Nothing says comfort food like a plate of warm, authentic pasteles! Whether you’re craving a taste of tradition or looking to spice up your dinner routine, these 18 delicious recipes bring the vibrant flavors of Latin cuisine right to your kitchen. From savory classics to creative twists, get ready to roll up your sleeves and discover your new favorite dish—let’s dive in!
Traditional Puerto Rican Pasteles
Nestled within the vibrant tapestry of Latin American cuisine, traditional Puerto Rican pasteles emerge as a cherished holiday delicacy, their intricate preparation a labor of love that yields parcels of deeply flavorful masa wrapped in aromatic banana leaves. This iconic dish, often reserved for special occasions, combines a savory filling with a uniquely textured dough, creating a culinary experience that is both comforting and celebratory.
Serving: 12 | Pre Time: 90 minutes | Cooking Time: 90 minutes
Ingredients
– Green bananas – 2 lbs
– Yautia (taro root) – 1 lb
– Salt – 1 tbsp
– Pork shoulder – 1.5 lbs, cubed
– Sofrito – ½ cup
– Tomato sauce – 8 oz can
– Banana leaves – 12 pieces, thawed if frozen
– Kitchen twine – for tying
Instructions
1. Peel and grate the green bananas and yautia into a large bowl, then immediately mix in 1 tbsp of salt to prevent discoloration. 2. In a large pot over medium-high heat, brown the cubed pork shoulder for 8-10 minutes until all sides are seared. 3. Add ½ cup of sofrito to the pot and cook for 3 minutes until fragrant. 4. Pour in the 8 oz can of tomato sauce and 1 cup of water, then reduce heat to low, cover, and simmer for 45 minutes until the pork is tender. 5. Briefly pass each banana leaf over a gas flame or hot skillet for 10 seconds to make it pliable. 6. Place ⅓ cup of the grated masa mixture in the center of a banana leaf, spreading it into a 4×6 inch rectangle. 7. Spoon 2 tbsp of the pork filling down the center of the masa. 8. Fold the banana leaf tightly around the filling to form a rectangular packet, then secure it with kitchen twine. 9. Repeat steps 6-8 until all masa and filling are used. 10. Arrange the pasteles in a large pot, stacking them in layers. 11. Add enough water to the pot to completely submerge the pasteles. 12. Bring the water to a boil over high heat, then reduce to a steady simmer, cover, and cook for 1 hour. 13. Carefully remove one pastel with tongs, unwrap it, and check that the masa is firm and fully cooked; if not, simmer for an additional 15 minutes. 14. Using tongs, transfer all cooked pasteles to a plate and let them rest for 10 minutes before serving.
Achieving the perfect pastel requires patience, but the reward is a steaming bundle with a delightfully dense yet tender masa that encases the richly seasoned pork. The banana leaf imparts a subtle, earthy aroma that elevates the savory filling, making each bite a harmonious blend of textures and flavors. For a festive presentation, serve them alongside a bright pique criollo hot sauce or with a simple side of arroz con gandules to complete the traditional Nochebuena spread.
Chicken and Cheese Pasteles
Glistening with golden pastry and oozing with savory filling, Chicken and Cheese Pasteles offer a delightful fusion of comfort and elegance. These handheld parcels combine tender shredded chicken and melted cheese in a flaky crust, perfect for holiday gatherings or cozy weeknight dinners. Their versatility makes them equally suited for festive appetizer platters or satisfying main courses.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ¾ cup
– Ice water – ¼ cup
– Cooked chicken breast – 2 cups, shredded
– Cheddar cheese – 1 cup, shredded
– Egg – 1
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the all-purpose flour and cold unsalted butter cut into small cubes.
3. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together into a ball.
5. Tip: Handle the dough minimally to keep the butter cold, which ensures a flaky pastry.
6. On a lightly floured surface, roll the dough out to a ¼-inch thickness.
7. Cut the dough into eight 5-inch squares using a sharp knife or pastry cutter.
8. In a separate bowl, mix the shredded cooked chicken breast and shredded cheddar cheese.
9. Place ¼ cup of the chicken and cheese mixture in the center of each dough square.
10. Brush the edges of each square with beaten egg using a pastry brush.
11. Fold each square diagonally to form a triangle, pressing the edges firmly to seal.
12. Tip: Crimp the edges with a fork to create a decorative seal and prevent leaking during baking.
13. Transfer the pasteles to the prepared baking sheet, spacing them 2 inches apart.
14. Brush the tops of the pasteles with the remaining beaten egg for a golden finish.
15. Bake in the preheated oven for 18–20 minutes, or until the pastry is puffed and golden brown.
16. Tip: Rotate the baking sheet halfway through baking for even browning.
17. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Kaleidoscopic in flavor, these pasteles feature a crisp, buttery crust that gives way to a creamy, savory interior. The melted cheddar cheese melds beautifully with the tender chicken, creating a rich and satisfying bite. Serve them warm with a side of tangy salsa or a dollop of sour cream for an extra layer of indulgence.
