Description
These authentic Puerto Rican Pasteles are the perfect savory treat. Made with a flavorful pork (or chicken) filling stuffed in masa infused with achiote, sazon, and sofrito, they are a Puerto Rican tradition. Wrapped in banana leaves and tied with twine, they’re the epitome of holiday comfort food.
Ingredients
Units
Scale
For the Meat Filling:
- 2 tbsp achiote oil or olive oil
- 2 lbs pork shoulder (or chicken thighs), diced into cubes
- 1/3 cup sofrito
- 2 tsp sazon seasoning
- 2 tsp adobo seasoning
- 1/2 cup pimento olives, halved
For the Masa:
- 1/2 lb kabocha pumpkin
- 2 lbs yautia, or taro root
- 2 green plantains
- 3 green bananas
- 1/3 cup sofrito
- 2 tsp sazon seasoning
- 1 tsp achiote oil or olive oil
Assembly Ingredients:
- 1/3 cup achiote oil
- 1 lb banana leaves
- parchment paper sheets, cut into large squares
- cooking twine
Instructions
- Make the meat filling. Heat the achiote oil over medium heat in a pot before adding the diced pork or chicken. Add the sofrito and cook for a few minutes before adding seasonings and olives and sautéing until the pork is cooked through. Taste to see if you’d like to add additional salt.
- Store the filling. Reserve a half cup of the liquid broth from the meat filling and set aside. Once the meat is cooled, store in the fridge in an airtight container until ready to use.
- Make the masa. Wear gloves during this step as the filling ingredients will stain your hands. Peel the pumpkin, yautia or taro, plantains, and bananas. Grate all of the peeled veggies with a box grater or food processor before blending in a food processor.
- Season the masa. Mix in the reserved broth from the meat filling, plus the sofrito, sazon, and achiote oil into the masa until evenly distributed. Store in an air tight container the fridge until ready to use.
- Assemble the pasteles. Start with a piece of the parchment paper at the base and layer a banana leaf on top.
- Add the masa & filling. Brush the leaf with achiote oil before spreading about ½ cup of the masa in a oval shape at the center of the leaf, flattening with a spatula. Top with a couple spoonfuls of the meat filling.
- Close the pasteles. Pull the banana leaf and parchment paper up on one side and fold in half, enclosing the filling entirely. Fold the paper (and leaf) in until they meet the masa and filling at the center, sealing the pastele tightly. Fold the empty space at both edges of the leaf in as well.
- Tie off the pasteles. Tie two pasteles together with a long piece of cooking twine both vertically and horizontally (like you would tie a bow on a gift) to hold everything in. Repeat these steps until all the filling or masa runs out.
- Boil or freeze. If saving for later, store in an air tight container or bag and freeze. If cooking immediately, add to a pot of boiling salted water, reduce heat to a simmer and cook for 1 hour. Carefully remove from the water with tongs.
- Unwrap. Carefully unwrap the pasteles (being careful to not burn yourself) and serve with pique or ketchup.
Notes
- Both the filling and the masa can be made a day in advance and refrigerated until ready to assemble.
- If boiling pasteles from frozen, cook for an additional 15-20 minutes.
