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Pasteles Recipe

Ingredients

How to make it

  • Preparation:
  • PART 1 - MAKE THE STUFFING
  • 1. Brown the pork pieces in a pan.
  • 2. Add the rest of the stuffing ingredients.
  • 3. Cook until the pork is no longer pink inside.
  • 4. Set aside and let cool.
  • PART 2 - MAKE THE MASA DOUGH
  • 1. In a large bowl, peel and grate the yautía and the green bananas together.
  • 2. Stir in the salt and enough achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles.
  • PART 3 - WRAP THE PASTELES
  • 1. Set the dough aside and prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line.
  • . Set aside the pasteles you are going to eat right away. You can freeze the rest.
  • PART 4 - COOK THE PASTELES
  • 1. Bring a stock pot of salted water to a boil. There should be enough water to cover the pasteles.
  • 2. Boil the pasteles for 1 hour.
  • 3. Unwrap the pasteles before serving.
  • Serves: Makes about 20 pasteles. ..
leaf on paper   Close
stuff   Close
photos by hector   Close
Hector Rodriguez   Close
wrap 1   Close
wrap 2 flip for three   Close
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Reviews & Comments 11

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  • grillas33 9 years ago
    Those pasteles look awesome! I am not clear how much achiota oil to use in the masa, 1/4 cup or 1/2 cup maybe? Can I use the food processor for the bananas and yautia instead of grating them. I want to make them for Christmas. Thank you for sharing your recipe!
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  • rhianna 14 years ago
    Maywest, thank you for expanding the information & adding the step-by-step photos, thus answering my questions.

    Hi cookingfromthehip! Did you use this recipe for all or part of your pasteles? I really want to make some!

    This sounds & looks SO good! Thanks, maywest!
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  • cookingfromthehip 14 years ago
    Aloha Rhi!!! I have pics that I will post of when I made these... Like I said before my filling (sofritos) was DA BOMB.. I just cant seem to get the masa right....
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  • rhianna 14 years ago
    Hi ~ is Yautia the same as yuca (also known as cassava, manioc root, mandioca)?? Also, since there aren't photos of the "step-by-step guide to assembling & wrapping", please tell me how thick the masa should be. After spooning-in filling, does one basically fold masa & banana leaf over filling, similar to making tamales? Then wrap it all in parchment, tied to hold it together?
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  • conner909 15 years ago
    May, you have to come over and make this for me! Sounds like something I would really like!
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  • blackkitt 15 years ago
    Growing up in a Puerto Rican family, pasteles have always been a year-round treat. Now that my mom and I are vegan, we continue to enjoy them - even more. She prefers to use only green bananas (they have to be the greenest of green, btw). My grandmother used to add plantains to her masa sometimes, and other times she used yuca or yautia. Mom varies the protein of the filling - lentils, veggie burger crumbles, pigeon peas (gandules) - but basically she makes a "beef" stew of some kind with tiny diced vegetables, turnips, potatoes, peppers, carrots, onions. And if she can't find green enough bananas, she'll use the same filling for empanadillas, which are made with flour, kind of like a Jamaican patty. I'm thrilled to see Anglos enjoying this traditional dish. But it is a lot of work!
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    " It was excellent "
    lunasea ate it and said...
    Wow - sounds great!! Thanks for sharing your recipe - high 5! :) Vickie
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    " It was excellent "
    dragonwings647 ate it and said...
    SOUNDS WOUNDERFUL. THANKS
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    " It was excellent "
    trigger ate it and said...
    This sounds wonderful I love the adobo sauce in it.
    And the heat is a good amount too.
    Five forks and a smile :)
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  • 22566 15 years ago
    Different!

    Thank-you for a unusual recipe,would like to make it sometime.

    Hope you are having a nice day.

    Kind Regards
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  • maywest 15 years ago
    Recaito is a product made with cilantro green peppers onion garlic in olive oil to make a paste as a base. goya in the latin section makes it ready to go and works just fine. Yauti'a It is a puerto Rican root vegie cooked and eatten like potatoes : very starchy.YAUTIA
    Malanga or yautia, also know as tannia, tannier, cocoyam (Xanthosoma Species).

    These are names for a very confusing root vegetable (actually a corm, a compressed underground stem) resembling a yam. There are more than 40 species, they are very similar to the related taro or dasheen (Colocasia esculenta), and there are many common names that overlap the 2 vegetables and their various species.

    The various species of malanga or yautia, include some of the oldest root crops in the world. It was first cultivated in tropical America, and spread to Africa in the mid 1800s, and is also grown in the Philippines. They are especially popular in Cuba (malanga) and Puerto Rico (yautia).

    Malanga has more flavor than most other starchy tropical tubers, and its taste is earthy, and has been described as more like nuts than potatoes.


    not the same as the yuca. also called taro root in most grocery stores.
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maywest Tangerine, FL

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