Plantain and Pork Pasteles
Laden with the rich traditions of Latin American kitchens, Plantain and Pork Pasteles offer a comforting embrace of savory and sweet, wrapped in a tender masa blanket. This festive dish transforms humble ingredients into a celebration of texture and flavor, perfect for holiday gatherings or cozy winter evenings. Each bite reveals the harmonious marriage of slow-cooked pork and subtly sweet plantains, encased in a delicate dough that steams to perfection.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– Green plantains – 4 large
– Pork shoulder – 2 lbs
– Onion – 1 medium
– Garlic – 4 cloves
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Banana leaves – 8 pieces (12×12 inches)
Instructions
1. Peel the green plantains and grate them into a bowl using the large holes of a box grater.
2. Cut the pork shoulder into 1-inch cubes, trimming excess fat as you go for a leaner filling.
3. Dice the onion and mince the garlic cloves finely.
4. Heat 2 tbsp of olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Add the pork cubes to the pot and sear until browned on all sides, approximately 8-10 minutes, stirring occasionally.
6. Stir in the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
7. Pour in 1 cup of water and 1 tsp of salt, then reduce heat to low, cover, and simmer for 60 minutes until the pork is fork-tender.
8. While the pork cooks, briefly pass each banana leaf over a gas flame or under a broiler for 10 seconds to make them pliable, being careful not to burn them.
9. Mix the grated plantains with ½ cup of the pork cooking liquid to form a sticky dough, adding more liquid if needed to achieve a moldable consistency.
10. Place a ¼-cup portion of the plantain dough in the center of each banana leaf, flattening it slightly into a 4-inch circle.
11. Spoon 2 tbsp of the cooked pork filling onto the center of each dough circle.
12. Fold the banana leaves over the filling to form tight rectangular packets, securing them with kitchen twine to prevent leaks during steaming.
13. Arrange the packets in a steamer basket over boiling water, cover, and steam for 30 minutes until the dough is firm and cooked through.
14. Carefully unwrap one pastel to check for doneness—the masa should be opaque and pull away cleanly from the leaf.
15. Let the pasteles rest for 5 minutes before serving to allow the flavors to meld.
Just unwrapped, these pasteles reveal a tender, slightly sticky masa that yields to a succulent pork filling, with the plantains lending a subtle sweetness that balances the savory notes. Serve them alongside a crisp salad or with a drizzle of tangy crema for contrast, making each package a self-contained feast of comfort and tradition.
Vegan Pasteles with Jackfruit
Beneath the festive glow of the season, a traditional dish receives a vibrant, plant-based reimagining that honors its roots while embracing modern tastes. Vegan pasteles, with their savory jackfruit filling wrapped in a tender masa dough, offer a deeply satisfying and aromatic centerpiece for any gathering. This elegant preparation captures the essence of celebration with layers of complex flavor and a comforting, hearty texture.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– Green plantains – 4 large
– Jackfruit (canned in brine, drained) – 2 cups
– Olive oil – ¼ cup
– Onion (diced) – 1 medium
– Garlic (minced) – 4 cloves
– Tomato paste – 2 tbsp
– Vegetable broth – 1 cup
– Salt – 1 tsp
– Banana leaves (cut into 8×8-inch squares) – 8 pieces
– Kitchen twine – for tying
Instructions
1. Peel the green plantains and grate them using the large holes of a box grater into a large bowl.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the drained jackfruit, using a fork to shred it into stringy pieces directly in the skillet.
6. Mix in the tomato paste and cook for 2 minutes to deepen its flavor.
7. Pour in the vegetable broth and add ½ teaspoon of salt, then simmer uncovered for 15 minutes until the liquid reduces by half.
8. Transfer the jackfruit mixture to a bowl and wipe the skillet clean.
9. Add the remaining 2 tablespoons of olive oil to the skillet and heat over medium-high heat.
10. Briefly toast each banana leaf square for 10 seconds per side to make them pliable, then set aside.
11. Combine the grated plantain with the remaining ½ teaspoon of salt in the large bowl, mixing until cohesive.
12. Place a toasted banana leaf square on a work surface, shiny side down.
13. Spread ½ cup of the plantain mixture into a 6-inch circle in the center of the leaf.
14. Spoon ¼ cup of the jackfruit filling onto the center of the plantain circle.
15. Fold the banana leaf over the filling to form a rectangular packet, then tie securely with kitchen twine.
16. Repeat steps 12 through 15 to make 8 pasteles total.
17. Arrange the pasteles in a steamer basket over boiling water, cover, and steam for 60 minutes.
18. Carefully remove the pasteles from the steamer and let them rest for 10 minutes before unwrapping.
Graciously unwrap each pastel to reveal a steaming, aromatic parcel where the masa has fused into a tender, cohesive wrapper around the savory jackfruit. The filling offers a meaty, slightly tangy bite that contrasts beautifully with the subtly sweet plantain dough. For a striking presentation, serve them directly on the opened banana leaves alongside a bright, herbaceous salsa or a drizzle of garlic-infused olive oil.
Pasteles de Yuca
A beloved staple of Latin American cuisine, Pasteles de Yuca are savory, tamale-like parcels that transform humble yuca into a festive, comforting dish. Encased in banana leaves, these bundles steam to tender perfection, offering a delightful interplay of textures and flavors that make them a cherished holiday tradition. Their golden, aromatic filling and soft, pillowy wrapper invite both celebration and cozy gatherings.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– Yuca – 2 lbs
– Pork shoulder – 1 lb
– Onion – 1 medium
– Garlic – 4 cloves
– Achiote oil – 2 tbsp
– Salt – 1 tsp
– Banana leaves – 8 pieces (12×12 inches each)
– Kitchen twine – 8 pieces (12 inches each)
Instructions
1. Peel the yuca, cut it into chunks, and boil it in a large pot of salted water for 20 minutes until fork-tender.
2. Drain the yuca, let it cool for 5 minutes, then mash it thoroughly in a bowl until smooth, using a potato masher or fork.
