Puerto Rican Pasteles — Traditional Holiday Recipe
Puerto Rican pasteles are a cherished holiday tradition — parcels of seasoned pork and sofrito-spiced filling wrapped in a masa made from grated green bananas and taro, then steamed in banana leaves. Making pasteles is a labor of love that families share across generations.
What Are Pasteles Made Of?
The masa (dough) is made by grating green bananas, yautía (taro), and plantain with achiote-infused lard or oil, giving it its distinctive yellow-orange color. The filling is a slow-cooked sofrito-seasoned pork with olives, capers, and raisins. Each pastele is wrapped in a banana leaf and tied with string before steaming.
Tips for Making Pasteles at Home
Grate the green bananas as finely as possible for a smooth masa. Keep the grated bananas in water with a squeeze of lemon to prevent browning. Banana leaves should be briefly passed over an open flame to make them pliable. Pasteles freeze exceptionally well — make a large batch and freeze for up to 3 months.
Frequently Asked Questions
What is the difference between pasteles and tamales?
Both are steamed masa parcels with a filling. Pasteles use a masa from grated green bananas rather than corn masa, giving a distinctly different flavor and texture.
Can I freeze pasteles?
Yes! Pasteles freeze extremely well. Steam from frozen by adding an extra 15–20 minutes to the cooking time.
What do you serve with pasteles?
Pasteles are traditionally served with pernil (roast pork), rice and beans, and arroz con gandules during the holidays.