Julissa Calderon's Dominican Pasteles en Hoja are the perfect addition to any dinner party. The combination of juicy beef, vibrant peppers, and flavorful spices all wrapped up in banana leaves makes for a festive and delicious meal.
Quick Info
⏱️ 145 min • 🍽️ 24 servings • ⭐ 84%
Nutrition
235 cal • 6g protein • 45g carbs • 4g fat
Tags
[Central & South American] • [Dairy-Free] • [Gluten-Free] • [Dinner] • [Under 1 Hour] • [High-Fiber] • [Cuisine] • [Meal]
Ingredients
- ½ cup olive oil
- 2 tablespoons Bijol seasoning
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- 1 cup tomato sauce
- ¼ cup raisins
- 10 unripe plantains, peeled and grated
- 1 pound yuatía or yuca, peeled and grated
- 2 chicken broth cubes, ground
- Sazón Goya seasoning powder, to taste
- Juice of 2 limes
- Milk, as needed
- Bijol seasoning, as needed
- 24 banana leaves, cut into 10 x 12-inch rectangles, heated over the stove until pliable
- Butcher’s twine
- Ketchup
- Hot sauce
Instructions Preview
- Heat the oil in a large skillet over mediu…
- Add the red onion, garlic, beef, salt, pep…
- Add the tomato sauce and raisins. Bring to…
…and 5 more steps
Recipe by: Matthew Johnson • From: Tasty