3. Dice the pork shoulder into ½-inch cubes and season evenly with ½ teaspoon of salt.
4. Finely chop the onion and mince the garlic cloves.
5. Heat the achiote oil in a skillet over medium heat for 1 minute, then add the onion and garlic, sautéing for 5 minutes until translucent and fragrant.
6. Add the pork to the skillet and cook for 10 minutes, stirring occasionally, until browned on all sides and cooked through.
7. Combine the mashed yuca with the pork mixture in a large bowl, mixing well to incorporate all ingredients evenly.
8. Briefly pass each banana leaf over a gas flame or hot skillet for 10 seconds to soften it, making it pliable for wrapping.
9. Place ½ cup of the yuca-pork mixture in the center of each banana leaf, shaping it into a rectangle about 4 inches long.
10. Fold the banana leaf tightly around the mixture to form a secure parcel, then tie it with kitchen twine to hold its shape.
11. Arrange the parcels in a steamer basket over boiling water, cover, and steam for 40 minutes over medium heat until the filling is firm and heated through.
12. Carefully remove the parcels from the steamer, let them rest for 5 minutes, then unwrap and serve warm.
Glowing with a golden hue from the achiote, these pasteles offer a soft, yielding texture that contrasts beautifully with the savory, tender pork. Their subtle earthiness from the yuca pairs wonderfully with a tangy salsa or a drizzle of hot sauce, making them perfect for festive platters or as a hearty standalone meal.
Pasteles de Platano Maduro
Venturing into the heart of Latin American comfort food reveals Pasteles de Plátano Maduro, a dish where the profound sweetness of ripe plantains is masterfully transformed into savory, golden parcels. These steamed bundles, wrapped in banana leaves, offer a tender, slightly sticky interior that contrasts beautifully with their aromatic casing, creating a deeply satisfying experience. They are a celebration of humble ingredients elevated through tradition and care, perfect for a festive gathering or a comforting family meal.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– Ripe plantains – 4 large
– Ground beef – 1 lb
– Onion – 1 medium, finely diced
– Garlic – 3 cloves, minced
– Tomato sauce – ½ cup
– Green olives – ¼ cup, pitted and sliced
– Raisins – 2 tbsp
– Cumin – 1 tsp
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Banana leaves – 8 pieces, cut into 8×8 inch squares
– Cooking twine – for tying
Instructions
1. Peel the ripe plantains and cut them into large chunks.
2. Place the plantain chunks in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the plantains for 20 minutes, or until they are very soft and easily pierced with a fork.
4. While the plantains cook, heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon.
5. Cook the beef for 8-10 minutes, stirring occasionally, until it is fully browned and no pink remains.
6. Add the diced onion and minced garlic to the skillet with the beef and cook for 5 minutes, until the onion is translucent and fragrant.
7. Stir in the tomato sauce, sliced green olives, raisins, cumin, dried oregano, salt, and black pepper into the beef mixture.
8. Reduce the heat to low and let the filling simmer for 10 minutes, allowing the flavors to meld, then remove from heat and set aside. Tip: For a richer flavor, you can toast the cumin in a dry pan for 30 seconds before adding it to the skillet.
9. Drain the cooked plantains and transfer them to a large bowl, then mash them thoroughly with a potato masher or fork until smooth and slightly sticky.
10. To assemble, place a banana leaf square on a clean surface and spoon about ½ cup of the mashed plantain into the center, spreading it into a rough 5-inch circle.
11. Add 2-3 tablespoons of the beef filling into the center of the plantain circle.
12. Carefully fold the banana leaf over the filling to form a rectangular packet, then tie it securely with cooking twine. Tip: Briefly passing the banana leaves over an open flame for 10-15 seconds makes them more pliable and easier to fold without tearing.
13. Repeat steps 10-12 with the remaining ingredients to make 8 pasteles total.
14. Arrange the tied pasteles in a steamer basket, ensuring they are not stacked directly on top of each other to allow steam to circulate.
15. Steam the pasteles over boiling water for 30 minutes. Tip: Check the water level halfway through steaming and add more boiling water if necessary to prevent the pot from drying out.
16. Carefully remove the pasteles from the steamer and let them cool for 5 minutes before serving.
Each bite reveals a wonderfully soft, cohesive filling where the sweet plantain perfectly balances the savory, spiced beef. The banana leaf imparts a subtle, herbal fragrance that enhances the overall aroma. For a creative presentation, serve them unwrapped on a platter garnished with fresh cilantro and a side of tangy curtido or a simple avocado salad to cut through the richness.
Pasteles with Ground Beef Filling
Venturing into the heart of Latin American comfort food, pasteles offer a uniquely satisfying experience, where a tender masa dough encases a deeply savory ground beef filling, creating a handheld parcel of pure delight. This recipe simplifies the classic technique for the home cook, delivering all the traditional flavor with an approachable method perfect for a festive gathering or a comforting family meal.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 30 minutes
Ingredients
– Masa harina – 2 cups
– Warm water – 1 ½ cups
– Salt – 1 tsp
– Vegetable oil – 2 tbsp
– Ground beef (80/20) – 1 lb
– Yellow onion – 1, finely diced
– Garlic – 3 cloves, minced
– Tomato paste – 2 tbsp
– Ground cumin – 1 tsp
– Dried oregano – ½ tsp
– Banana leaves – 8 pieces (8×8 inches), thawed if frozen
– Kitchen twine
Instructions
1. In a large bowl, combine the masa harina and salt. Gradually pour in the warm water while mixing with a fork until a soft, pliable dough forms; cover with a damp towel and let rest for 20 minutes to hydrate fully.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the diced onion and cook, stirring frequently, until translucent and soft, 5-7 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it burn. Tip: Blooming the garlic briefly enhances its flavor without bitterness.
4. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, 8-10 minutes, then drain any excess fat.
5. Stir in the tomato paste, ground cumin, and dried oregano. Cook for 2 minutes to caramelize the paste slightly, then season the filling with the remaining ½ teaspoon of salt. Remove from heat and let cool completely.
6. Divide the rested masa dough into 8 equal portions. On a clean surface, roll each portion into a 6-inch circle about ¼-inch thick. Tip: Lightly oil your hands to prevent the dough from sticking while shaping.
7. Place a banana leaf piece on your work surface. Center one dough circle on it, then spoon ¼ cup of the cooled beef filling onto the center of the dough.
8. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal. Fold the banana leaf around the pastel, then tie securely with kitchen twine. Repeat with remaining ingredients.
9. Bring a large pot of water to a rolling boil. Carefully add the wrapped pasteles, reduce heat to maintain a gentle simmer, and cook for 25 minutes. Tip: Do not overcrowd the pot; cook in batches if necessary to ensure even cooking.
10. Using tongs, remove the pasteles from the water and let them rest for 5 minutes before carefully unwrapping.
Delightfully textured, the steamed masa yields a soft, almost pillowy exterior that contrasts beautifully with the rich, spiced beef within. Serve these pasteles immediately, perhaps with a vibrant salsa verde or a simple crema for dipping, to highlight their comforting, savory essence.
Pasteles de Masa
Delicately wrapped in banana leaves, Pasteles de Masa are a cherished holiday treasure, their savory filling encased in a tender, corn-based dough that whispers of tradition and festive gatherings. This labor of love yields parcels of profound flavor, perfect for sharing during the most celebratory times of the year.
Serving: 12 | Pre Time: 60 minutes | Cooking Time: 90 minutes
Ingredients
– Green Bananas – 4
– Plantains – 2
– Achiote Oil – ¼ cup
– Salt – 1 tsp
– Pork Shoulder – 1 lb, cubed
– Sofrito – ½ cup
– Banana Leaves – 12 pieces, 10×10 inches
– Butcher’s Twine – for tying
Instructions
1. Peel the green bananas and plantains, then grate them using the fine side of a box grater into a large bowl. Tip: Lightly oil your hands to prevent the sticky masa from clinging.
2. Add the achiote oil and salt to the grated mixture, kneading by hand for 5 minutes until a cohesive, slightly sticky dough forms.
3. In a large pot over medium-high heat, brown the pork shoulder cubes for 8-10 minutes until golden on all sides.
4. Stir in the sofrito and cook for an additional 5 minutes until fragrant, then reduce heat to low, cover, and simmer for 45 minutes until the pork is tender.
5. Briefly pass each banana leaf piece over a gas flame for 10 seconds per side to make them pliable, or dip in hot water for 30 seconds.
6. Place ⅓ cup of the masa dough in the center of a prepared leaf and flatten it into a 5-inch circle.
7. Spoon 2 tablespoons of the pork filling onto the center of the masa circle.
8. Fold the leaf over the filling to form a tight rectangular packet, then secure it with butcher’s twine. Repeat with remaining ingredients.
9. Bring a large pot of salted water to a rolling boil, then carefully add the pasteles.
10. Reduce heat to maintain a gentle simmer and cook for 60 minutes. Tip: Ensure the pasteles are fully submerged by placing a heatproof plate on top.
11. Using tongs, carefully remove the pasteles from the water and let them rest for 10 minutes before unwrapping. Tip: Allowing them to rest lets the masa set for a perfect texture.
Beyond their golden, steamed exterior lies a wonderfully soft and cohesive masa that yields to reveal the richly seasoned, succulent pork within. The achiote oil imparts a subtle earthiness and vibrant color, making each bite a harmonious blend of textures and deep, savory flavors. Serve them directly in their aromatic banana leaf wrappers for a stunning presentation, or accompany with a side of pique criollo for a bright, spicy contrast.
Pasteles with Shrimp and Coconut
Yielding to the allure of Caribbean coastal cuisine, Pasteles with Shrimp and Coconut offer a sublime fusion of tender seafood and tropical sweetness. This elegant dish, wrapped in banana leaves, presents a harmonious blend of savory shrimp and creamy coconut milk, creating a sophisticated yet comforting meal perfect for festive gatherings or intimate dinners. Its aromatic steam and vibrant flavors capture the essence of island hospitality in every bite.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 40 minutes
Ingredients
– Banana leaves – 4 large pieces
– Shrimp – 1 lb, peeled and deveined
– Coconut milk – 1 cup
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Preheat the oven to 375°F and lightly grease a baking dish with olive oil.
2. Rinse the banana leaves under warm water to soften them, then pat dry with paper towels.
3. In a medium bowl, combine the shrimp, coconut milk, minced garlic, salt, and black pepper, mixing gently to coat evenly.
4. Place a portion of the shrimp mixture in the center of each banana leaf, folding the leaves tightly to form secure packets.
5. Arrange the packets seam-side down in the prepared baking dish, ensuring they are not touching.
6. Bake in the preheated oven for 35–40 minutes, or until the banana leaves are slightly charred and the shrimp is opaque and firm to the touch.
