Lunch: Puerto Rican Pasteles (Pasteles Puertorriqueños)

Recipe by /contributors/maricel-presilla The Christmas season in Puerto Rico is blessed with balmy weather and clear skies. There is nothing like dining under the shade of a gourd tree on Christmas Eve, savoring every morsel of the earthy tamales called

Ingredients

6 large tomatoes (about 3 pounds), coarsely chopped
1 medium green bell pepper (about 6 ounces), cored, seeded, deveined, and coarsely chopped
1 medium yellow onion (about 8 ounces), coarsely chopped
8 garlic cloves, peeled
20 Caribbean sweet peppers (ajíes dulces), seeded and cut in half
1/2 cup tomato sauce
1/4 cup coarsely chopped cilantro
2 broad-leaf culantro leaves
1 1/2 tablespoons cider vinegar
1 teaspoon dried oregano

Instructions

Place all the ingredients in a blender or food processor and puree. Set aside. DO AHEAD: You can make the seasoning base (recado) the day before.

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