Whether for your family or as a gift at Christmastime, Puerto Rican Pasteles are a tasty treat that everyone loves.
Holiday traditions around the world are experiences shared among families and passed down through generations. I love learning about different customs, especially when they involve my favorite subject—food! One such culturally significant dish during Christmastime is the Puerto Rican pasteles, which consist of a masa dough and a savory filling.
Holiday recipes may encompass savory or sweet items, each with its unique preparation. In this case, the finished dish looks like a wrapped present, as the masa and filling are securely stuffed, tucked, and tied with a string inside a banana leaf. The pasteles are boiled in water and unwrapped at the table, often to a rousing round of oohs and aahs.
Many people give pasteles as gifts to family, friends, and coworkers. That requires making large amounts at a time, which is no wonder that my family members are often involved in their preparation.
Are Pasteles Healthy?
Pasteles are not a particularly healthy dish, as they are high in calories, carbohydrates, and sodium. However, since they are typically only served at Christmastime, a once-a-year treat alongside some healthy dishes is not as bad. This recipe is gluten-free and dairy-free.
Break The Preparation Into Easy Steps
If the thought of peeling and grating six pounds of cassava, five green bananas, one plantain, one pound of yautia, one potato, and one pound of pumpkin terrifies you, as it did me, stop and think about a trusted piece of equipment you probably have in your kitchen. Yes, I’m talking about your food processor. Say goodbye to skinned and bloody fingers (from all that grating) and hello to modern-day convenience. I even use my handheld cheese slicer to do the peeling rather than a smaller potato peeler.
Now that we have the processing out of the way, you can complete this part a day or two in advance. That way, it won’t seem so overwhelming to complete all the steps at one time. The same goes for the filling, which can be prepared up to two days in advance. Finally, when you are ready to assemble your pasteles, you might need to soften your banana leaves if they are not pliable. They can be softened by freezing overnight and thawing, steaming, soaking in boiling water for a minute or two, or passing them over an electric burner or gas flame. Don’t forget to rinse the leaves before softening and using, and remove any tough center vein.
How do I store leftovers?
Cooked and cooled pasteles can be refrigerated for up to 4 days in a storage bag or frozen for up to 2 months in a freezer-safe bag. Keep them stored in their banana leaves until serving. Defrost frozen pasteles overnight in the refrigerator. To reheat cooked and chilled pasteles, simmer them in a pot of water for 15 minutes.
Serving Suggestions
Pasteles are often served alongside Puerto Rican Rice And Beans. Although it is a carb-heavy meal, it is traditional for the Christmas holidays. You can also serve it with Arroz Con Gandules or Microwave Rice and Crock-Pot Black Beans. Another fun dish to serve at holiday gatherings is Sandwich De Mezcla, the cheesy, meaty treats that tend to disappear quickly anytime a platter comes to the table.
Ingredients
- 6 pounds cassava yuca
- 5 green bananas
- 1 green plantain
- 1 pound yautia taro root
- 1 medium potato
- 1 pound pumpkin calabaza
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- Kosher salt to taste
- 1/4 cup achiote oil
- Olive oil as needed
- 2 pounds pork shoulder diced
- 2 1/2 tablespoons Puerto Rican sofrito
- 4 garlic cloves minced
- 1/2 large onion diced
- 2 1/2 teaspoons oregano
- 1 small red bell pepper diced
- 1 small jalapeño pepper diced
- 2/3 cup tomatoes chopped
- Water as needed
- Banana leaves for wrapping
Instructions
- To make the masa mixture, peel and grate cassava, green bananas, plantain, yautia, potato, and pumpkin. Mix with garlic powder, onion powder, salt, and achiote oil. Set aside.
- Heat olive oil in a skillet. Brown pork in the skillet, then add sofrito, garlic, onions, oregano, bell peppers, jalapeño, and tomatoes. After the vegetables soften, add 3/4 cup of water.
- Cook until well combined and tender, about 15-20 minutes. Add more water during cooking if needed. Add salt to taste.
- On a banana leaf, place a portion of masa, add pork filling, fold and tie with kitchen twine. Repeat for remaining pasteles.
- Boil pasteles in a large pot of salted water for 1 hour or until fully cooked. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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