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

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.

105 minHardServes 12380 cal/serving

Puerto RicanDinnerStovetopStandard

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.

Questions

How long does Pasteles keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pasteles?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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