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Puerto Rican Pasteles

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Puerto Rican pastel unwrapped on a banana leaf beside a tied parcel.
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Puerto Rican pasteles are cherished holiday parcels of savory masa and seasoned pork, wrapped in banana leaves and boiled.

A grated green-banana and root-vegetable masa surrounds a sofrito-rich filling before each parcel is folded and tied.

Cool the filling completely before assembly so the masa stays easy to spread.

Serving Suggestions

Serve with arroz con gandules, a crisp salad, or a dash of hot sauce.

Green banana and root-vegetable masa spread on banana leaf with pork filling for pasteles.

Recipe Notes

Freeze uncooked parcels for convenient holiday cooking and boil them straight from frozen.

Puerto Rican pastel unwrapped on a banana leaf beside a tied parcel.

Puerto Rican Pasteles

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Puerto Rican banana-leaf parcels filled with green banana and root-vegetable masa and savory pork.
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Prep Time 1 hour 30 minutes
Cook Time 2 hours
Masa Chilling 30 minutes
Total Time 4 hours
Servings: 12 pasteles
Course: Main Course
Cuisine: Puerto Rican
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork Filling
  • 2 lb boneless pork shoulder cut into small irregular pieces
  • 2 tbsp olive oil
  • 1/2 cup Puerto Rican sofrito
  • 1/2 cup tomato sauce
  • 1/3 cup pimento-stuffed green olives roughly chopped
  • 2 tbsp capers drained
  • 2 tsp adobo seasoning
  • 1 tsp dried oregano
  • 1 cup water
Masa
  • 5 large green bananas peeled
  • 2 lb yautia or taro root peeled
  • 1 lb calabaza squash peeled
  • 1/2 cup achiote oil divided
  • 1 cup low-sodium chicken broth
  • 2 tsp fine salt
Wrapping
  • 12 pieces banana leaf each about 12 inches square, softened
  • 12 pieces parchment paper each about 14 inches square

Equipment

  • Large Dutch oven
  • Box grater or food processor
  • Large mixing bowls
  • Kitchen twine

Method
 

Cook the Filling:
  1. Brown the pork in oil in batches. Stir in sofrito, tomato sauce, olives, capers, adobo, oregano, and water.
  2. Cover and simmer 45 to 55 minutes until tender and thick. Cool completely.
Make the Masa:
  1. Finely grate or process the green bananas, yautia, and calabaza into a cohesive paste. Mix in 1/3 cup achiote oil, broth, and salt.
  2. Cover and chill for 30 minutes so the masa firms slightly.
Wrap and Boil:
  1. Brush each leaf with remaining achiote oil. Spread about 1/2 cup masa into a thin rough rectangle and add 1/4 cup pork filling down the center.
  2. Fold the leaf over the filling, fold in the ends, wrap in parchment, and tie securely.
  3. Boil in gently simmering salted water for 55 to 60 minutes. Drain 10 minutes, then unwrap carefully and serve hot.

Nutrition

Calories: 520kcalCarbohydrates: 55gProtein: 25gFat: 23gSaturated Fat: 6gCholesterol: 70mgSodium: 980mgFiber: 7gSugar: 8g

Notes

  • Soften banana leaves briefly over low heat or in hot water so they fold without splitting.
  • Freeze uncooked wrapped pasteles for up to two months and boil from frozen, adding about 15 minutes.

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