Name: Puerto Rican Pasteles Recipe
Prep time: PT-492086H28M12S
Cook time: 2 h 45 min
Total time: PT-492086H28M12S
Cuisine: Puerto Rican
Ingredients: 3 pounds boneless pork shoulder, cut into 1-inch cubes; 1/2 cup yellow onion, diced (about 1/2 medium onion); 1/2 cup red sofrito; 2 tablespoons minced garlic (about 6 cloves); 2 sazón packets (with achiote); 3 teaspoon dried oregano; 1/2 cup mojo marinade; 3 tablespoon adobo seasoning; 1 teaspoon ground black pepper; 3 tablespoon vegetable oil; 15 ounces Goya tomato sauce; 3 cup water; 1/2 cup sliced green olives with liquid; 12 green bananas (peeled); 2 pounds malanga (yautia); 1/2 kabocha squash (about 2 pounds), peeled and cut into chunks; 1 large batata (Caribbean sweet potato), peeled and cut; 2 tablespoons achiote oil (see preparation below); 2 teaspoons adobo seasoning; 3/4 cup vegetable oil; 4 tablespoons annatto powder; 1 large pack banana leaves (rims removed, cut into 7 1/2 x 6-inch or roughly 12 x 12-inch rectangles); Parchment paper sheets (~8 1/2 x 11-inch); Kitchen twine; 1/2 cup yellow onion, diced (for cooking pork); 1/2 cup red sofrito (for cooking pork); 1 tablespoon annatto powder (for achiote oil to cook pork); 3 tablespoons vegetable oil (for achiote oil to cook pork)

If you have ever wondered how to create a tender, flavorful, and utterly comforting traditional dish from Puerto Rico, then this Puerto Rican Pasteles Recipe is your golden ticket. Bursting with vibrant spices, wrapped lovingly in banana leaves, and filled with a rich pork and vegetable masa, pasteles are a labor of love that bring families together and fill kitchens with the irresistible aroma of home. There is something truly magical about mastering this cherished dish that feels like stepping into Puerto Rican culture with every bite.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface filled with various ingredients arranged separately in sections. There are raw red meat pieces with white fat near the top right, a pile of pale yellow powder near the top center, finely chopped white onions at the middle left, black pepper in a small pile near the center, a mound of dried herbs to the right of the pepper, reddish-brown sauce or paste at the bottom left, and a few reddish-brown spice squares at the top left corner. The ingredients create a colorful patchwork inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Making authentic Puerto Rican pasteles might sound elaborate, but the ingredients are surprisingly simple and each one plays a vital role in creating the perfect balance of texture, color, and flavor. From the fragrant sofrito that adds depth to the pork, to the starchy medley of green bananas and tubers that form the masa, every element is essential to this hearty delight.

Boneless pork shoulder (3 pounds): The star protein, providing rich flavor and tender chunks after slow cooking.
Yellow onion (1 cup, divided): Adds sweetness and aroma to both the pork and the masa.
Red sofrito (1 cup, divided): A classic Puerto Rican seasoning base; it’s the heart of the pork’s bold flavor.
Minced garlic (2 tablespoons): Infuses the meat with its unmistakable aromatic punch.
Sazón packets with achiote (2 packets): Essential seasoning that delivers both color and distinctive taste.
Dried oregano (3 teaspoons): Adds that earthy, herby note to the marinade.
Mojo marinade (1/2 cup): A bright, citrusy component that tenderizes the pork perfectly.
Adobo seasoning (5 tablespoons, divided): The blend of salt, pepper, garlic, and other spices for well-rounded seasoning.
Ground black pepper (1 teaspoon): Provides subtle heat and depth.
Vegetable oil (6 tablespoons, divided): Used to cook and to make achiote oil, which colors and flavors the pasteles brilliantly.
Annatto powder (1 tablespoon): For making achiote oil, lending a gorgeous reddish hue and mild earthy flavor.
Goya tomato sauce (15 ounces): Adds richness and tang to the pork sauce.
Water (3 cups): For simmering the pork and achieving tender results.
Sliced green olives with liquid (1/2 cup): Offers a briny contrast to the savory pork filling.
Green bananas (12 peeled): The starchy ingredient that forms the masa’s base.
Malanga/Yautia (2 pounds): A root vegetable that adds creaminess and texture to the masa.
Kabocha squash (1/2, about 2 pounds): Brings subtle sweetness and softens the masa mixture.
Caribbean sweet potato (1 large batata): Balances the masa with natural sweetness and softness.
Achiote oil (2 tablespoons + 3/4 cup for brushing): Enhances color and flavor for masa and banana leaves.
Banana leaves (large pack): The traditional wrapping that imparts unique aroma and keeps everything snug.
Parchment paper sheets: Used to securely wrap the banana leaves for cooking.
Kitchen twine: For tying the pasteles tightly, ensuring they hold together in the boiling water.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Puerto Rican Pasteles Recipe

