Pasteles

Name: Pasteles
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 12 servings
Cuisine: Puerto Rican
Ingredients: 4 lbs green plantains, peeled, grated; 2 lbs yuca (cassava root), peeled, grated; 2 lbs pork shoulder, cubed; 6 tbsp sofrito; 8 oz ham (diced); 1/2 cup green olives (pitted); 2 tsp salt; 1 tsp black pepper; 24 banana leaves (thawed if frozen), cleaned, cut into 12x12 squares; 4 tbsp olive oil; 4 garlic cloves, minced; 6 cups water

105 minHardServes 12380 cal/serving

Puerto RicanDinnerStovetopStandard

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Ingredients

4 lbs green plantains, peeled, grated
2 lbs yuca (cassava root), peeled, grated
2 lbs pork shoulder, cubed
6 tbsp sofrito
8 oz ham (diced)
1/2 cup green olives (pitted)
2 tsp salt
1 tsp black pepper
24 banana leaves (thawed if frozen), cleaned, cut into 12x12 squares
4 tbsp olive oil
4 garlic cloves, minced
6 cups water

Instructions

1

In a large pot, heat 4 tbsp olive oil over medium heat. Add 2 lbs cubed pork shoulder and brown on all sides, about 8 minutes.
2

Add 4 minced garlic cloves, 6 tbsp sofrito, and 8 oz ham (diced). Cook 3 minutes until fragrant.
3

Add 2 tsp salt and 1 tsp black pepper. Pour in 6 cups water and simmer 30 minutes until pork is tender.
4

Stir in 1/2 cup green olives (pitted) and remove from heat. Let filling cool.
5

In a large bowl, combine 4 lbs peeled, grated green plantains and 2 lbs peeled, grated yuca (cassava root). Add pinch of salt and mix well.
6

Place 24 cleaned, cut into 12x12 squares banana leaves (thawed if frozen) on work surface. Spread 3 tablespoons of the plantain-yuca mixture in center of each leaf.
7

Top with 2 tablespoons of pork filling, then fold leaves over to create a rectangle packet. Fold sides and secure.
8

Place packets seam-side down in a large pot with 2-3 inches of water.
9

Bring to boil, then reduce heat and simmer 45 minutes until dough is tender.
10

Remove from water and let rest 5 minutes before serving.

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Questions

What is Pasteles?

Savory Puerto Rican steamed parcels wrapped in plantain and yuca dough filled with seasoned pork and olives. A labor-intensive holiday classic with layers of flavor and texture that brings families together. This reference files it under Puerto Rican dinner: made on the stovetop, rated hard and about 105 minutes start to finish.

How do I know when Pasteles is done?

Go by the cues in the method rather than the clock. Step 9: cook until dough is tender.

Why rest the meat in Pasteles?

Step 10 reads: "Remove from water and let rest 5 minutes before serving." Heat drives the juices toward the center. The rest in step 10 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

How many calories are in Pasteles?

One serving (the recipe makes 12) is about 380 calories, with 20 g protein, 42 g carbohydrate and 15 g fat, plus 4 g fiber and 620 mg sodium.

How long does Pasteles keep?

Refrigerate what is left of Pasteles within two hours and eat it within three days. Reheat gently on the stovetop.

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