These Pasteles de Yuca are like little pockets of paradise! The Yuca dough is stuffed with a tasty mix of pork, olives, and sofrito, and then wrapped up tight in banana leaves for a steamy, savory finish.

Quick Info

⏱️ 260 min • 🍽️ 24 servings • ⭐ 82%

Nutrition

266 cal • 9g protein • 29g carbs • 11g fat

Tags

[Central & South American] • [Dairy-Free] • [Gluten-Free] • [Appetizers] • [Dinner] • [Lunch] • [Sides] • [Under 1 Hour]

Ingredients

• 1 cup + 2 ounces olive oil, divided
• 2 pounds boneless pork shoulder, cubed
• 1 cup Spanish olives, halved crosswise
• ½ cup sofrito
• 4-5 tablespoons annatto seasoning, divided
• 2 teaspoons salt, plus more to taste
• 1 beef broth cube
• 1½ cups water
• 4 pounds yuca, peeled
• 1 cup beef broth
• 12-14 ounces banana leaves
• Parchment paper

Instructions Preview

1. Heat ¼ cup (60 ml) of olive oil in a mediu…
2. Grate the yuca on the small holes of a box…
3. Drain and rinse the yuca, then wrap in a t…

…and 6 more steps

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Recipe by: Matthew Johnson • From: Tasty