Pasteles

Pasteles de Masa

Pasteles are Puerto Rico's beloved banana-leaf-wrapped parcels of green banana, plantain, and taro dough filled with savory braised pork. This recipe guides you through making the masa, the filling, and assembling the parcels for boiling.

Prep

120 min

Cook

90 min

Total

210 min

Serves

12

Difficulty

Hard

Recipe ingredients

• •2 whole green bananas, also known as guineos verdes
• •2 whole green plantains, unripe
• •500 g (1 lb 2 oz) yautia (taro root), peeled and grated
• •500 g (1 lb 2 oz) pork shoulder, cut into small cubes
• •1 whole onion, finely chopped
• •4 cloves garlic, minced
• •1 whole green bell pepper, finely chopped
• •1 whole tomato, chopped
• •2 tbsp achiote oil, annatto-infused oil
• •1 tsp dried oregano
• •1 tsp ground cumin
• •1 tsp salt, plus more for masa
• •0.5 tsp (½ tsp) black pepper
• •1 cup chicken broth, or water
• •12 whole banana leaves, fresh or frozen, cut into 12x12-inch squares
• •1 roll parchment paper, cut into 12x12-inch squares
• •1 roll kitchen string, for tying

Steps

1. 1 Prepare the filling: In a large skillet, heat achiote oil over medium heat. Add onion, garlic, and bell pepper; sauté until soft, about 5 minutes. Add tomato and cook 2 minutes more.
2. 2 Add pork cubes, oregano, cumin, salt, and pepper. Cook until pork is browned on all sides, about 10 minutes. Pour in chicken broth, bring to a simmer, cover, and cook until pork is tender and liquid has reduced, about 30 minutes. Set aside to cool.
3. 3 Make the masa: Peel green bananas, plantains, and yautia. Grate them finely using a box grater or food processor. Place grated mixture in a large bowl. Add 1 teaspoon salt and mix well. If mixture is too wet, squeeze out excess liquid.
4. 4 Assemble pasteles: Lay a banana leaf square on a parchment square. Place about 2 tablespoons of masa in the center and spread into a rectangle. Add 1 tablespoon of pork filling on top. Fold the banana leaf and parchment over to enclose the filling, then fold the sides in and roll tightly. Tie with kitchen string to secure. Repeat with remaining ingredients.
5. 5 Boil pasteles: Bring a large pot of salted water to a boil. Carefully add pasteles, ensuring they are submerged. Boil for 45-60 minutes, until masa is firm and cooked through. Remove with tongs and drain.
6. 6 Serve hot, still wrapped. Let each person unwrap their pastel at the table. Traditionally served with rice and beans or a side of salad.