Step 1: Marinate the Pork Overnight

The secret to deeply flavorful pork starts the night before cooking. In a large bowl, combine the pork cubes with diced yellow onion, red sofrito, minced garlic, sazón, dried oregano, mojo marinade, adobo seasoning, black pepper, and vegetable oil. Mixing it all thoroughly coats every piece in that vibrant seasoning blend. Cover tightly and place in the refrigerator overnight. This slow marination lets the seasonings infuse the meat, tenderizing it wonderfully.

Step 2: Cook the Pork Filling

Start by making the achiote oil, which is essential for the signature color and flavor of pasteles. Heat vegetable oil and gently simmer the annatto powder in it for a few minutes before straining out the solids. In a large pot, warm this oil, then sauté diced onion and red sofrito until fragrant, about 2 minutes. Stir in the tomato sauce and add your marinated pork along with all those delicious juices. Cook the mixture for 5 to 7 minutes to marry the flavors.

Next, add 3 cups of water, cover, and simmer on low for 1 1/2 to 2 hours or until the pork is tender and falling apart softly. Just before finishing, stir in the sliced green olives with their liquid for a tangy punch, and gently shred the pork into bite-sized chunks, keeping it nicely textured for the filling.

Step 3: Prepare the Masa (Vegetable Dough)

The masa is a beautifully complex blend of green bananas, malanga, kabocha squash, and Caribbean sweet potato. Soak the unpeeled vegetables in water for 10 to 15 minutes to soften their skins for easy peeling. Peel and chop into chunks, then process in a food processor until completely smooth. This silky mixture will form the outer layer of your pasteles.

Transfer the blended veggies to a large bowl and stir in achiote oil and adobo seasoning until the dough is uniform in color and flavor. This masa is what makes Puerto Rican pasteles so uniquely delicious, with its creamy texture and subtle sweetness balancing the savory pork.

Step 4: Assemble the Pasteles

Preparing the pasteles for cooking is like an art form. First, soften the banana leaves by passing them briefly over an open flame or steaming in hot water, then pat dry. Cut the leaves into roughly 12 by 12-inch rectangles and pair each with a slightly larger sheet of parchment paper underneath to help keep the bundles secure.

Brush each leaf with about 2 teaspoons of achiote oil to keep them pliable and imbue extra flavor. In the center, spread a generous 1/4 to 1/2 cup of masa, then add 2 to 1/4 cup of the pork filling on top. Fold the masa over the meat to cover it completely.

Fold the banana leaf and parchment paper snugly over the filling, first folding the long sides together and then tucking in the short ends tightly, creating a neat little rectangular package. Make sure no masa peeks out to avoid leaks during cooking. Tie each pastel securely with kitchen twine; you can even tie two together for easier boiling.

