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Puerto Rican Pasteles Recipe

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4.1 from 11 reviews

Authentic Puerto Rican Pasteles featuring tender, marinated pork wrapped in a flavorful masa made from green bananas, malanga, kabocha squash, and batata, all encased in fragrant banana leaves and cooked to perfection. This traditional dish showcases rich savory pork stew combined with a unique vegetable dough, tied and boiled for a satisfying and hearty meal perfect for gatherings and celebrations.

Ingredients

For the Pork Filling:

  • 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

For the Masa (Dough):

  • 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

For the Achiote Oil:

  • 3/4 cup vegetable oil
  • 4 tablespoons annatto powder

Additional Ingredients and Supplies:

  • 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)

Instructions

  1. Marinate the Pork Overnight: In a large bowl, combine the pork cubes with diced onion, red sofrito, minced garlic, sazón packets, dried oregano, mojo marinade, adobo seasoning, ground black pepper, and vegetable oil. Mix thoroughly to coat the pork evenly. Cover and refrigerate overnight to allow deep flavor infusion.
  2. Prepare Achiote Oil for Cooking Pork: Heat 3 tablespoons vegetable oil in a small saucepan. Add 1 tablespoon annatto powder to the hot oil and simmer gently for 2–3 minutes until oil is vibrant orange. Strain the solids out and set the achiote oil aside.
  3. Cook the Pork Filling: In a large pot, heat the prepared achiote oil over medium heat. Add the diced onion and red sofrito, cooking and stirring frequently for about 2 minutes to soften and meld flavors. Stir in tomato sauce and the marinated pork. Cook for 5–7 minutes to begin browning.
  4. Simmer Until Tender: Add 3 cups of water to the pot, cover, and reduce heat to maintain a gentle simmer. Cook for 1 1/2 to 2 hours or until the pork is thoroughly tender and easy to shred. Stir occasionally to prevent sticking.
  5. Finish the Pork Filling: Add the sliced green olives with their liquid to the pot. Use two forks or a spoon to shred the pork slightly, ensuring some chunks remain for texture. Keep the mixture warm while preparing the masa.
  6. Prepare the Masa (Dough): Soak the green bananas, malanga, kabocha squash, and batata in water for 10–15 minutes with skins on. Peel each vegetable, cut into chunks, then process in a food processor until smooth and uniform in texture.
  7. Season the Masa: Transfer the processed vegetables to a large bowl. Stir in 2 tablespoons of achiote oil (made separately by heating 2 tablespoons oil with 2 teaspoons annatto powder) and 2 teaspoons adobo seasoning until the dough is well combined and evenly colored.
  8. Prepare Banana Leaves: Soften banana leaves by briefly passing them over an open flame or dipping them in hot water, then pat dry. Cut into large rectangles roughly 12 x 12 inches. Cut parchment paper sheets slightly larger than banana leaves to wrap the pasteles securely.
  9. Brush Banana Leaves: Prepare the achiote oil for brushing by mixing 3/4 cup vegetable oil with 4 tablespoons annatto powder. Brush each banana leaf generously (~2 teaspoons per pastel) with this oil to add flavor and prevent sticking.
  10. Assemble the Pasteles: Place a banana leaf rectangle on top of a parchment paper sheet. Spread 1/4 to 1/2 cup of masa in the center of the banana leaf. Add 2 to 1/4 cup of pork filling atop the masa. Carefully fold the masa over to cover the pork filling fully.
  11. Wrap and Tie: Fold the long sides of the parchment paper and banana leaf together so they meet over the filling. Fold the short sides inward tightly, creating a snug rectangle parcel. Make sure the banana leaf is completely enclosed by the parchment paper. Tie each pastel securely with kitchen twine. Optionally, tie two pasteles together for ease of cooking.
  12. Cook the Pasteles: For fresh pasteles, bring a large pot of water to a boil. Submerge the wrapped pasteles and cook for 45 minutes. For frozen pasteles, cook straight from the freezer by boiling for 1 hour and 15 minutes.
  13. Drain and Serve: Remove pasteles from boiling water and let them rest a few minutes. Carefully unwrap the parchment and banana leaf before serving.

Notes

  • Marinating the pork overnight enhances the depth of flavor significantly.
  • Ensure banana leaves are softened properly to prevent tearing while wrapping.
  • Use gloves if handling annatto oil to avoid staining your hands.
  • Pasteles can be frozen before cooking; cook longer when frozen as instructed.
  • Adjust the amount of pork filling depending on your taste preference for meatiness versus masa ratio.
  • To keep pasteles moist and prevent drying while cooking, maintain a gentle boil rather than a rolling boil.

Find it online: https://bitezly.com/puerto-rican-pasteles-recipe/