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Puerto Rican Pasteles (Stuffed Plantain Leaves)

Puerto Rican Pasteles (Stuffed Plantain Leaves)

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.

05 December, 2016
Average: 4.7 (13 votes)


serves for


total time

1 HR 25 MIN


2 large green, peeled and finely grated
450 g, peeled and finely grated
450 g, kabocha, peeled and finely grated
1 medium, peeled and finely grated
4 tbsp
1 tbsp
8 tbsp
Olive oil
4 tbsp
3 tsp
Plantain Leaves
25 cm squares, may substitute parchment paper
450 g, ground, mixed with 1 tablespoon tomato paste


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.

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