Pasteles En Hoja Dominican Republic Version
Dive into the soulful flavors of the Dominican Republic with Pasteles en Hoja, a beloved traditional dish perfect for festive occasions or cozy family dinners. These savory parcels feature a velvety dough made from green plantains, yautía (taro root), and a hint of butternut squash, all enriched with achiote oil for a golden-hued, mildly nutty base. Encasing a spiced meat filling—your choice of ground beef or shredded chicken sautéed with garlic, bell peppers, and cilantro—this dish is wrapped in fragrant banana leaves, lending an earthy aroma as they steam to perfection. A labor of love, Pasteles en Hoja are not only a feast for the palate but also a warming reminder of Dominican cultural heritage. Serve them alongside creamy avocado slices or a drizzle of hot sauce, and savor this authentic Caribbean delight. Keywords: Dominican Pasteles en Hoja, traditional Caribbean recipe, plantain dough, banana leaf-wrapped dish.
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Recipe Information
Ingredients
- 4 green plantains
- 2 yautía (malanga or taro root)
- 0.5 pound butternut squash
- 1 cup milk
- 0.25 cup achiote oil
- 1 pound ground beef or shredded chicken
- 1 red onion
- 1 bell pepper
- 3 garlic cloves
- 2 tablespoons tomato paste
- 0.5 bunch cilantro
- 1 teaspoon oregano
- 1 teaspoon adobo seasoning
- 10 banana leaves
- 1 roll kitchen twine or aluminum foil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and cut the green plantains, yautía, and butternut squash into chunks.
Grate the plantains, yautía, and squash using a food processor or manual grater until you have a smooth mixture.
Add the milk, achiote oil, salt, and pepper to the mixture, blending well. The dough should be soft but firm enough to hold its shape. Set aside.
For the filling, heat 2 tablespoons of achiote oil in a skillet over medium heat.
Finely chop the onion, bell pepper, garlic, and cilantro, then add them to the skillet.
Stir in the ground beef (or chicken), tomato paste, oregano, adobo seasoning, salt, and pepper. Cook the mixture until the meat is fully cooked and the flavors are combined. Set aside to cool.
Prepare the banana leaves by passing each over an open flame briefly to make them pliable. Cut them into squares about 12 inches by 12 inches.
To assemble, place a banana leaf square on a flat surface and spoon about 1/3 cup of the dough mixture into the center.
Add 2 tablespoons of the meat filling on top of the dough. Cover with another tablespoon of dough to encase the filling.
Fold the banana leaf over the filling to form a packet and secure it with kitchen twine or aluminum foil if preferred. Repeat with the remaining ingredients.
Bring a large pot of water to a boil and add a teaspoon of salt.
Add the wrapped packets to the boiling water and cook for 45–60 minutes. Make sure they are fully submerged; you may need to weigh them down with a plate.
Carefully remove the pasteles from the water and let them cool slightly before unwrapping.
Serve warm with a side of avocado or hot sauce, and enjoy your delicious Pasteles en Hoja!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 9.2 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 689 mg | 15% | |
*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.
