Pasteles De Yuca
Delight in the rich flavors of Puerto Rican cuisine with these traditional Pasteles de Yuca, a comforting and festive dish perfect for special gatherings. This recipe combines the creamy texture of grated yuca (cassava root) and green banana masa with a savory pork filling that's simmered in tomato sauce and seasoned with garlic, onions, cumin, oregano, and chopped olives for a burst of vibrant flavor. Wrapped in aromatic banana leaves and gently boiled to perfection, each pastel is a tender, flavorful package of authentic Caribbean goodness. Whether enjoyed during the holidays or as a treat any time of year, these pasteles are sure to impress with their combination of bold ingredients and heartwarming tradition. Serve them fresh and warm for a truly unforgettable culinary experience!
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Recipe Information
Ingredients
- 4 pounds Yuca (cassava root), peeled and grated
- 0.5 cups Achiote oil (annatto-infused oil)
- 1 Green banana, peeled and grated
- 1 pound Pork shoulder, diced
- 1 cup Tomato sauce
- 4 cloves Garlic, minced
- 1 large Onion, finely chopped
- 1 medium Bell pepper, finely chopped
- 0.25 cups Cilantro, chopped
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 0.5 cups Olives, sliced
- 10 Banana leaves, softened and cut into rectangular pieces
- 10 pieces Kitchen twine
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Prepare the masa: Peel and grate the yuca root and green banana. Place the grated mixture into a clean kitchen towel and squeeze out as much excess liquid as possible. Transfer the dry grated yuca mixture to a large bowl.
Add achiote oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the yuca mixture. Mix thoroughly until the masa reaches a smooth and pliable consistency. Set aside.
Prepare the filling: In a large skillet, heat 2 tablespoons of achiote oil over medium heat. Add the diced pork shoulder and cook until lightly browned.
Add the minced garlic, chopped onion, and bell pepper to the skillet. Cook until the vegetables have softened.
Stir in tomato sauce, cilantro, cumin, oregano, olives, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer for 10-15 minutes, stirring occasionally, until the mixture is flavorful and the pork is tender. Remove from heat and let cool slightly.
Assemble the pasteles: Lay a piece of softened banana leaf on a clean surface. Spread about 1/4 cup of the yuca masa in the center of the leaf, forming a rectangular shape about 4 inches wide.
Add 2-3 tablespoons of the meat filling on top of the masa. Fold the banana leaf over the filling, folding the sides inward to form a neat rectangular package.
Wrap the pastel securely with a second piece of banana leaf if necessary and tie it with kitchen twine to keep it closed. Repeat this process with the remaining masa and filling.
Cook the pasteles: Bring a large pot of water to a gentle boil. Submerge the wrapped pasteles in the water and boil for 60-75 minutes. Make sure they are fully submerged throughout the cooking process, adding more water as needed.
Carefully remove the pasteles from the pot using tongs and let them cool slightly. Serve warm, unwrapping just before eating.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 809 mg | 17% | |
*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.
