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Chapter 12 - Pasteles (Pastries)

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Below is Nitza Villapol's introduction to this chapter. Scroll down for an index of all recipes.

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Crema de Mantequilla (Buttercream Frosting)

This is just a basic American buttercream frosting. I like how variations are included, they all sound delicious. The basic vanilla version came out great, and I even used it to frost my birthday cake (Cake Blanco) back in 2020! --------- Buttercream Frosting (and variations) Time: 5 minutes Makes enough to frost an 8 to 10-inch diameter cake Ingredients : ¼ lb. butter (1 stick or 8 tbsp.) 3 cups powder sugar 4 tbsp. milk 1 tsp. vanilla Directions : Cream the room temperature butter. Alternate beating in the powdered sugar, milk, and vanilla at a low speed. Continue beating until well incorporated and smooth. Variations : Orange: Use orange juice instead of milk. Add a tablespoon of orange rind. Coffee: Use 2 tablespoons of chilled espresso and only 2 tablespoons of milk. Chocolate: Mix in 2 or 3 tablespoons of cocoa powder to the milk before pouring. Mint: Use peppermint extract instead of vanilla. Add a few drops of green food coloring to your liking. Maple and walnut: Use maple extr

Harina Rellena (Corn & Picadillo Casserole)

I would compare Harina Rellena to a shepherd’s pie. Think of it like a layered corn meal & picadillo casserole. This dish is interesting because if served warm, it has a soupy consistency. But if allowed to cool to room temperature, it is more like a pie. I love the idea of this, but I think it needs some modifications to enhance the flavors. It has a lot of potential, so if you plan to make this, or have made it in the past, please let me know of any improvements! -------------------------------------------- Harina Rellena Time : approx. 60-90 minutes Makes 8 servings Ingredients : 1 tbps. cooking oil 1 garlic clove 1¾ cups corn meal 8 cups water 1 tbsp. salt Picadillo (recipe can be found here ) Prep : Mince the garlic. Rinse the corn meal 3-4 times until it turns clear. Directions : In a large pot, add the oil and bring to medium-high heat. Fry the garlic until it starts turning golden, then remove from heat. Add the corn meal, water, and salt into the pot. Bring to medium heat

Ensalada de Papas (Potato Salad)

It's hard to go wrong with potato salad. This version has lot of textures: the tenderness of the potatoes, the crunch from the onions and green peppers, and the creaminess from the cream cheese and mayo. Great and easy side dish to whip up for any occasion! -------------------------------------------- Potato Salad Time : approx. 2 hours total Makes about 6 servings Ingredients : 2 lbs. potatoes 1 tsp. salt ¼ cup de diced onion ¼ cup diced green peppers 4 oz. cream cheese ½ cup mayonnaise Prep : Dice the onion and green pepper and measure out 1/4 cup of each. Set aside. Peel and cube the potatoes in ½-in slices. Directions : In a pot, add the cubed potatoes, salt, and enough water to cover them. Bring to a boil over high heat and cook for approximately 10-15 minutes, or until tender (a fork should pierce them easily) Strain the potatoes, then mix them together with the diced onions and peppers in bowl. Cover the bowl and place in the refrigerator for one hour. Beat the cream cheese

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