Caribbean

Pasteles

Name: Pasteles
Total time: 210 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: Masa: 4 green bananas; 2 green plantains; 1/2 lb yautía; 1/2 cup achiote oil. Filling: 1 lb diced pork shoulder; 1/2 cup sofrito; 1/4 cup chopped olives; 2 tbsp achiote oil. Wrapping: Banana leaves; parchment paper; kitchen string

Puerto Rican tamale-like dish wrapped in banana leaves.

210 minutes

Serves 4

Main

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

5 steps

1
Prepare the meat filling: Sauté the diced pork in achiote oil. Add the sofrito and olives. Add 1/2 cup of water, cover, and simmer for 45 minutes until the pork is very tender and the liquid has reduced to a thick sauce.

2
Make the masa: Peel and finely grate the green bananas, plantains, and yautía (using a food processor or box grater). Stir in the achiote oil and a pinch of salt until the masa is smooth, pasty, and orange.
3
Prepare the leaves: Clean the banana leaves and briefly pass them over an open flame to soften them so they don't tear. Cut into 8x10 inch rectangles.
4
Assemble: Place a piece of parchment paper down, top with a banana leaf. Brush the leaf with a little achiote oil. Spread 3 tbsp of masa into a rectangle. Place 2 tbsp of meat filling in the center.
5
Wrap and boil: Fold the leaf over to encase the meat in masa. Fold the parchment tightly around it and tie securely with kitchen string. Boil the pasteles in salted water for 1 hour. Drain and serve hot.

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