Pasteles
Transport your taste buds to the Caribbean with this authentic Puerto Rican pasteles recipe, a true celebration of island flavors wrapped in tradition! Made from a vibrant dough of grated green plantains and yautía, infused with achiote oil for a rich color and subtle nuttiness, these tamale-like bundles are filled with tender, spice-seasoned pork cooked to perfection with garlic, onion, bell pepper, and a medley of olives and capers. Wrapped snugly in softened banana leaves and simmered until tender, these savory parcels are perfect for a holiday feast or a special family gathering. Pair these pasteles with arroz con gandules for a complete Puerto Rican culinary experience!
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Recipe Information
Ingredients
- 6 pieces Green plantains
- 2 cups Yautía (taro root)
- 0.25 cup Achiote oil
- 2 pounds Pork shoulder
- 4 pieces Garlic cloves
- 1 large Onion
- 1 medium Bell pepper
- 0.25 cup Culantro or cilantro
- 0.5 cup Tomato sauce
- 0.25 cup Diced olives
- 2 tablespoons Capers
- 1 tablespoon Adobo seasoning
- 10 sheets Banana leaves
- 10 pieces Kitchen string
Instructions
Prepare the dough: Peel and grate the green plantains and yautía. Use a food processor for ease, then combine them in a large bowl to form a smooth mixture. Stir in the achiote oil to color and flavor the dough. Set aside.
Prepare the filling: Cut the pork shoulder into small bite-sized pieces. In a large skillet, heat oil and sauté minced garlic, diced onion, and chopped bell pepper until softened. Add the pork and cook until browned.
Season the meat: Stir in cilantro, tomato sauce, olives, capers, and adobo seasoning. Let the mixture simmer until the pork is tender and the flavors are combined, about 30 minutes. Set aside to cool.
Prepare the banana leaves: Cut banana leaves into 12-inch squares. Pass them over an open flame to make them pliable, being careful not to burn them. Wipe them clean with a damp cloth.
Assemble the pasteles: Lay a banana leaf square on a flat surface. Spread about 1/2 cup of the dough onto the center of the leaf to form a rectangle. Place 2-3 tablespoons of the pork filling in the center of the dough.
Fold the pasteles: Fold the banana leaf over the filling lengthwise, then fold in the sides to form a packet. Secure the packet with kitchen string to keep it closed.
Cook the pasteles: Bring a large pot of water to a boil and add a pinch of salt. Place the wrapped pasteles in the boiling water and cook for 1.5 to 2 hours, ensuring they remain submerged. Add water as needed to keep the pot full.
Serve: Carefully remove the pasteles from the water and let them cool slightly before unwrapping. Serve warm as-is or with a side of arroz con gandules (rice with pigeon peas).
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 20.1 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
