Puerto Rican Pasteles Recipe
Introduction
Pasteles are a cherished holiday dish in Puerto Rican cuisine, often compared to tamales due to their similar preparation method. However, pasteles are unique, featuring a masa (dough) made primarily from green bananas, plantains, and other root vegetables, with a savory meat filling usually made of pork. This traditional recipe is labor-intensive but incredibly rewarding, with families often gathering to make them in large batches during the Christmas season. Let’s dive into this detailed pasteles recipe that serves as a delicious representation of Puerto Rican culinary heritage.
Ingredients
For the Masa (Dough):
- 5 green bananas (guineos)
- 3 green plantains
- 1 yautía (taro root)
- ½ pound of pumpkin (calabaza)
- ¼ cup achiote oil (annatto oil)
- 1 tablespoon salt
- 2 cups chicken broth or reserved pork cooking liquid
For the Filling:
- 2 pounds pork shoulder, diced into small cubes
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 small bell pepper, chopped
- 1 small green pepper, chopped
- ½ cup tomato sauce
- ½ cup olives, sliced
- 1 teaspoon oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- ¼ cup cilantro, chopped
- 2 tablespoons capers (optional)
- 1 banana leaf (or parchment paper) per pastel, cut into 10-inch squares
- Kitchen twine for tying
For the Achiote Oil:
- ½ cup vegetable oil
- 2 tablespoons achiote seeds (annatto seeds)
Step-by-Step Instructions
1. Prepare the Achiote Oil
To begin, make the achiote oil, which will add color and flavor to the masa. Heat the vegetable oil in a small saucepan over medium heat. Add the annatto seeds and simmer for about 5-7 minutes, or until the oil takes on a deep red-orange hue. Be careful not to let the seeds burn. Strain the oil into a bowl and discard the seeds. Set aside the oil for later use.
2. Prepare the Meat Filling
In a large pan, heat the olive oil over medium heat. Add the diced pork and cook until it begins to brown. Remove the pork from the pan and set aside. In the same pan, sauté the onion, garlic, bell pepper, and green pepper until soft and fragrant, about 5-7 minutes.
Add the browned pork back into the pan, followed by the tomato sauce, oregano, cumin, olives, capers, cilantro, and salt and pepper. Stir well, then cover and let simmer on low heat for 30-40 minutes or until the pork is tender and fully cooked. If the mixture becomes too dry, add a bit of water or chicken broth.
Once the meat is tender and well-seasoned, set it aside to cool while you prepare the masa.
3. Prepare the Masa (Dough)
Peel the green bananas, plantains, yautía, and pumpkin. This step can be tricky, as green bananas and plantains are tough to peel. Use a sharp knife to slice through the skin and then pry it off. Once peeled, grate all the vegetables using a fine grater or, to save time, pulse them in a food processor until smooth. The goal is to create a smooth, sticky dough-like consistency.
Transfer the grated mixture to a large bowl. Add the reserved achiote oil, salt, and chicken broth (or pork cooking liquid) to the masa. Stir thoroughly until the masa has a soft, spreadable texture. It should be moist but not too watery.
4. Assembling the Pasteles
Lay out the banana leaves or parchment paper squares. If using banana leaves, pass them over a low flame for a few seconds to soften them, making them more pliable. Brush each leaf or parchment square with a little achiote oil.
Place about 1/3 cup of masa in the center of each leaf and spread it out into a rectangle. Spoon about 2 tablespoons of the pork filling into the center of the masa. Fold the banana leaf or parchment paper in half lengthwise, folding the masa over the filling, and then fold in the edges to form a neat package. Secure the pastel by tying it with kitchen twine.
5. Cooking the Pasteles
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Gently place the wrapped pasteles into the boiling water, making sure they’re fully submerged. Reduce the heat to medium and simmer for about 60-90 minutes. Once cooked, the masa will firm up.
After cooking, carefully remove the pasteles from the water and let them cool slightly before unwrapping. The banana leaf imparts a unique flavor to the pasteles, and the masa should have a smooth, tender texture with a savory filling.
6. Serving and Storing Pasteles
Serve the pasteles warm, with a drizzle of additional achiote oil if desired. They are often accompanied by rice and beans, tostones, or a fresh salad. Pasteles can also be frozen before boiling, making them an excellent make-ahead dish. Simply thaw them before boiling when ready to eat.
Conclusion
Making Puerto Rican pasteles is a time-consuming but rewarding process that brings family and friends together, especially during the holiday season. With a rich filling of tender pork and a flavorful masa wrapped in banana leaves, these savory parcels capture the essence of Puerto Rican culinary traditions. Whether enjoyed fresh or stored for later, pasteles are a festive and heartwarming dish that will transport you to the Caribbean with every bite.