recipe for pasteles puerto rican

The Best recipe for pasteles puerto rican

Pasteles Puerto Ricans (Pasteles de Plátano)

4.6 from 935 votes

Delicious Puerto Rican pasteles made with sweet plantains, pork, and a flaky dough, traditionally served during holidays and special occasions. This recipe is a must-try for any occasion.

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Prep Time30 mins

Cook Time1 hour 15 mins

Resting Time0 mins

Total Time1 hour 45 mins

Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup water
• 1/2 cup lard or vegetable shortening
• 1/2 cup milk

For the Filling

• 1 lb ground pork (or a mix of pork and chicken)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, finely chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 cup cooked plantains (ripe, peeled, and mashed)
• 1/2 cup tomato sauce
• 1/2 cup water

For the Sauce

• 1 cup tomato sauce
• 1/2 cup water
• 1/2 cup chicken or pork broth
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). Mix flour, salt, water, lard, and milk in a bowl to form a dough. Knead until smooth and elastic, then cover and rest for 30 minutes.
2. 2
   In a large pan, sauté onion, garlic, and bell pepper in a little oil until softened. Add ground pork and cook until browned. Stir in cumin, oregano, black pepper, and salt. Remove from heat and let cool.
3. 3
   In a separate bowl, mix the cooked plantains, tomato sauce, and water. Stir in the cooled pork mixture.
4. 4
   Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into circles (about 6 inches in diameter) using a glass or cutter.
5. 5
   Place a spoonful of the filling in the center of each dough circle. Fold the edges over the filling to seal, then pinch to form a half-moon shape. Place seam-side down on a parchment-lined baking sheet.
6. 6
   Brush the tops lightly with water. Bake for 30 minutes. Reduce heat to 350°F (175°C) and bake for another 15-20 minutes until golden brown.
7. 7
   While pasteles are baking, prepare the sauce: Simmer tomato sauce, water, broth, sugar, salt, pepper, and oregano for 10 minutes until thickened.
8. 8
   Serve warm with the sauce poured over the top.
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🔧Equipment

• Mixing bowls
• Cutting board
• Knife
• Rolling pin
• Pastry brush
• Oven
• Baking sheets
• Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 10❤️Cholesterol: 85🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 3🍬Sugars: 8🥩Protein: 25

📝Notes

• For extra flavor, add a pinch of cloves or allspice to the filling.
• Make ahead: Prepare the dough and filling in advance; bake just before serving.
• Substitute ground turkey for beef if preferred.
• Ensure dough is chilled properly for best texture.

❓ Frequently Asked Questions About Pasteles Puerto Ricans (Pasteles de Plátano)

What is the traditional filling for Puerto Rican pasteles and how do they differ from other pasta-like dishes?

Puerto Rican pasteles typically use a filling made from ground pork, ham, olives, raisins, and spices like cumin, garlic, and onion. Unlike Italian lasagna or Mexican tamales, pasteles are wrapped in a corn husk or banana leaf and steamed, giving them a distinct texture and flavor profile. The filling is often seasoned with a touch of Puerto Rican seasoning (picadillo), which includes ingredients like cumin, garlic, and sometimes a bit of nutmeg or cinnamon.

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How do I prepare the corn husks or banana leaves for wrapping pasteles?

For corn husks, rinse them thoroughly under cold water to remove any dirt or debris. Soak them in warm water for about 10–15 minutes to soften, then gently pat them dry. For banana leaves, wash them inside and out, then soak in warm water for 10–15 minutes to soften. Once soaked, the leaves should be pliable enough to wrap around the filling without tearing.

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Can I substitute any ingredients in the recipe, and what are the good alternatives?

Yes, you can make adjustments, but keep in mind that the flavor and texture may vary slightly. Common substitutions include:
– Ground pork → Ground chicken or turkey (adds a milder taste).
– Ham → Use diced cooked ham or even Spanish-style chorizo for a richer flavor.
– Olives → Substitute with sun-dried tomatoes or pickled red onions for a tangy touch.
– Raisins → Skip them or replace with dried apricots or gold raisins for a sweeter note.
For corn husks, if unavailable, you can use banana leaves (though they may need extra soaking) or parchment paper (though texture will differ).

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How do I ensure the pasteles stay moist and don’t dry out during steaming?

To keep pasteles tender and moist:
1. Prevent over-steaming – Steam for 45–60 minutes at medium heat, checking occasionally.
2. Use a steamer basket – Place a tray of water below to create steam (not boiling water).
3. Wrap tightly – Ensure the husks or leaves are sealed well to trap steam.
4. Add a splash of water – If the steam starts drying out, lightly mist the top with water.
5. Rest before serving – Let them cool slightly (about 10 minutes) before cutting to avoid soggy textures.

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What are some common serving suggestions for pasteles, and how do they pair well with sides?

Pasteles are best served warm and are often paired with:
– Salsa verde (green salsa) or salsa roja (red salsa) for a fresh, tangy contrast.
– Pico de gallo (diced tomatoes, onions, cilantro, and lime).
– White rice (a classic pairing, especially with the pork filling).
– Black beans (for a hearty, Puerto Rican-style meal).
– A cold drink like horchata (a sweet rice milk beverage) or horchata con limón (lemon-flavored).
For a festive touch, serve with mojo de ajo (garlic-mayo spread) or queso fresco on the side.