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Pasteles with Yuca and Plantains

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"This is a traditional holiday family meal. This recipe has been in our family for years. It is a Puerto Rican dish. It is customary to make this and give them away to all the people you love."
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Ingredients

2 h 18 m servings 417 cals
Original recipe yields 24 servings (2 dozen)

Directions

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  1. Combine yuca, green plantains, yautia, and milk in a blender; puree into a thick paste the consistency of oatmeal.
  2. Combine lard and achiote seeds in a saucepan over medium-low heat; heat until lard is melted, and reddish in color, about 5 minutes. Strain out achiote seeds. Mix half of the lard into the yuca paste.
  3. Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
  4. Mix 2/3 of the remaining lard into the pork mixture.
  5. Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of the yuca paste in the center of each one; top with a scoop of the pork mixture. Fold up the sides of each leaf to enclose the filling and create a rectangular pastel.
  6. Stack 2 pasteles and tie them together with kitchen string. Repeat with remaining pasteles.
  7. Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.

Nutrition Facts


Per Serving: 417 calories; 28.2 g fat; 31.2 g carbohydrates; 11.8 g protein; 45 mg cholesterol; 1119 mg sodium. Full nutrition

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