Puerto Rican Pasteles
Turn your family’s mealtime into an unforgettable celebration with these hearty pasteles, made with pork, plantains and nutty yuca, combined with savory spices and steamed in banana leaves. This Caribbean favorite is perfect for special occasions!
Serves: 12Prep: 45 minutesCook: 1 hour 30 minutesTotal: 2 hours 15 minutes
- 1 1/2 cups green plantains, peeled and grated
- 2 pounds shredded yuca
- 4 garlic cloves, minced and divided
- 1 packet (3.52 oz.) Culantro and Achiote Seasoning
- 1/2 cup lard, room temperature
- 2 teaspoons salt, divided
- 1 jar (12 oz.) Tomato Sofrito Cooking Base, divided
- 1 tablespoon olive oil
- 2 tablespoons onion, minced
- 3 plum tomatoes, chopped
- 1 1/2 cups Kroger Brand Pork Steak Ready Shoulder, cooked and shredded
- 14 banana leaves, cut into 10”x11” rectangles
- Kitchen twine
- In food processor, add plantain, yuca, 2 garlic cloves, Culantro and Achiote Seasoning, lard, 1 teaspoon salt and 2 tablespoons Tomato Sofrito Cooking Base. Process until mixture is smooth. Set aside.
- In skillet, heat olive oil and add remaining garlic, onion, and tomatoes. Cook until tomatoes are tender. Add remaining Tomato Sofrito Cooking Base and pork. Continue cooking 4 more minutes.
- In center of each banana leaf rectangle, gently spread 3 tablespoons plantain yuca mixture. In center, place 1 tablespoon pork filling.
- To close the packet, fold sides, then bottom and top edges of the banana leaves. Tie pasteles with kitchen twine.
- In deep steamer, add water to just below the bottom of the rack. Using banana leaves, cover rack to prevent water from touching the pasteles packets.
- On rack, layer pasteles. Cover steamer and cook on medium heat 1 hour and 15 minutes, until pasteles are firm. Serve warm.