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Pasteles is a traditional Puerto Rican recipe for meat-stuffed plantain leaves, usually served for Christmas: here's how to make Puerto Rican pasteles at home.
- Plantains 2 large green, peeled and finely grated
- Yautia 450 g, peeled and finely grated
- Squash 450 g, kabocha, peeled and finely grated
- Potato 1 medium, peeled and finely grated
- Liquid seasoning 4 tbsp
- Salt 1 tbsp
- Milk 8 tbsp
- Olive oil 4 tbsp
- Annatto powder 3 tsp
- Plantain leaves 25 cm squares, may substitute parchment paper
- Beef 450 g, ground, mixed with 1 tablespoon tomato paste
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 8
- Recipe cuisine Central/South American
How to Make Puerto Rican Pasteles Recipe
To prepare the Puerto Rican pasteles recipe (stuffed plantain leaves) first place the shredded vegetables, liquid seasoning, salt, and milk into a food processor; pulse until well blended.
In a small sauce pan, warm the olive oil and mix with annatto powder.
Pour into food processor and pulse together with vegetable mixture.
Take a piece of plantain leave, add a teaspoon of oil and rub onto the leave.
Add about 3 tablespoons of the vegetable mixture and top with about 1 ½ tablespoons meat filling.
Fold one side over the filling; fold opposite side in, folding around until there is no excess vertically.
Fold in the ends to completely close in the filling.
Tie cooking string around like a gift to secure.
Place the Puerto Rican pasteles into a large pot of boiling water and let cook for 45 minutes.
Carefully unwrap the Puerto Rican pasteles and serve.