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Pasteles with Yuca and Plantains
Pasteles with Yuca and Plantains
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Prep Time:
55 minutes
Cook Time:
83 minutes
Total Time:
138 minutes
Puerto Rican pasteles: yuca paste with pork and beans, wrapped in plantain leaves.
Ingredients:
  • 2 pounds yuca, peeled and coarsely chopped
  • 2 pounds green plantains, peeled and coarsely chopped
  • 2 pounds yautia, peeled and coarsely chopped
  • 2 cups milk
  • 1 pound lard
  • 1 pound achiote seeds
  • 1 tablespoon olive oil, or to taste
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 pounds pork shoulder roast, cut into small cubes
  • 1 pound ham, cut into small cubes
  • 2 cups garbanzo beans
  • 2 (8 ounce) cans tomato sauce
  • 1 (5 ounce) jar pitted Spanish olives
  • 1 (4 ounce) jar capers
  • 3 tablespoons orange juice
  • 4 sprigs cilantro, chopped
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 24 plantain leaves
  • kitchen string
Instructions:
  • Blend yuca, green plantains, yautia, and milk until smooth, resembling a thick oatmeal-like paste.
  • In a saucepan over medium-low heat, melt the lard with achiote seeds until the lard turns reddish, about 5 minutes. Strain out the achiote seeds and mix half of the lard into the yuca paste.
  • In a large pot over medium heat, heat olive oil. Sauté onion and green bell pepper until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic. Cook until pork is no longer pink in the center, about 8 to 10 minutes. Remove from heat.
  • Incorporate 2/3 of the remaining lard into the pork mixture.
  • Spread a touch of the leftover lard on each plantain leaf. Add a generous spoonful of the yuca paste in the center, and top it off with a dollop of the pork mixture. Fold the sides of each leaf to seal the filling and form a rectangular pastel.
  • Stack 2 pasteles together and securely tie them with kitchen string. Repeat with the rest of the pasteles.
  • 1. Boil a large pot of water until it reaches a rolling boil. Add the pasteles and simmer until the filling is tender, approximately 1 hour. Unwrap the pasteles before serving.

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