7. Remove from the oven and let the packets rest for 5 minutes before carefully unwrapping to serve hot.
8. For a golden finish, brush the packets with olive oil before baking to enhance browning.
9. Check doneness by inserting a fork into a packet; the shrimp should flake easily without resistance.
10. Store any leftovers in an airtight container in the refrigerator for up to two days, reheating gently to preserve texture.
Wrapped in its aromatic banana leaf, this dish delights with a tender, juicy shrimp interior enveloped in a rich, creamy coconut sauce that melds savory and sweet notes. The subtle char from the leaves imparts a smoky depth, making it ideal for serving alongside a crisp green salad or over a bed of jasmine rice to soak up the luxurious juices.
Pasteles de Guineo
Tender, savory parcels of comfort, Pasteles de Guineo are a cherished Puerto Rican delicacy that transforms humble green bananas into a festive, tamale-like treat. Wrapped in banana leaves and steamed to perfection, these bundles offer a satisfyingly dense texture and rich flavor that make them a beloved staple during holiday celebrations and family gatherings. Their unique preparation and aromatic filling create a memorable culinary experience that honors tradition while delighting modern palates.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– Green bananas – 8
– Pork shoulder – 1 lb
– Achiote oil – ¼ cup
– Salt – 1 tsp
– Banana leaves – 12 pieces (8×8 inches)
– Butcher’s twine – as needed
Instructions
1. Peel the green bananas and grate them into a large bowl using the fine side of a box grater, working quickly to prevent browning.
2. Cut the pork shoulder into ½-inch cubes and season evenly with 1 tsp of salt.
3. Heat the achiote oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the seasoned pork to the skillet and cook, stirring occasionally, until browned on all sides, 8–10 minutes.
5. Remove the skillet from heat and let the pork cool for 5 minutes to avoid steaming the banana mixture.
6. Combine the grated bananas and cooked pork in the bowl, mixing thoroughly with your hands until well incorporated.
7. Briefly pass each banana leaf over a gas flame or warm in a dry skillet for 10 seconds per side to make them pliable.
8. Place ½ cup of the banana-pork mixture in the center of a banana leaf and fold into a tight rectangular parcel, about 4×2 inches.
9. Secure each parcel with butcher’s twine, tying it firmly to prevent unfolding during steaming.
10. Arrange the parcels in a steamer basket, ensuring they do not touch, and steam over boiling water for 90 minutes, checking water levels halfway to avoid burning.
11. Remove the parcels from the steamer and let them rest for 10 minutes before unwrapping to allow the flavors to settle.
12. Carefully cut the twine and open the banana leaves to serve the pasteles hot.
The pasteles emerge with a firm, cohesive texture that holds together beautifully, offering a subtle sweetness from the bananas balanced by the savory, spiced pork. Serve them alongside arroz con gandules for a complete meal, or enjoy as a handheld snack—their banana leaf wrapping imparts an earthy aroma that enhances every bite.
Pasteles with Chorizo and Potatoes
Fusing the comforting warmth of a classic potato dish with the bold, smoky notes of Spanish chorizo, these pasteles offer a sophisticated twist on traditional flavors. Wrapped in delicate pastry, each bite reveals a harmonious blend of savory sausage and tender potatoes, making it an ideal centerpiece for festive gatherings or cozy winter evenings. This elegant yet approachable recipe transforms simple ingredients into a dish that feels both celebratory and deeply satisfying.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ¾ cup
– Ice water – ¼ cup
– Salt – 1 tsp
– Potatoes – 1 lb
– Spanish chorizo – 8 oz
– Olive oil – 2 tbsp
– Egg – 1
Instructions
1. Peel the potatoes and cut them into ½-inch cubes.
2. Place the potato cubes in a pot, cover with cold water, add ½ teaspoon of salt, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the potatoes for 10–12 minutes, until fork-tender but not mushy.
4. Drain the potatoes thoroughly in a colander and let them cool completely to prevent a soggy crust.
5. Dice the Spanish chorizo into ¼-inch pieces.
6. Heat 2 tablespoons of olive oil in a skillet over medium heat.
7. Add the diced chorizo to the skillet and cook for 5–7 minutes, stirring occasionally, until lightly browned and fragrant.
8. Transfer the cooked chorizo to a bowl, leaving any excess oil in the skillet.
9. In a large mixing bowl, combine 2 cups of all-purpose flour and the remaining ½ teaspoon of salt.
10. Cut ¾ cup of cold, unsalted butter into small cubes and add it to the flour mixture.
11. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
12. Gradually add ¼ cup of ice water, mixing with a fork until the dough just comes together.
13. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to ensure flaky layers.
14. Preheat your oven to 375°F and line a baking sheet with parchment paper.
15. On a lightly floured surface, roll out the chilled dough to a ⅛-inch thickness.
16. Cut the dough into 6 equal circles, each about 6 inches in diameter.
17. In a bowl, gently mix the cooled potatoes and cooked chorizo.
18. Divide the potato-chorizo mixture evenly among the dough circles, placing it in the center of each.
19. Fold the dough over the filling to form half-moon shapes, pressing the edges firmly to seal.
20. Crimp the edges with a fork to create a decorative finish and prevent leaks during baking.
21. Beat 1 egg with 1 tablespoon of water to make an egg wash.
22. Brush the egg wash over the pasteles for a golden, glossy crust.
23. Place the pasteles on the prepared baking sheet and bake at 375°F for 25–30 minutes, until golden brown and crisp.
24. Let the pasteles cool on a wire rack for 5 minutes before serving to allow the filling to set.
The pasteles emerge from the oven with a flaky, buttery crust that shatters delicately with each bite, giving way to a hearty filling where the creamy potatoes meld seamlessly with the spicy, smoky chorizo. For an elegant presentation, serve them warm alongside a crisp arugula salad dressed lightly in lemon vinaigrette, or pair with a robust red wine to complement the rich flavors. This dish balances rustic comfort with refined elegance, making it a versatile addition to any table.
