Pasteles
Puerto Rican pasteles are a cherished Christmas tradition, resembling tamales. They feature a savory filling of seasoned pork encased in a flavorful dough made from green bananas and yautía, all meticulously wrapped in banana leaves.
🧂 Ingredients
- 12 Green bananas(About 1.5 kg (3.3 lbs) total, peeled)
- 1 kg Yautía (malanga)(About 2.2 lbs total, peeled. Use a mix of white and yellow yautía for best flavor and texture.)
- 800 g Pork shoulder(About 1.75 lbs, cut into small cubes for the filling)
- 0.5 cup Achiote oil (annatto oil)(For color and subtle flavor. Can be homemade or store-bought.)
- 1 cup Sofrito(Homemade or good quality store-bought Puerto Rican sofrito.)
- 0.5 cup Tomato sauce(For the pork filling.)
- 24 Green olives(Pitted, whole or sliced.)
- 2 tbsp Capers(Drained.)
- 0.5 cup Chicken broth or water(As needed for the masa consistency.)
- to taste Salt
- to taste Black pepper
- 1 tbsp Adobo seasoning(Or to taste, for the pork filling.)
- 24 Banana leaves(Fresh or frozen. Thawed and softened. You'll need enough to wrap each pastel.)
- as needed Kitchen string(For tying the pasteles.)
👨🍳 Instructions
- 1
Prepare the Pork Filling: In a medium saucepan, heat 1 tablespoon of achiote oil over medium heat. Add the cubed pork shoulder and cook until lightly browned on all sides. Stir in the sofrito, tomato sauce, adobo seasoning, salt, and pepper. Reduce heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the pork is tender and the sauce has thickened. Taste and adjust seasonings. Let cool completely.
⏱️ 1 hour 15 minutes - 2
Prepare the Masa Dough: Peel the green bananas and yautía. Cut them into large chunks. Boil them in salted water until very tender, about 20-30 minutes. Drain thoroughly. While still warm (but cool enough to handle), pass the boiled bananas and yautía through a food mill or a fine grater until you have a smooth, starchy paste. Alternatively, use a powerful food processor, pulsing until smooth. You want a consistency similar to mashed potatoes but without lumps. In a large bowl, combine the grated banana-yautía mixture with the remaining achiote oil, salt, and pepper. Gradually add chicken broth or water, mixing until you achieve a smooth, spreadable, yet firm dough. It should be thick enough to hold its shape but not stiff.
⏱️ 1 hour 30 minutes - 3
Prepare Banana Leaves: If using fresh banana leaves, pass them quickly over a low flame or dip them in hot water to soften and make them pliable. If using frozen, ensure they are fully thawed and softened. Cut them into approximately 12x14 inch rectangles. You may also want smaller pieces for inner wrapping if desired. Wipe them clean.
⏱️ 15 minutes - 4
Assemble the Pasteles: Lay a softened banana leaf flat. If desired, place a smaller piece of leaf on top for extra protection. Spread about 3-4 tablespoons of the masa dough evenly over the leaf, forming a rectangle about 1/4 inch thick. Leave a small border. Place about 1-2 tablespoons of the cooled pork filling in the center of the masa. Top the filling with one green olive and a few capers. Fold the banana leaf over the masa, enclosing the filling, to form a rectangular packet. Fold again to create a tight seal. Secure the pastel by tying it firmly with kitchen string, like a small package. Repeat with the remaining masa, filling, and banana leaves.
⏱️ 1 hour - 5
Cook the Pasteles: Bring a large pot of salted water to a rolling boil. Carefully add the tied pasteles to the boiling water, ensuring they are fully submerged. Do not overcrowd the pot; cook in batches if necessary. Cover the pot and boil for 1 hour to 1 hour and 15 minutes. The pasteles are cooked when the masa is firm and cooked through. Carefully remove the pasteles from the water using tongs. Let them rest for at least 10-15 minutes before unwrapping and serving. This allows the masa to set further.
⏱️ 1 hour 15 minutes
💡 Pro Tips
- ✓Wear gloves when preparing the masa, as green bananas can stain your hands.
- ✓The masa consistency is key: it should be smooth, spreadable, but not too wet or sticky. Adjust with a little more broth if too stiff, or a bit more grated root vegetable if too loose.
- ✓Family assembly is a cherished tradition for making pasteles. It makes the process much faster and more enjoyable.
- ✓For easier handling of banana leaves, warm them slightly over a low flame or dip them in hot water to make them pliable.
- ✓Ensure pasteles are tied securely to prevent the filling from leaking out during boiling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Chicken Pasteles: Use shredded cooked chicken seasoned with sofrito and spices for the filling.
- Seafood Pasteles: Prepare a filling with shrimp, scallops, or fish, seasoned similarly.
- Vegetarian Pasteles: Use a filling of seasoned vegetables like sweet potatoes, corn, and black beans.