Pasteles
Puerto Rican tamale-like dish wrapped in banana leaves.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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.
Plan it in Listahan
Add Pasteles to your week, check it against your household's allergens, and build the shopping list automatically.