Pasteles de Camote
Luminous and rich, Pasteles de Camote offer a delightful twist on traditional sweet potato treats, blending earthy sweetness with a tender, cake-like texture that feels both comforting and celebratory. These golden morsels, often enjoyed during festive seasons, bring warmth to any table with their aromatic spices and soft crumb, making them a versatile dessert or snack for gatherings large and small.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Sweet potatoes – 2 cups, mashed
– Flour – 1½ cups
– Sugar – ¾ cup
– Butter – ½ cup, melted
– Eggs – 2
– Baking powder – 2 tsp
– Cinnamon – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat the oven to 350°F and grease a 9-inch baking pan with butter or cooking spray.
2. In a large mixing bowl, combine the mashed sweet potatoes, melted butter, and sugar, stirring until smooth and well-incorporated.
3. Add the eggs one at a time, beating thoroughly after each addition to ensure a uniform batter without lumps.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
5. Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter, which can lead to a dense texture.
6. Pour the batter into the prepared pan, using a spatula to spread it evenly and tap the pan gently on the counter to remove any air bubbles.
7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden brown.
8. Allow the pasteles to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, which helps them set properly for easier slicing.
9. Once cooled, cut into squares and serve warm or at room temperature.
Moist and fragrant, these pasteles boast a soft, cake-like interior with subtle hints of cinnamon that complement the natural sweetness of the sweet potatoes. For a creative twist, drizzle them with a simple glaze made from powdered sugar and milk, or pair with a dollop of whipped cream for an extra indulgent treat that highlights their rustic charm.
Pasteles with Spinach and Ricotta
Kindly imagine a dish that marries the rustic charm of Italian cuisine with the comforting warmth of a homemade meal—Pasteles with Spinach and Ricotta offer just that. These delicate parcels, filled with creamy ricotta and vibrant spinach, are a celebration of simple, fresh ingredients transformed into an elegant centerpiece. Perfect for a festive gathering or a cozy dinner, they promise to delight both the palate and the eye with their golden-brown crust and luscious interior.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Salt – 1 tsp
– Unsalted butter – ½ cup
– Cold water – ¼ cup
– Spinach – 10 oz
– Ricotta cheese – 1 cup
– Egg – 1
– Olive oil – 2 tbsp
Instructions
1. In a large bowl, combine the all-purpose flour and salt.
2. Cut the unsalted butter into small cubes and add it to the flour mixture, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together; avoid overworking it to ensure a flaky crust.
4. Wrap the dough in plastic wrap and refrigerate it for 20 minutes to allow it to rest and firm up.
5. While the dough chills, wash the spinach thoroughly and pat it dry with paper towels to remove excess moisture, which prevents a soggy filling.
6. Heat 1 tbsp of olive oil in a skillet over medium heat, add the spinach, and cook for 3-4 minutes until wilted, then transfer it to a colander to cool and squeeze out any remaining liquid.
7. In a medium bowl, combine the ricotta cheese, egg, and cooled spinach, mixing gently until well incorporated.
8. Preheat your oven to 375°F and line a baking sheet with parchment paper.
9. On a lightly floured surface, roll out the chilled dough to a ¼-inch thickness, then use a round cutter to create 12 circles, each about 4 inches in diameter.
10. Place a heaping tablespoon of the spinach-ricotta mixture in the center of each dough circle.
11. Fold the dough over the filling to form half-moons, pressing the edges firmly with a fork to seal them, which helps prevent leaks during baking.
12. Brush the pasteles with the remaining 1 tbsp of olive oil and arrange them on the prepared baking sheet.
13. Bake in the preheated oven for 20-25 minutes, or until the crust turns golden brown and crisp.
14. Remove from the oven and let the pasteles cool on a wire rack for 5 minutes before serving to allow the filling to set. Delightfully crisp on the outside with a creamy, savory interior, these pasteles offer a satisfying contrast in textures. Their rich flavor, enhanced by the subtle earthiness of spinach and the mild tang of ricotta, pairs beautifully with a light salad or a drizzle of balsamic glaze for an extra touch of elegance.
Pasteles de Arroz
Glistening with golden hues and emanating a comforting aroma, Pasteles de Arroz are a cherished Latin American delicacy that transforms humble rice into elegant, savory parcels. These steamed bundles, often enjoyed during festive gatherings, offer a delightful contrast of tender, seasoned filling encased in a soft, pillowy wrapper, making them a perfect centerpiece for any celebratory table.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– Rice flour – 2 cups
– Water – 1 cup
– Salt – 1 tsp
– Vegetable oil – 2 tbsp
– Onion – 1, finely chopped
– Garlic – 2 cloves, minced
– Ground beef – 1 lb
– Tomato sauce – ½ cup
– Cilantro – ¼ cup, chopped
– Banana leaves – 12 pieces, cut into 8×8 inch squares
Instructions
1. In a medium bowl, combine 2 cups of rice flour, 1 cup of water, and 1 tsp of salt to form a smooth dough, kneading for 3 minutes until pliable; cover with a damp cloth and set aside.
