WITH THE VIANDAS (INGREDIENTS) IN THE BLENDER.I JUST FINISH SOME PASTELES ON SATURDAY..GOOD LUCK AND HAPPY THANKSGIVING.P.S.BEFORE I USE TO USE A GUAYO FOR MY PASTELES AND IT TOOK ME SO LONG

[TipoConSuerte]

I don't know where to get a machine. However, there is a man in Southern California who is God's gift to every good Boricua who lives out here. He goes by the name of Benny Blanco or Mr. Tatobien. "Ta-to-bien" is the answer he normally gives whenever people ask him "how's it going?" Others call him "El Pastelero Del Barrio."

Benny Blanco makes the best pasteles I have tasted in my life. Every year around this time, my own mother asks me to get her a dozen of Benny's best. I know he's out done himself yet again whenever I see my mother smile after biting into the first of her dozen.

According to Benny, he sends pasteles to clients in New York, Florida, Puerto Rico, and (get this) Mexico! I have no reason to doubt this claim given that I have witnessed the amount of time and labor that Benny pours into confecting each pastel with careful detail.

If you want to indulge in soemthing that tastes like manna from Heaven, try one of Benny's best! Here's his website:

Tatobien Productions

[Yujike]

I love our food, but you know what I hate? The stupid supersizing of everything from alcapurrias to pasteles. Both of these I like thin , soft and hot, and golden color not dark brown like a frikking turd (too much platano in the recipe). More is not better when it comes to the size of these goodies AND BIGGER MAKES THEM HARDER TO COOK WELL. I also find that the machine does not grind the viandas but actually slices them into little thin strips and it changes the whole consistency of the pastel. I prefer yuca pasteles and ayacas (alcapurrias de yuca) and sometimes pasteles de arroz, but I rather do them myself because most people do not follow these standars of size and color and you truly NEVER KNOW WHAT IS INSIDE??????

[TipoConSuerte]

Gees Yujike! I never gave it much thought, but I guess I like my women the way you like your pasteles..."thin, soft, and hot!"

[Yujike]

TCS, the dark brown part is OK with the feminas!