Dominican Flavor

Pastelon

When I asked a friend to teach me how to make empanadas, I didn’t know what I was getting myself into. Four hours in, I had done so much eating, dancing, and laughing that my sides ached the next day, but we hadn’t even started the empanadas.

The real star was the pastelón de yuca, Liyibel’s favorite dish, beloved enough to have it served it at her wedding this past winter.

I think of pastelón as Dominican shepherd’s pie: a hearty comfort food made of layers of meat and a mashed starch, in this case yuca (cassava). Topped with melty cheese, it’ll give you the energy to dance Bachata all night!

Dominican-Reb

Yuca

Pastelon-c.gif

 

Pastelón de Yuca y Pollo

Yuca Puree:

morir

Morir Soñando

  • 2 cups orange juice
  • 1/2 cup sugar
  • 4 cups evaporated milk
  • 2½ cups ice

Refrigerate the orange juice and milk until very cold. Add the ice to the milk and stir. Add sugar to taste. Slowly pour the orange juice in the milk, stirring constantly. Serve immediately.

Gracias

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