The ingredients to be used for the meat mixture will depend on how many pasteles you are going to make. You can divide the recipe in half or by 1/4. Then you must divide all the ingredients. The only ingredient that can be left out are the potatoes, cubed. The other ingredients are recommended if you want genuine pasteles. Of course, if you are doing less pasteles, you can use reduced quantities of the ingredients.

I had previously posted several SOFRITO recipes. Just do a search under Sofrito & you will find several versions of a genuine Puerto Rican SOFRITO.

I dont use too much liquid for the meat mixture to be cooked in. The reason is that the vegetables in the SOFRITO and the sherry vinegar provide sufficient liquid, by slow cooking the mix. I suggest that instead of the 1 cup of sherry vinegar you use 1 and 1/2 cups of white wine. This will produce a flavorful meat stuffing for the Pasteles.

I hope I have not confused you more. Just let me know whatever further question you may have.

A su orden, cordialmente,

Gladys/PR