Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Pasteles
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- Level: Advanced
- Total: 4 hr
- Active: 2 hr 30 min
- Yield: 20 to 24 pasteles
The beloved Puerto Rican dish of pasteles consists of a unique masa (dough) of root vegetables and green banana filled with seasoned meat, then wrapped in banana leaves and boiled. They’re a beloved family tradition that blends indigenous Taíno, African and Spanish culinary influences. This recipe is adapted from the one that’s been used by my family for generations. Every year before the Christmas holiday, Puerto Rican families like mine gather for a day of pasteles making. Some peel the vegetables needed for the masa, someone cooks the pork stew filling, and another grinds the vegetables and bananas into a masa. A table is prepared for forming the pasteles and the group gets down to assembling, wrapping and tying the treats. It’s a labor of love and a hallmark of Puerto Rican hospitality shared with family and friends. Our recipe calls for making all the elements from scratch, but you can also use store-bought recaíto (Puerto Rican sofrito), sazón and achiote oil to streamline the prep.
- Level: Advanced
- Total: 4 hr
- Active: 2 hr 30 min
- Yield: 20 to 24 pasteles
Ingredients
Pork Stew:
Masa:
Pasteles:
Achiote Oil:
Recaíto (Puerto Rican Sofrito):
Sazón:
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Directions
Special equipment:
a food processor with grater attachment; twenty-four 12-x16-inch pieces heavy-duty parchment paper; butcher’s twine- For the pork stew: Trim away any tough or large pieces of fat and cut the pork into 1-inch cubes. Toss the pork cubes with 1 tablespoon kosher salt in a large bowl. Pour the Achiote Oil into a large Dutch oven or pot and set over medium-high heat. Sear the pork in about 4 batches so as not to crowd the pot, about 5 minutes per batch, removing each batch with a slotted spoon and transferring it to a plate or bowl.
- Turn the heat to medium and add the recaíto and tomato sauce to the pot. Cook for 2 minutes, scraping up any browned bits left from the pork. Add the pork back to the pot with the sazón and toss to coat. Add enough chicken broth to cover the pork and bring to a boil. Turn the heat to low and stir in 2 teaspoons salt, a few grinds of black pepper and the bay leaf. Cover and let simmer until the pork is cooked through and tender, about 30 minutes. Taste the broth and pork and season as needed with more salt and pepper. Discard the bay leaf. The stewed pork can be prepared a day ahead and refrigerated in an airtight container. Reserve 2 cups of the pork liquid before moving onto the next step.
- For the masa: Wear gloves to protect your hands from staining by the banana and plantain peels. Make sure to keep the yautia, bananas, plantain and potato submerged in water to prevent oxidizing. Working in batches, first grate the yautia, bananas, plantain, potato and squash with the grater attachment of a food processor or with a box grater. Switch to the blade attachment and process each vegetable into a smooth paste. Transfer the paste to a large bowl. Stir in the 2 cups reserved broth from the pork stew, the evaporated milk, Achiote Oil and 2 tablespoons kosher salt. The masa should be the consistency of oatmeal. If it’s too stiff, stir in 2 tablespoons more pork broth or as needed.
- For the pasteles: Gather all the ingredients and equipment needed for assembly. Wipe any residue from the banana leaves with a damp cloth or towel. Cut 12 pieces of butcher’s twine each 30 inches in length. Lay a sheet of 12-by-16-inch heavy-duty parchment paper with the long (16-inch) side closest to you. Next lay a piece of banana leaf in the center of the parchment and spread 1 tablespoon of achiote oil in a rough circle over the leaf and parchment. Scoop 1/2 cup of masa onto the banana leaf and lightly spread into a small circle. Spoon a heaping 1/4 cup of the pork in a rough line across the masa. Place 4 to 5 chickpeas, 2 to 3 strips roasted red pepper and 2 olives along the line of pork. Take the edge of the parchment closest to you and fold it over to the farther edge. Using the side of your hand, gently push the filling towards you until it’s about 2 1/2 inches thick. Fold the excess parchment of the long side on top of the filling. Use the flat of your hand again to lightly push in the two opposite sides of the pastel to make it about 7 to 8 inches long. Fold in the excess parchment on both sides over the filling, creating a packet about 2 1/2 inches wide and 7 inches long.
- Repeat with the remaining ingredients, making 20 to 24 pasteles. After assembling, tie the pasteles into pairs with a length of twine with their folded sides facing each other. Tie like a package, wrapping the string at least once lengthwise and once crossways. You should have 10 to 12 pairs. Freeze any pasteles you don’t plan on cooking immediately by stacking them in a resealable freezer bag or other airtight container; freeze for 4 to 6 months.
- To cook, bring a large pot of water to boil. Salt heavily as you would pasta water, about as salty as seawater. Add the pasteles, cover and boil about 1 hour. If cooking from frozen, cook 10 to 15 minutes longer. Carefully drain and unwrap the pasteles. Serve immediately.
Achiote Oil:
Yield:
Makes 2 cups.
- Combine the oil and achiote in a small saucepan. Continuously stir over medium-low heat until the oil turns bright orange-red, 1 to 2 minutes. Carefully strain out the seeds. Use immediately or cool and refrigerate for 1 to 2 weeks.
Recaíto (Puerto Rican Sofrito):
Yield:
Makes about 4 cups.
- Combine about half of the onions, bell peppers, ajicitos, garlic cloves, culantro and cilantro in a food processor and process until well combined and mostly smooth, about 20 seconds. Transfer the recaíto to a medium bowl and repeat with the remaining half of the ingredients. Stir both batches together until combined. Use the recaíto immediately or store it in the fridge for up to 4 days. You can also pour it into ice-cube trays and pop them in the freezer until solid; transfer the frozen cubes to a resealable freezer bag and freeze for up to 6 months.
Sazón:
- Mix the achiote, garlic powder, granulated onion and cumin together until combined. Store in an airtight container in cool dark place for 4 to 6 months.
Cook’s Note
Green bananas, or guineos as Puerto Ricans refer to them, are a common starchy ingredient. It’s important to use firm bananas with no yellow or brown spots as you don’t want the sweetness or texture of ripe banana in the masa.