2. Heat 2 tbsp of vegetable oil in a large skillet over medium heat for 1 minute, then add 1 finely chopped onion and 2 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
3. Add 1 lb of ground beef to the skillet, breaking it apart with a spoon, and cook for 8-10 minutes until browned and no pink remains, stirring occasionally.
4. Stir in ½ cup of tomato sauce and ¼ cup of chopped cilantro, simmering the mixture for 5 minutes over low heat until well combined and slightly thickened, then remove from heat and let cool for 10 minutes.
5. Divide the dough into 12 equal portions, rolling each into a ball, then flatten into a 5-inch circle on a lightly floured surface.
6. Place 2 tbsp of the cooled beef filling in the center of each dough circle, folding the edges over to enclose it completely and forming a tight, oval-shaped parcel.
7. Wrap each parcel securely in a pre-washed 8×8 inch banana leaf, tying with kitchen twine to hold its shape, ensuring no filling leaks out.
8. Arrange the wrapped pasteles in a steamer basket over boiling water, cover, and steam for 45 minutes over medium-high heat until the dough is firm and cooked through.
9. Carefully remove the pasteles from the steamer using tongs, let them rest for 5 minutes to set, then unwrap and serve warm.
Vibrant and satisfying, these Pasteles de Arroz boast a tender, slightly chewy texture from the rice flour dough that perfectly complements the savory, herb-infused beef filling. For a creative twist, serve them alongside a zesty avocado salsa or a dollop of sour cream to enhance their rich flavors, making each bite a celebration of tradition and taste.
Pasteles with Turkey and Cranberry
Yielded from a festive fusion of Caribbean and American traditions, these Pasteles with Turkey and Cranberry offer a celebratory twist on a beloved dish. The tender masa dough encases a savory-sweet filling, creating a harmonious bite that’s both comforting and elegant for holiday gatherings.
Serving: 6 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– Green banana – 2 cups, grated
– Plantain – 1 cup, grated
– Achiote oil – 2 tbsp
– Salt – 1 tsp
– Ground turkey – 1 lb
– Onion – ½ cup, diced
– Garlic – 2 cloves, minced
– Dried cranberries – ½ cup
– Chicken broth – 1 cup
– Banana leaves – 6 pieces, cut into 8-inch squares
– Kitchen twine – as needed
Instructions
1. Combine grated green banana and plantain in a large bowl, mixing thoroughly until a sticky dough forms.
2. Knead achiote oil and salt into the dough for 3 minutes until evenly colored and pliable; cover and set aside.
3. Heat a skillet over medium-high heat and brown the ground turkey for 5–7 minutes, breaking it into small crumbles.
4. Add diced onion and minced garlic to the skillet, sautéing for 4 minutes until softened and fragrant.
5. Stir in dried cranberries and chicken broth, simmering uncovered for 10 minutes until the liquid reduces by half.
6. Lay a banana leaf square flat, spoon ⅓ cup of the dough into the center, and flatten it into a 5-inch circle.
7. Top the dough with ¼ cup of the turkey-cranberry filling, spreading it evenly but leaving a ½-inch border.
8. Fold the banana leaf over the filling to form a tight packet, then secure it with kitchen twine, repeating for all pasteles.
9. Place the packets in a large pot, add enough water to cover them, and bring to a boil over high heat.
10. Reduce heat to medium-low, cover the pot, and simmer for 60 minutes until the pasteles are firm and cooked through.
11. Carefully remove the pasteles from the water, let them cool for 5 minutes, then unwrap and serve warm.
Firm yet yielding, the masa dough contrasts beautifully with the juicy turkey and tart cranberries, offering a burst of flavor in every bite. For a festive presentation, arrange them on a platter with extra cranberry sauce for dipping, or pair with a light salad to balance the richness.
Pasteles de Calabaza
Perfectly capturing the warmth of the holiday season, Pasteles de Calabaza are a cherished Latin American treat where sweet, spiced pumpkin filling is enveloped in a tender, golden dough. These hand-held pastries offer a delightful contrast of textures and flavors, making them an irresistible addition to any festive gathering or cozy afternoon. Their inviting aroma and beautiful presentation promise a truly special baking experience.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Unsalted butter – ½ cup
– Granulated sugar – ¼ cup
– Salt – ½ tsp
– Ice water – ¼ cup
– Pumpkin puree – 1 cup
– Brown sugar – ⅓ cup
– Ground cinnamon – 1 tsp
– Ground nutmeg – ¼ tsp
– Egg – 1
Instructions
1. In a large bowl, combine the all-purpose flour and salt.
2. Cut the unsalted butter into small cubes and add them to the flour mixture.
3. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. (Tip: Keep the butter cold to ensure a flaky crust.)
4. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together.
5. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. While the dough chills, prepare the filling by combining the pumpkin puree, brown sugar, granulated sugar, ground cinnamon, and ground nutmeg in a medium bowl. Mix until smooth.
7. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
8. On a lightly floured surface, roll out the chilled dough to a ⅛-inch thickness.
9. Using a round cutter (about 3-4 inches in diameter), cut out circles from the dough.
10. Place a heaping tablespoon of the pumpkin filling in the center of each dough circle.
11. Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal. (Tip: Use a fork to crimp the edges for a decorative and secure seal.)
