Puerto Rican Pasteles Traditional

Puerto Rican Pasteles are a traditional dish made during the holidays! Pasteles are similar to Mexican tamales, but instead of corn masa, Pasteles use green bananas and other Caribbean root vegetables. Instead of corn husks, they're wrapped in banana leaves which lends to the unmistakable aroma of Puerto Rican Pasteles! I vividly remember my mom in the kitchen preparing Pasteles and the time and effort it took making them with a box grater. Today, we use modern equipment like food processors and blenders, making the task a little easier. The real question concerning Pasteles is: do you eat them WITH or WITHOUT ketchup? It's a hot debate! Whatever your preference, Puerto Rican Pasteles are a joy to make and eat! Make it Sabroso!

Masa Ingredients
8 green bananas
1 green plantain
1 large yautia (white)
1/4 (2 cups) calabaza, pumpkin
Water (if needed to help blend vegetables)
3 tablespoons achiote oil (substitute 1 package Sazon)
1 tablespoon Adobo
1 teaspoon Sazon
1 teaspoon Kosher salt
1 teaspoon oregano

Pork Filling
1 lb. boneless pork loin, cubed
1 yellow onion, diced
2 tablespoons sofrito
3 garlic cloves, chopped
1/2 cup pitted green olives, sliced
Hot peppers, minced (optional)
1 chicken bouillon
1 teaspoon Adobo
1 teaspoon Sazon
1 teaspoon coriander
1/2 teaspoon oregano
1 cup water

Assembly
Achiote oil
Parchment paper (15" in length)
Banana Leaves (12" in length) link below
Butchers twine (24" in length)

Chapters
0:00 Intro
0:13 A Holiday Tradition
0:38 Preparing the Masa
3:56 Preparing the Filling
5:01 Wrapping the Pasteles
8:48 Unveiling the Goodness!

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Equipment, tools, and products used in this video:
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◼️ Misen 10" Fry Pan: https://amzn.to/3gUyDsP
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