For a deeper flavor, marinate the pork shoulder in adobo seasoning overnight before cooking. If plantain leaves are unavailable, you can use parchment paper or banana leaves as a substitute. Be generous with the lard! It contributes to the richness and authentic flavor of the pasteles. However, you can substitute with vegetable shortening if preferred. Adjust the salt and spices according to your taste preferences. Don't be afraid to experiment! Pasteles can be made ahead of time and frozen for later use. Simply thaw them completely before cooking.
Pasteles with Yuca and Plantains
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PREP TIME55 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME2 hrs 20 mins
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SERVING24 People
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VIEWS7
Embark on a culinary journey to Puerto Rico with these savory pasteles! A delightful blend of yuca, plantains, and a rich pork filling, all lovingly wrapped in plantain leaves. These are a true labor of love and a taste of tradition, perfect for sharing with family and friends.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol45 mg
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Fiber3 g
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Protein12 g
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Saturated Fat11 g
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Sodium1119 mg
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Sugar8 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Yuca Paste: In a blender, combine the yuca, green plantains, yautia, and milk. Purée until you achieve a thick, oatmeal-like consistency. Transfer the mixture to a large bowl. (Prep time: 15 minutes)
02
StepInfuse the Lard: In a large saucepan over medium-low heat, combine the lard and achiote seeds. Heat until the lard is fully melted and takes on a reddish hue, approximately 5 minutes. Strain out the achiote seeds, reserving the vibrant lard. Mix half of this infused lard into the yuca paste in the bowl. (Cook time: 5 minutes)
03
StepSauté the Filling Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and green bell pepper, and sauté until they become tender, about 5 minutes. (Cook time: 5 minutes)
04
StepCreate the Pork Filling: Add the cubed pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and minced garlic to the pot. Cook, stirring occasionally, until the pork is no longer pink, approximately 8-10 minutes. Remove from heat. (Cook time: 10 minutes)
05
StepEnrich the Filling: Mix two-thirds of the remaining achiote-infused lard into the pork mixture, ensuring it is well combined. (Prep time: 3 minutes)
06
StepAssemble the Pasteles: Lightly smear each plantain leaf with a small amount of the reserved achiote-infused lard. Place a generous spoonful of the yuca paste in the center of each leaf. Top with a scoop of the flavorful pork mixture. Fold the sides of the leaf to enclose the filling, forming a rectangular parcel. (Assembly time: 30 minutes)
07
StepSecure the Pasteles: Stack two pasteles together and tie them securely with kitchen string. Repeat this process with the remaining pasteles. (Assembly time: 15 minutes)
08
StepCook the Pasteles: Bring a large pot of water to a rolling boil. Carefully add the wrapped pasteles. Cook until the filling is tender and the flavors have melded, about 1 hour. (Cook time: 1 hour)
09
StepServe: Unwrap the pasteles just before serving and enjoy the delightful flavors of this traditional Puerto Rican dish.
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RECIPE REVIEWS
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Please Rate
Celestino Botsford
Jul 1, 2025The pork filling was so flavorful and tender. I marinated the pork overnight, and it made a huge difference!
Mario Miller
Jun 30, 2025This recipe is a labor of love, but the end result is worth every minute. My family devoured them!
Jeffrey Ratke
Jun 30, 2025This recipe is amazing! It's a bit of work, but totally worth it. My family loved them!
Uriah Stracke
Jun 30, 2025Freezing them worked perfectly! I made a big batch and we've been enjoying them for weeks.
Bert Stiedemann
Jun 30, 2025I found it easier to spread the yuca mixture on the plantain leaves with the back of a spoon.
Jewel Cummeratagoyette
Jun 30, 2025The achiote oil really makes a difference. Don't skip that step!
Shannon Dooley
Jun 29, 2025The achiote oil gave the pasteles such a vibrant color and rich flavor. I highly recommend using it!
Jackie Ernser
Jun 29, 2025My pasteles turned out amazing! The flavor was incredible, and the instructions were easy to follow. This recipe will definitely become a family tradition!
Adele Gerlach
Jun 29, 2025Next time I'm going to try adding some raisins to the pork filling for a touch of sweetness.
Abelardo Heller
Jun 28, 2025I had some trouble finding plantain leaves, but banana leaves worked just as well. The taste was still authentic and delicious!