12. Arrange the pastries on the prepared baking sheet, leaving about 1 inch of space between each.
13. In a small bowl, beat the egg with one tablespoon of water to create an egg wash.
14. Lightly brush the top of each pastry with the egg wash. (Tip: The egg wash will give the pastries a beautiful, golden-brown finish.)
15. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and flaky.
16. Transfer the pastries to a wire rack to cool for at least 10 minutes before serving.
These pastries boast a wonderfully flaky, buttery crust that gives way to a warmly spiced, velvety pumpkin center. The subtle sweetness and aromatic spices create a perfectly balanced flavor profile. For an elegant presentation, dust them with powdered sugar just before serving, or accompany with a dollop of lightly sweetened whipped cream.
Pasteles with Mushroom and Truffle
Fusing the earthy richness of mushrooms with the luxurious aroma of truffle, this elevated take on pasteles transforms a beloved comfort dish into a sophisticated culinary centerpiece. Wrapped in a delicate masa dough, the savory filling offers a deeply satisfying umami experience that is both rustic and refined, perfect for a celebratory winter gathering.
Serving: 6 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– Banana leaves – 6 large pieces
– Masa harina – 2 cups
– Chicken broth – 1 ½ cups, warmed to 120°F
– Salt – 1 tsp
– Cremini mushrooms – 1 lb
– Black truffle oil – 2 tbsp
– Garlic – 3 cloves
– Olive oil – 2 tbsp
Instructions
1. Cut six 10-inch squares from the banana leaves and briefly pass each over a gas flame for 5 seconds to make them pliable.
2. Combine the masa harina and salt in a large bowl, then gradually pour in the warm chicken broth while stirring with a wooden spoon until a soft, cohesive dough forms. (Tip: The broth must be warm to properly hydrate the masa without making it gummy.)
3. Finely chop the cremini mushrooms and mince the garlic cloves.
4. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes, then add the minced garlic and sauté for 1 minute until fragrant.
5. Add the chopped mushrooms to the skillet and cook, stirring occasionally, for 10–12 minutes until all liquid has evaporated and the mushrooms are golden brown.
6. Remove the skillet from heat and stir in the black truffle oil until the mushrooms are evenly coated. (Tip: Adding truffle oil off the heat preserves its delicate aroma.)
7. Divide the masa dough into six equal portions and flatten each into a 6-inch circle on the center of a prepared banana leaf square.
8. Spoon an equal portion of the mushroom mixture onto the center of each masa circle.
9. Fold the banana leaf over the filling to form a rectangular packet, then tie each securely with kitchen twine. (Tip: Ensure the packets are tightly sealed to prevent the dough from drying out during steaming.)
10. Arrange the packets in a single layer in a steamer basket set over 1 inch of boiling water, cover, and steam for 45 minutes.
11. Carefully remove the packets from the steamer, let them rest for 5 minutes, then unwrap and serve immediately.
Captivating in its simplicity, each pastel offers a delightful contrast between the tender, steamed masa exterior and the intensely savory, aromatic mushroom filling. The truffle oil lends a luxurious depth that makes this dish feel special, while the banana leaf imparts a subtle herbal note. For an elegant presentation, serve them unwrapped on a platter garnished with fresh thyme, or pair with a crisp green salad to balance the richness.
Pasteles de Maiz
Revered in Latin American kitchens, Pasteles de Maiz are delicate corn cakes that transform humble ingredients into golden, savory morsels, perfect for a festive brunch or a comforting side dish. Their crisp exterior gives way to a tender, slightly sweet interior, making them a versatile canvas for both traditional and contemporary toppings. This streamlined recipe captures their essence with minimal effort, yielding a batch that’s as satisfying to make as it is to share.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Cornmeal – 1 cup
– All-purpose flour – ½ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Egg – 1 large
– Milk – ¾ cup
– Vegetable oil – 2 tbsp
– Butter – 2 tbsp
Instructions
1. In a medium bowl, whisk together 1 cup cornmeal, ½ cup all-purpose flour, 1 tsp baking powder, and ½ tsp salt until fully combined.
2. In a separate bowl, lightly beat 1 large egg, then stir in ¾ cup milk and 2 tbsp vegetable oil until smooth.
3. Pour the wet ingredients into the dry ingredients and mix gently until just incorporated, being careful not to overmix to ensure tender cakes.
4. Heat a large nonstick skillet or griddle over medium heat and melt 2 tbsp butter, swirling to coat the surface evenly.
5. For each cake, drop 2 tablespoons of batter onto the hot skillet, spacing them about 2 inches apart to allow for spreading.
6. Cook the cakes for 3–4 minutes, or until bubbles form on the surface and the edges look set and golden brown.
7. Flip each cake carefully with a spatula and cook for an additional 2–3 minutes until the second side is golden brown and cooked through.
8. Transfer the cooked cakes to a wire rack to cool slightly, repeating with the remaining batter and adding more butter to the skillet as needed to prevent sticking.
Zesty and warm, these pasteles boast a delightful contrast between their crisp, buttery crust and soft, corn-infused center. Serve them immediately with a drizzle of honey for a sweet touch or top with avocado and a sprinkle of cotija cheese for a savory twist, letting their rustic charm shine at any gathering.
Summary
Journey through these 18 authentic pasteles recipes and discover the rich flavors of this beloved dish! We hope you’re inspired to try making them at home. Don’t forget to leave a comment telling us which recipe is your favorite, and share this roundup on Pinterest so other home cooks can enjoy it too. Happy cooking!
