Puerto Rican Pasteles
These authentic Puerto Rican Pasteles are made with silky masa, slow-cooked pork, and aromatic spices, all wrapped in banana leaves. They may take work, but the incredible flavor and tradition make every step worth it.
Servings: 16
Ingredients
Pork & Marinade
- 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
For Cooking the Pork
- 3 tablespoons vegetable oil
- 1 tablespoon annatto powder
- 1/2 cup yellow onion diced
- 1/2 cup red sofrito
- 15 ounces Goya tomato sauce
- 3 cup water
- 1/2 cup sliced green olives with liquid
Masa
- 12 green bananas peeled
- 2 pounds malanga (yautia)
- 1/2 kabocha squash (about 2 pounds), peeled and cut
- 1 large batata (Caribbean sweet potato)
- 2 tablespoon achiote oil (2 tablespoons oil + 2 teaspoon annato powder, heated)
- 2 teaspoon adobo seasoning
Wrapping & Cooking
- 1 large pack banana leaves (rims removed, cut into 7 1/2 x 6-inch rectangles)
- Parchment paper sheets (~8 1/2 x 11-inch)
- Kitchen twine
- 3/4 cup Achiote oil for brushing banana leaves (from 3/4 cup oil + 4 tablespoons annato powder; ~2 teaspoons per pastel)
Instructions
Marinate the pork overnight:
- In a large bowl, combine the pork cubes with onion, sofrito, garlic, sazón, oregano, mojo marinade, adobo seasoning, black pepper, and vegetable oil.
- Mix well, cover, and refrigerate overnight to marinate.
Cook the pork:
- To make the achiote oil, heat the vegetable oil. Add the annatto powder to the oil and simmer for 2–3 min; strain solids.
- Heat the achiote oil in a large pot. Add the onion, and sofrito. Cook, stirring frequently for 2 minutes. Stir in the tomato sauce and marinated pork. Cook for 5-7 min.
- Add 3 cups water, cover, and simmer for 1 1/2 - 2 hours until the pork is tender.
- Add the sliced olives with liquid. Shred the pork slightly, keeping small chunks.
Prepare the masa:
- Soak the bananas, malanga, kabocha, and batata in water for 10–15 minutes with skin on, then peel. Cut into chunks and process in a food processor until smooth.
- Place the processed vegetables in a large bowl. Stir in 2 tablespoons achiote oil and 2 tablespoons adobo seasoning until smooth and uniform.
Assemble Pasteles
- Soften the banana leaves over a flame or with hot water, then dry.
- Cut the banana leaves into large rectangles (I used roughly 12x12 size).
- Cut the parchment paper slightly larger than banana leaf.
- Brush the banana leaf with ~2 teaspoon achiote oil per pastel (¾ cup total).
- Place the banana leaf rectangle on top of the parchment paper.
- Spread ¼-½ cup masa in the center of the banana leaf. Add 2 tablespoons to ¼ cup pork filling on top of the masa. Fold the masa over to cover the pork.
- Fold the long sides of the parchment and banana leaf together so they meet neatly over the filling. Fold the short sides inward tightly, creating a snug rectangle. Ensure the banana leaf is completely enclosed by the parchment.
- Tie each pastel (or two pasteles together) securely with kitchen twine.
Cook & Store
- Fresh: Bring a large pot of water to a boil. Cook the bundles in the water for 45 minutes.
- Frozen: Boil 1 hour 15 minutes straight from the freezer.
- Drain and let rest a few minutes before unwrapping and serving.
Notes
- Leftover masa: You may have leftover masa. You can store the leftover masa in an airtight container in the fridge for up to 3 days or in a freezer safe container in the freezer for up to 2 months.