📝 About This Recipe
The quintessential heart of a Puerto Rican Christmas, Pasteles are a labor of love consisting of a savory pork filling encased in a vibrant root vegetable masa. Wrapped in aromatic banana leaves and tied with twine, these parcels are boiled to perfection, resulting in a silky, earthy texture infused with the scent of the tropics. It is a celebratory dish that brings families together, offering a complex symphony of salty, sweet, and umami flavors in every bite.
🥗 Ingredients
The Pork Filling (El Guiso)
- 2 lbs Pork shoulder (cut into very small 1/4 inch cubes)
- 1/2 cup Homemade Sofrito (puree of cilantro, culantro, peppers, onions, and garlic)
- 8 oz Tomato sauce
- 1/4 cup Manzanilla olives (pitted and chopped)
- 1 tablespoon Capers (drained)
- 1 tablespoon Adobo seasoning
The Masa (Root Vegetable Dough)
- 4 lbs Green Bananas (Guineos Verdes) (peeled and soaked in salt water)
- 1 lb Yautía (Taro Root) (peeled)
- 1/2 cup Achiote Oil (vegetable oil infused with annatto seeds)
- 1/4 cup Whole Milk (to help with the texture)
- 2 tablespoons Salt (to taste)
Assembly and Wrapping
- 2 packages Banana Leaves (cleaned and softened over a flame)
- 15 sheets Parchment Paper (cut into 12x18 inch rectangles)
- 1 roll Kitchen Twine (for tying)
👨🍳 Instructions
-
1
Begin by preparing the pork filling: In a large pot over medium heat, brown the pork cubes in a tablespoon of achiote oil until golden.
-
2
Add the sofrito, tomato sauce, olives, capers, and adobo. Simmer on low heat for 45 minutes until the pork is tender and the sauce has thickened. Let it cool completely before assembly.
-
3
Prepare the masa by grating the green bananas and yautía using the finest side of a box grater or a specialized food processor attachment until a smooth paste forms.
-
4
In a large bowl, combine the grated root vegetables with the achiote oil, milk, and salt. Mix thoroughly until the masa is a uniform orange color and has a soft, spreadable consistency.
-
5
Prepare your wrapping station: Lay a sheet of parchment paper down, and place a cleaned, softened banana leaf (about 8x10 inches) in the center.
-
6
Lightly brush the center of the banana leaf with a teaspoon of achiote oil to prevent sticking.
-
7
Spread about 1/2 cup of the masa onto the center of the leaf, flattening it into a rectangle about 5x7 inches.
-
8
Place 2 tablespoons of the cooled pork filling in the center of the masa rectangle.
-
9
Carefully fold the parchment paper and leaf in half so the masa edges meet and seal the meat inside.
-
10
Fold the edges of the parchment paper down tightly to create a rectangular parcel, then tuck the ends underneath.
-
11
Tie the parcels in pairs (un par) with kitchen twine, crossing the string like a gift package to ensure they stay sealed during boiling.
-
12
Bring a large pot of salted water to a rolling boil. Carefully submerge the pasteles.
-
13
Boil for 60 minutes. If cooking from frozen, increase the time to 90 minutes.
-
14
Remove with tongs and let them rest for 10 minutes before unwrapping to allow the masa to set.
💡 Chef's Tips
To peel green bananas easily, cut the ends off and make a longitudinal slit in the skin, then soak in hot tap water for 10 minutes. Always let your meat filling cool completely; if it is hot, it will melt the masa and make wrapping impossible. Use a flame or a hot burner to quickly pass the banana leaves over; they will turn bright green and become pliable instead of brittle. Pasteles freeze beautifully! Make a large batch and keep them in freezer bags for up to 6 months.
🍽️ Serving Suggestions
Serve hot with a side of classic Puerto Rican Arroz con Gandules (Pigeon Pea Rice). A drizzle of Pique (Puerto Rican hot vinegar) is essential to cut through the richness of the masa. Many locals enjoy their pasteles with a side of ketchup or a dollop of garlic aioli. Pair with a cold glass of Coquito or a light Caribbean lager to balance the earthy root vegetable flavors.