Puerto Rican Pasteles – Pork-Stuffed Plantain Masa
Puerto Rican pasteles are a holiday favorite with seasoned pork in a plantain masa, wrapped in banana leaves and cooked for a savory, comforting meal.
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Cooking tools:
- Food processor
- Grater
- Pastry brush
- Butcher's twine
- Banana leaf
- Parchment paper
- Mixing bowl
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 6 plantains (green, peeled and grated)
- 2 bananas (green, peeled and grated)
- 2 lbs yautía (malanga/taro root, peeled and grated)
- 1/2 cup achiote oil (vegetable oil infused with annatto seeds)
- Salt to taste
- 2 lbs pork shoulder (diced)
- 1 tablespoon adobo seasoning
- 2 teaspoons sazón (with annatto)
- 3 cloves garlic (minced)
- 1 small onion (diced)
- 1 bell pepper (diced)
- 1/4 cup chopped cilantro
- 1/4 cup olives with pimentos (sliced)
- 1/4 cup capers
- Salt
- pepper
- Banana leaves or parchment paper (10x10 inch pieces)
- Twine
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