Step 5: Cook the Pasteles

Bring a large pot of water to a rolling boil. Carefully lower fresh pasteles into the water and cook for 45 minutes, ensuring they remain covered with water. If cooking from frozen, boil for about 1 hour and 15 minutes without defrosting first. Once finished, drain and let the pasteles rest for a few minutes before unwrapping carefully – the aroma alone will have your mouth watering!

How to Serve Puerto Rican Pasteles Recipe

A single rectangular piece of yellowish-brown tamale with a slightly rough texture sits in the center of a large green banana leaf. The banana leaf has glossy, wet patches around the tamale, showing a fresh and moist surface. The leaf rests flat on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Pasteles are hearty on their own but shine even more when paired with simple garnishes. A small dollop of tangy sour orange sauce, a sprinkle of fresh cilantro, or a dash of hot sauce brings brightness and a little kick to the rich flavors. Some enjoy them with a few crunchy pickled onions on the side, adding texture contrast and zest.

Side Dishes

Traditionally, pasteles come alongside a crisp salad or a side of white rice that balances the richness of the masa and pork. You might also serve them with maduros (sweet fried plantains) or a light beans and rice dish. These sides add layers of flavor and help turn pasteles into a fulfilling, festive meal perfect for family gatherings.

Creative Ways to Present

For a modern twist, try cutting unwrapped pasteles into slices and pan-searing them lightly for a crispy crust on the outside before serving. You can also serve pasteles as part of a Puerto Rican-style tasting platter with other favorites like alcapurrias or empanadillas. Presentation in a wooden bowl lined with banana leaves makes for an eye-catching centerpiece at any celebration.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them wrapped tightly in the refrigerator for up to 3 days. Keeping the banana leaf and parchment intact helps preserve moisture and flavor. Gently reheat using a steamer or by simmering in water to keep the masa soft and the pork juicy.

Freezing

Pasteles freeze beautifully, making them an excellent make-ahead option for holidays or busy weeknights. Once wrapped and tied, place them in a large freezer bag or airtight container. They can be frozen for up to 3 months. No need to thaw before cooking—just boil them straight from the freezer.

Reheating

Reheat leftovers by steaming or boiling in water for 10 to 15 minutes until warmed through. Avoid microwaving if possible, as it can dry out the masa. The gentle heat of boiling water restores the pastel to its tender, melt-in-your-mouth perfection.

FAQs

What makes pasteles different from tamales?

Pasteles are distinct due to their masa made from green bananas and tubers instead of corn masa found in tamales. They’re wrapped in banana leaves with a pork-based filling, which gives them a unique flavor and texture that is traditional to Puerto Rican cuisine.

Can I substitute pork with another protein?

Absolutely! While pork is traditional, you can use ground beef, chicken, or even a hearty vegetarian filling with mushrooms and vegetables. Just adjust the seasonings accordingly to keep the flavor balanced.

Do I have to use banana leaves?

Banana leaves are traditional and impart a subtle aroma, but if you can’t find them, parchment paper alone can work as a wrap. You might miss some of the distinctive fragrance, but the dish will still be delicious.

Is making pasteles very time-consuming?

They do require time and effort, especially with preparing the masa and assembling the pasteles, but it’s a rewarding process. Many families make them as a communal activity, turning it into quality time with loved ones.

How do I know when pasteles are fully cooked?

After boiling, the banana leaves will darken and feel tender, and the masa should be firm yet soft when unwrapped. The filling inside will be hot and flavorful. If unsure, check that they’ve boiled for the recommended time to ensure doneness.

Final Thoughts

Diving into this Puerto Rican Pasteles Recipe is more than just making a meal; it’s an embrace of tradition, family, and celebration. The intricate layers of flavor, combined with the comforting textures, will leave you eager to share this treasured dish with your own loved ones. Don’t be intimidated by the process—once you try your hand at these pasteles, you’ll discover a newfound appreciation for Puerto Rican cuisine and the joy of cooking something truly special.