Dish
Pasteles
The masa is made with grated green bananas, yautía (taro root), and calabazas (tropical pumpkins), mixed with annatto oil, salt, and broth. The filling is usually made with pork, but can also be made with chicken or beef, and is seasoned with sofrito (a mixture of onions, peppers, garlic, and herbs). The masa and filling are wrapped in a banana leaf and tied with string, then boiled or steamed until cooked through.
Origins and history
Pasteles are a traditional Christmas dish in Puerto Rico, but are also eaten year-round. They are thought to have originated from the tamales made by the indigenous Taíno people, which were then adapted by the Spanish colonizers. The dish has since evolved to include African and Caribbean influences.
Dietary considerations
Gluten-free, dairy-free, and nut-free. Can be made vegetarian or vegan by using a vegetable filling.
Variations
There are many variations of pasteles, with different fillings and masa recipes depending on the region and family tradition.
Presentation and garnishing
The banana leaf wrapping can be decorated with a small piece of red pepper or a sprig of cilantro for presentation.
Tips & Tricks
Make sure to remove the string and banana leaf before eating.
Side-dishes
Pasteles are often served with arroz con gandules (rice with pigeon peas) and a salad.
Drink pairings
A cold beer or a piña colada are good drink pairings for pasteles.
Delicious Pasteles recipes
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