How to Make Pasteles from Scratch

Indulge in a culinary journey that tantalizes the taste buds and transports you to the heart of Latin American and Caribbean flavors. Our mouthwatering recipe for Pernil (Roast Pork) and Pasteles promises an enticing fusion of savory and aromatic delights. Picture succulent pork shoulder, expertly seasoned and roasted to perfection, paired with Pasteles wrapped in banana leaves—a symphony of tradition, taste, and texture. Brace yourself for an experience that goes beyond the plate, weaving together cultural heritage and culinary craftsmanship. Get ready to savor every bite, as the aroma of spices and the richness of the dish invite you to a feast that is as visually stunning as it is undeniably delicious. Welcome to a world where each mouthful is a celebration, a journey into the vibrant tapestry of flavors that define this exceptional recipe.

The recipe reflects a beautiful fusion of culinary traditions from Latin American and Caribbean cultures. Pernil, with its savory and aromatic seasoning, represents a beloved dish in Puerto Rican cuisine, while Pasteles showcase the influence of various regions, including the Dominican Republic and Central America. The combination of flavors and techniques in this recipe highlights the rich diversity and interconnectedness of these culinary traditions.

The use of banana leaves in both the Pernil and Pasteles adds a distinctive and natural element to the dishes. Beyond its practical purpose as a wrapper, the banana leaf imparts a subtle, earthy flavor during the cooking process. This traditional method not only enhances the taste but also emphasizes the sustainable and eco-friendly aspects of using natural materials in cooking. The banana leaf becomes an integral part of the culinary experience, contributing to the authenticity and uniqueness of the recipe.

FAQs

What is the best type of pork to use for pasteles?
Use a pork shoulder (pernil), as it’s flavorful and has the right amount of fat to keep the meat juicy during roasting.
Can I make pasteles without pork?
Yes! You can substitute the pork with chicken, ground beef, or even a vegetarian option like jackfruit or tofu.
What can I use instead of Malanga root?
You can substitute Malanga with taro root or yucca for a similar texture.
Can I prepare the masa without a food processor?
Yes, but it will take longer. You can grate the vegetables by hand using a box grater.
How long can I store uncooked pasteles?
Freeze uncooked pasteles for up to 3 months. Make sure to wrap them tightly to prevent freezer burn.
How do I reheat cooked pasteles?
Reheat cooked pasteles by steaming them for about 20-30 minutes or boiling them briefly.
Can I make the infused oil ahead of time?
Yes, the infused oil can be made up to a week in advance and stored in an airtight container at room temperature.
Where can I find banana leaves?
Banana leaves are typically found in the frozen section of Latino or Asian grocery stores.
Do I need to use banana leaves?
While banana leaves give pasteles their authentic flavor and texture, you can substitute them with parchment paper in a pinch.
Can I bake pasteles instead of boiling them?
Traditionally, pasteles are boiled, but you can try baking them at 350°F for about 45-60 minutes. Make sure they are well-wrapped to retain moisture.
What’s the best way to tie the pasteles?
Use kitchen string and tie two pasteles back-to-back in a bundle for easier handling during cooking.
How do I make the pork skin extra crispy?
Broil the pork shoulder for the last 5 minutes of roasting to achieve that irresistible crispy skin.
Why is the pernil marinated overnight?
Marinating overnight allows the flavors to deeply penetrate the meat, making it more flavorful and tender.
Can I use different seasonings for the masa?
Absolutely! You can customize the masa seasoning to your taste by adding garlic powder, onion powder, or a splash of sofrito.
What should I serve with pasteles?
Pasteles are often served with arroz con gandules (rice and pigeon peas), a side salad, and a drizzle of hot sauce or ketchup.

Make it

How to Make Pasteles from Scratch

Roast Pork (Pernil)

Ingredients:

11 lb pork shoulder
2 full heads of garlic
1 medium-sized onion
2 tbsp Adobo seasoning
1 tbsp oregano (Dominican oregano for enhanced flavor)
1 tbsp kosher salt
1 tsp cumin
1 tsp dry thyme
1 tsp dry rosemary
1 tsp black pepper
1 chicken bouillon cube
1 packet of Sazón
2 tbsp olive oil
Juice of one lemon

Cooking Time:

Prep time: 20 minutes
Marinating time: 4 hours (or overnight)
Cooking time: 5 hours (4 hours covered + 1 hour uncovered)
Resting time: 10-15 minutes

Instructions:

In a small food processor, blend garlic, onion, Adobo seasoning, oregano, salt, cumin, thyme, rosemary, black pepper, chicken bouillon cube, Sazón, olive oil, and lemon juice until smooth.
Pat dry the pork shoulder with paper towels to remove excess moisture. Use a sharp knife to poke holes all around the pork.
Pour the marinade over the pork shoulder, ensuring it penetrates the holes for maximum flavor.
Place the pork shoulder in a roasting pan with a wire rack, fat side up. Secure the skin with toothpicks to keep it from touching the foil. Cover with aluminum foil.
Marinate in the fridge for at least 4 hours or overnight.
Roast at 350°F for 4 hours covered. Then, remove the foil and roast uncovered for an additional hour until the skin is crispy. For extra crispiness, broil for the last 5 minutes.
Let the pork rest for 10-15 minutes before carving.

Nutrition (per serving, approx. 8 oz):

Calories: 450
Protein: 50g
Fat: 25g
Carbohydrates: 2g
Sodium: 700mg

Pasteles

Masa Ingredients:

6 green bananas
1 green plantain
2 lbs Malanga root
2 tsp Adobo seasoning
2 packets Sazón
Black pepper to taste

Infused Oil Ingredients:

1/2 cup vegetable oil
1 tbsp annatto seeds

Cooking Time:

Prep time: 30 minutes
Assembling time: 45 minutes
Cooking time: 1 to 1.5 hours

Instructions:

Peel and cut the green bananas, plantain, and Malanga root into smaller pieces. Soak in cold water until ready to process.
Using a large food processor, blend the vegetables into a smooth masa consistency.
Transfer the masa to a bowl and season with Adobo seasoning, Sazón, and black pepper. Mix well until evenly incorporated.
In a saucepan over medium heat, add vegetable oil and annatto seeds. Sauté until the seeds release their vibrant color. Remove from heat and strain the oil.
Lay out kitchen string and parchment paper. Place a piece of banana leaf on the paper, brush with infused oil, then spread a scoop of masa in the center. Add pork pieces and optional green olives. Fold to close the pastel.
Tie the pastel bundles securely with kitchen string.
Cook the pasteles in boiling salted water for 1 to 1.5 hours.
Serve warm, traditionally with hot sauce and ketchup.

Nutrition (per pastel, approx. 6 oz):

Calories: 280
Protein: 12g
Fat: 12g
Carbohydrates: 32g
Sodium: 600mg

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