📝 About This Recipe
A cornerstone of Puerto Rican holiday tradition, Pasteles de Masa are savory parcels of grated root vegetables filled with a rich, slow-simmered pork stew. Wrapped in banana leaves and tied with twine, these 'Caribbean tamales' offer a unique, earthy flavor profile infused with achiote oil and aromatic sofrito. They are more than just a meal; they are a labor of love that brings families together to celebrate the vibrant heritage of the island.
🥗 Ingredients
The Pork Filling (El Guiso)
- 2 pounds Pork shoulder (Pernil) (cut into very small 1/4 inch cubes)
- 1/2 cup Recaito (Sofrito) (homemade preferred)
- 8 ounces Tomato sauce
- 1/4 cup Manzanilla olives (pitted and chopped)
- 1 tablespoon Capers (drained)
- 1 tablespoon Adobo seasoning (with or without pepper)
The Masa (Dough)
- 4 pounds Green Bananas (Guineos Verdes) (peeled and soaked in salt water)
- 1 pound Yautía (Taro Root) (peeled)
- 1/2 cup Whole Milk (to keep the masa moist)
- 1/2 cup Achiote Oil (vegetable oil infused with annatto seeds)
- 2 tablespoons Salt (adjust to taste)
Assembly and Wrapping
- 2 packages Banana Leaves (cleaned and softened over a flame)
- 15 sheets Parchment Paper (specifically 'papel de pasteles')
- 1 roll Kitchen Twine (cotton string)
👨🍳 Instructions
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1
In a large pot over medium heat, brown the cubed pork with a tablespoon of achiote oil until golden.
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2
Add the sofrito, tomato sauce, olives, capers, and adobo to the pork. Lower heat, cover, and simmer for 45 minutes until the pork is tender and the sauce has thickened. Set aside to cool completely.
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3
Peel the green bananas and yautía. Finely grate them using the smallest holes of a hand grater or a food processor with the fine grating attachment until a smooth paste forms.
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4
In a large mixing bowl, combine the grated root vegetables with the milk, 1/4 cup of achiote oil, and salt. Mix vigorously until the masa is uniform in color and texture.
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5
Prepare your wrapping station: Place a sheet of parchment paper down, then place a cleaned piece of banana leaf (approx 8x10 inches) in the center.
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6
Spread 1 tablespoon of achiote oil in the center of the banana leaf to prevent sticking and add color.
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7
Place about 1/2 cup of masa in the center of the leaf and spread it into a thin rectangle (about 5x4 inches).
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8
Add 2 tablespoons of the cooled pork filling into the center of the masa rectangle.
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9
Fold the parchment paper in half so the edges of the masa meet and seal the meat inside. Fold the edges of the paper down tightly to create a rectangular parcel.
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10
Tuck the ends of the paper under and tie the pastel securely with kitchen twine, like a gift package. Do not tie too tightly, as the masa expands slightly.
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11
Repeat until all masa and filling are used. You can freeze them at this stage for up to 6 months.
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12
To cook, bring a large pot of salted water to a rolling boil. Carefully submerge the pasteles.
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13
Boil for 60 minutes. If cooking from frozen, boil for 75-90 minutes.
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14
Remove from water using tongs and drain in a colander for 5 minutes before unwrapping.
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15
Carefully cut the twine, unwrap the parchment and leaf, and slide the steaming pastel onto a plate.
💡 Chef's Tips
Always use green (unripe) bananas; if they have any yellow, the masa will be too sweet and soft. Passing the banana leaves over an open gas flame or a hot electric burner for a few seconds makes them pliable and prevents cracking. Ensure your pork filling is completely cool before assembly, otherwise the masa will break down from the heat. Taste your masa before wrapping by microwaving a small spoonful for 20 seconds; it should be well-salted as some salt is lost during boiling. Use a 'pasteles press' if you find hand-spreading difficult to get a consistent thickness.
🍽️ Serving Suggestions
Serve hot with a side of Puerto Rican yellow rice with pigeon peas (Arroz con Gandules). Top with a few dashes of Pique (Puerto Rican hot vinegar) for an acidic kick. Many locals enjoy pasteles with a side of avocado slices and a dollop of ketchup. Pair with a cold glass of Coquito (coconut eggnog) during the Christmas season. Serve alongside roasted pork (Pernil) for the ultimate holiday feast.