Puerto Rican Pasteles
Ingredients
Filling
-
2
pounds
pork, finely diced (from pork shoulder)
-
2-3
teaspoons
minced garlic
-
2-3
tablespoons
Puerto Rican sofrito
-
1
medium
onion, finely diced
-
2
teaspoons
oregano
-
½
cup
red bell pepper, diced
-
1-2
tablespoons
jalapenos pepper, diced
-
1
package
Sazon sin achiote
-
½
cup
tomatoes, chopped (or tomato sauce)
-
1
cup
chickpeas (optional)
-
to taste
salt and pepper
Cassava Masa (Dough)
-
6
lbs
cassava (yuca)
-
1½
tablespoons
garlic powder
-
2
tablespoons
onion powder
-
1
teaspoon
salt
-
2
packets
Sazon with achiote
-
4-5
tablespoons
achiote oil
Traditional Masa
-
5-6
green bananas
-
1
green
plantain
-
1
pound
yautia, cocoyams, or taro root
-
1
medium
potato
-
1
pound
pumpkin (calabaza) or squash
Instructions
- Prepare the yuca by cutting off both ends, removing the skin, and cutting into chunks.
- Rinse the yuca and keep it in cool water until ready to use.
- If making traditional masa, peel the bananas, plantains, and other root vegetables, then cut them into small pieces.
- Puree the yuca or traditional ingredients in a food processor until smooth.
- Mix the pureed masa with garlic powder, onion powder, salt, achiote oil, and Sazon, then set aside.
- In a skillet, heat oil and brown the diced pork, then add sofrito, garlic, onions, and oregano, cooking until the onions wilt.
- Add tomatoes, bell peppers, jalapenos, and optional chickpeas, then pour in broth and simmer until the sauce coats the pork.
- Prepare banana leaves by cutting them to size and wilting them for flexibility.
- Assemble the pasteles by spreading masa on banana leaves, adding pork filling, folding, and tying them securely.
- Steam the pasteles in a pot lined with banana leaves, ensuring they are covered with water, for about an hour.
- Allow the pasteles to cool slightly after cooking, then serve warm.
Nutrition Facts (estimated)
Servings
10
Calories
770
Total fat
26g
Total carbohydrates
113g
Total protein
21g
Sodium
349mg
Cholesterol
65mg
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