Puerto Rican Pasteles – Immaculate Bites

What Are Puerto Rican Pasteles?

A labor of love! That’s how I describe pasteles from Puerto Rico (pastel for singular). It’s the perfect slow food when you want to enjoy time with the family. And the time it takes time is definitely worth it.

Pasteles are a traditional Latin American Christmas dish, especially in Puerto Rico. But families also enjoy them in the Dominican Republic, Colombia, Panama, Trinidad, and Tobago. It’s more than just food; it’s about the stories, laughter, and togetherness while making this labor-of-love treat!

Recipe Ingredients

Filling

1. Pork – The shoulder provides the best meat for pasteles, but you can use what you have available.
2. Seasonings – Garlic, Puerto Rican sofrito, onion, oregano, red bell pepper, jalapenos, Sazon sin achiote (annatto), tomato sauce, salt, and pepper deliver incredible flavor.
3. Chickpeas – An optional ingredient that ups the protein.
4. Broth – Just enough liquid to keep it moist and add flavor.

Yuca Masa

1. Cassava – Also called yuca, it gives the pasteles substance and is slightly sticky when cooked so everything stays together.
2. Seasonings – Garlic, onion powder, salt, Sazon with achiote, and achiote oil add flavor and a gorgeous yellow color.

Traditional Masa

1. Masa Base – This incredibly versatile recipe uses green bananas, green plantain, yautia (cocoyams or taro root), potato, and pumpkin or squash. Mix and match what you have, add seasonings, and you’re good to go.

How to Make Puerto Rican Pasteles

Masa

• Prep Yuca – Cut off both ends of cassava/yuca and then cut them in half. Make a shallow cut into the skin of the cassava and gradually work your knife under the skin to remove it. Split in half, then remove the inner woody core in the center and discard it. Cut into small chunks and rinse immediately to prevent discoloration; leave them in cool water until ready to use. (Photos 1-2)
• Or Prep the Other Masa – Peel the bananas, plantains, taro root, potatoes, cocoyams, and pumpkin if making the traditional masa. Cut in small pieces and proceed with the rest of the instructions. (Photos 3-4)
• Puree – Pulse the cassava (yuca) or the traditional ingredients in a food processor until pureed, or grate them. You may have to do so in batches. (Photo 5)
• Season – Pour it into a large bowl, then add garlic and onion powder, salt, Sazon, and oil. Mix thoroughly and set aside. (Photos 6-7)

Pork Filling

• Pork – Heat a large skillet over medium. As soon as it’s hot, add 2-3 tablespoons of oil and the diced pork, and cook until slightly brown or the pork is no longer pink. It may take 6-7 minutes. (Photo 8)
• Season – Add sofrito, garlic, onions, and oregano to the skillet, and cook for 3-5 minutes or until onions wilt. (Photo 9)
• Simmer – Throw in tomatoes, bell peppers, jalapenos, and chickpeas (if using). Then add about ¾ cup broth or water. Simmer uncovered until the liquid reduces and the sauce just coats the pork (about 15 minutes). (Photo 10)
• Adjust seasoning with salt, pepper, and other desired spices, and let cool slightly. Adjust seasonings spices, if needed. Set aside.

Assembly

• Prep Banana Leaves – Prepare a work surface to assemble and wrap the pasteles. A board or countertop works fine for this process. If using freshly picked banana or plantain leaves, cut off the central rib, trim the edges, and cut into the desired sizes. To make them flexible for folding, wilt them in single layers or slightly overlapping in a 200℉ (90℃) oven for 5-10 minutes.
  Note: An alternative method of wilting is to place the leaves directly over the coils of an electric range on low heat or pass them carefully over the low flame of a gas range. Be careful not to burn them excessively. Wipe with a damp kitchen cloth or paper towel. 
• Trim – Cut the banana leaves into rectangles or squares, cutting off the central rib if visible. Then, trim off the edges. The next step is to submerge them in water to clean, drain, and pat dry. They’re now ready to use.
• Arrange Banana Leaves – To start the wrapping, place parchment paper on your work surface and top with a banana leaf square. Then brush it with achiote oil. Add about two tablespoons of masa and spread masa to form a small square, just like in the pictures. (Photo 11)
• Wrap – Add a spoonful of pork filling to the masa. Pick up the edge of the pastel closest to you and fold it over the filling until it meets the other edge. Make sure it touches the other side so the pastel stays fully enclosed. Fold the bottom edge of the square up and over so that the masa encloses the pork filling. (Photos 12-15)
• Tie it with kitchen string so it doesn’t come apart. Repeat to form the remaining pasteles. (Photo 16)

Cook

• Steam – Line a large steamer or pot with a layer of banana leaf scraps. Add a cup or more of water and bring to a boil. Next, place the pasteles in two loose layers, adding as much hot water as needed to almost submerge them. Cover with any remaining banana leaves. (Photos 17-18)
• Final Stretch – Let the pasteles steam for an hour or more, adding water as needed. You don’t want the water to dry up and burn the banana leaves. Test one to ensure they’re fully cooked. Turn the heat off and let them sit in the pot for about 20 minutes to cool down.
• Serve – Carefully remove the pasteles with tongs if they’re too hot because you don’t want to get burned. Transfer them to a platter, remove the strings, and carefully open them. Please be careful; they can release hot steam as you open them. Serve warm.

Recipe Variations

1. Meat Swap – Replace the pork with chicken, beef, lamb, chorizo, etc. Any of them make a great pastel.
2. Vegetarian – Replace the meat with garbanzo beans and potatoes for a vegan version. No one will miss the meat.😉
3. Masa – Yuca, green bananas, green plantains, squash, taro (malanga or yautía), and true yams mix and match for incredible pasteles. Some countries even use rice.
4. Casserole – If you don’t have banana leaves or don’t feel like tying the pasteles, make a casserole. Grease a square baking dish, add half of the masa, layer with the filling, and top it with the other half of the masa. A little grated cheese with the filling isn’t bad, either. 😍 Bake at 350℉ (175℃) until done (about an hour).
5. Tamales – Use masa harina or other corn filling and wrap them in corn husks for a Mexican twist.

Tips and Tricks

1. Make this a family affair for easy assembly. If you’re looking for a slow food experience, this is it.
2. You can usually find frozen banana leaves in Latin markets. It does impart a unique taste to the already delicious pasteles.

Make-Ahead and Storage Instructions

These guys are labor-intensive, so it’s a good thing you can freeze them for 2-3 months. When ready to enjoy them, prepare the steamer per instructions and steam them as usual.

Because they’re frozen, they’ll take longer to cook (maybe twice as long?). Just break one open and see if it’s done about an hour in. You can also refrigerate them for 2-3 days.

What to Serve With Puerto Rican Pasteles

A classic Christmas dinner in Puerto Rico includes pasteles, roasted pork, arroz con gandules, and coquito. A side of escabeche (pickled vegetables) and Puerto Rican pique (peri peri is close) is always a plus.

More Savory Puerto Rican Recipes to Try

1. Rice and Chicken
2. Jibarito
3. Alcapurrias
4. Picadillo
5. Pastelon
6. Vegan Coquito

Watch How to Make It

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This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and a video.