Pasteles (Puerto Rican Pork Parcels in Banana Leaves)
In short: Grated green banana, plantain and taro dough wrapped around spiced pork in banana leaves, then boiled. A Puerto Rican Christmas tradition. It takes about 3 h 30 min in total and makes 12 servings.
- Prep
- 2 h 30 min
- Cook
- 1 h
- Total
- 3 h 30 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 400 kcal
Pasteles take a full day and a crowd of helpers, which is part of their charm. A smooth dough of grated green banana, plantain, yautía and pumpkin is spread on banana leaves, filled with seasoned pork, wrapped and boiled. Puerto Ricans make them by the dozen in December, freeze most of them and serve them on Christmas Eve with rice and roast pork. The filling can be made a day ahead.
Instructions
- Brown the pork in the oil in a wide pot for 8 minutes. Add the sofrito, tomato sauce, oregano and salt, and cook for 5 minutes. Add 250 ml (1 cup) water, cover and simmer for 35 minutes until the pork is tender.
- Stir in the raisins, olives, capers and chickpeas if using. Cook uncovered for 5 minutes until the sauce is thick, then cool completely.
- Pass the banana leaves briefly over a flame or dip them in hot water until soft and shiny. Wipe them dry and trim off any hard edges.
- Cut the bananas, plantains, yautía and calabaza into chunks. Blend or process in batches with a little broth until smooth, then mix in the oil, remaining broth and salt. The dough should be thick but spreadable.
- Lay a parchment square on a banana leaf and brush with oil. Spread about 1/3 cup of dough in the center into a rectangle, then spoon 2 tablespoons of filling down the middle.
- Fold the long sides of the leaf and paper together over the filling, then fold in the ends to make a flat parcel. Tie each with string, then tie two parcels face to face.
- Bring a large pot of salted water to a boil. Lower in the pasteles, return to a boil, then simmer for 50 to 60 minutes with the pot partly covered.
- Lift out the parcels, drain and let them rest for 5 minutes. Cut the string, unwrap and serve hot, with hot pepper vinegar on the side.
Tips
- No banana leaves? Use 25 cm (10 inch) squares of parchment tied with string, then wrap each parcel in foil. The flavor is slightly less earthy, but they cook the same way.
- Make a big batch and freeze the uncooked parcels flat for up to 3 months. Boil them straight from frozen for about 20 minutes longer.
Questions and answers
Can I make pasteles ahead of time?
Yes. Cooked pasteles keep for 5 days in the fridge, and uncooked ones freeze well for 3 months. Boil frozen parcels without thawing, adding about 20 minutes to the time.
What is the difference between pasteles and tamales?
Pasteles use a dough of grated green banana, plantain and root vegetables, and are boiled in banana leaves. Mexican tamales use corn masa and are usually steamed in corn husks.
What do you eat with pasteles?
Arroz con gandules, roast pork and a little hot pepper vinegar are traditional. Some families serve them with ketchup or a mild tomato sauce.
How long does it take to make Pasteles (Puerto Rican Pork Parcels in Banana Leaves)?
About 3 h 30 min in total: 2 h 30 min of preparation and 1 h of cooking.
How many calories are in Pasteles (Puerto Rican Pork Parcels in Banana Leaves)?
About 400 kcal per serving, with 12 g of protein, 40 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 40 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
