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Three cornmeal dough parcels, reminiscent of Puerto Rican pasteles, are wrapped in leaves and filled with green sauce, olives, and a protein. These masa delights are elegantly arranged on a white plate with a cloth beside it.

Puerto Rican Pasteles – Pork-Stuffed Plantain Masa

A woman in a tan jacket standing in a kitchen.Emily White
Pasteles are a traditional Puerto Rican holiday dish featuring a flavorful pork filling seasoned with adobo, wrapped in a green plantain masa, and cooked in banana leaves.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Meal Type Lunch, Main Course
Cuisine Puerto Rican
Servings 15 pasteles
Calories 165 kcal
Difficulty Easy
Ingredient Cost $8.50
Shopping Cost$20

Equipment

  • Food processor or grater
  • Large mixing bowls
  • Banana leaves or parchment paper
  • Twine
  • Large pot for boiling

Ingredients
 
 

Masa:

  • 6 plantains green, peeled and grated
  • 2 bananas green, peeled and grated
  • 2 lbs yautía malanga/taro root, peeled and grated
  • ½ cup achiote oil vegetable oil infused with annatto seeds
  • Salt to taste

Pork Filling:

  • 2 lbs pork shoulder diced
  • 1 tablespoon adobo seasoning
  • 2 teaspoons sazón with annatto
  • 3 cloves garlic minced
  • 1 small onion diced
  • 1 bell pepper diced
  • ¼ cup chopped cilantro
  • ¼ cup olives with pimentos sliced
  • ¼ cup capers
  • Salt and pepper to taste

Assembly:

  • Banana leaves or parchment paper 10x10 inch pieces
  • Twine

Instructions
 

Prepare the Masa:

  • In a food processor or by hand, grate the plantains, green bananas, and yautía until smooth. Place in a large bowl.
    6 plantains, 2 bananas, 2 lbs yautía
  • Mix in the achiote oil and salt until well combined, and set aside.
    1/2 cup achiote oil, Salt to taste

Prepare the Pork Filling:

  • In a large bowl, season the diced pork with adobo and sazón.
    2 lbs pork shoulder, 1 tablespoon adobo seasoning, 2 teaspoons sazón
  • In a skillet over medium heat, add a bit of oil, then cook garlic, onion, and bell pepper until softened.
    3 cloves garlic, 1 small onion, 1 bell pepper
  • Add seasoned pork, cilantro, olives, and capers. Cook until pork is tender, seasoning with salt and pepper as needed.
    1/4 cup chopped cilantro, 1/4 cup olives with pimentos, 1/4 cup capers, Salt and pepper to taste

Assemble the Pasteles:

  • Take a banana leaf (or parchment paper) and brush it with a little achiote oil.
    Banana leaves or parchment paper
  • Place 1/4 cup of masa in the center of the leaf, then add about 2 tablespoons of the pork filling.
  • Fold the leaf in half and tie securely with twine.
    Twine

Cook the Pasteles:

  • Bring a large pot of water to a boil. Add the pasteles in batches and boil for 1 to 1.5 hours.

Serve:

  • Carefully unwrap each pastel and serve hot.

Notes

Pasteles freeze well, so you can prepare them in advance and boil when needed.
Achiote oil gives the masa its signature color and slight peppery flavor.

Nutrition

Calories: 165kcalCarbohydrates: 28gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 154mgPotassium: 559mgFiber: 2gSugar: 15gVitamin A: 1083IUVitamin C: 25mgCalcium: 13mgIron: 1mg
Keyword holiday recipe, Pasteles, pork-filled plantain masa, Puerto Rican holiday dishes, traditional Puerto Rican food

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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