Similar to the tamale, pasteles are traditional Latin American and Caribbean masa-based pockets wrapped in banana leaves. They can take many forms depending on who is making them-everyone has their own tried and true family recipe.

Quick Info

⏱️ 160 min • 🍽️ 16 servings • ⭐ 68%

Nutrition

388 cal • 18g protein • 49g carbs • 15g fat

Tags

[Central & South American] • [Dinner] • [Lunch] • [Sides] • [Caribbean] • [High-Protein] • [High-Fiber] • [Cuisine]

Ingredients

• 4 small red and green bell peppers, seeded and roughly chopped
• 5 cloves garlic
• ½ medium Spanish onion, chopped
• ¼ bunch fresh cilantro
• 5 small green plantains, peeled and chopped
• ½ pound kabocha squash, peeled, seeded, and cut into 1-inch pieces
• ½ pound yautía blanca (taro) or yucca, peeled and cut into 1-inch pieces
• 2 large ripe plantains, peeled and chopped
• 1 tablespoon whole milk
• 1 tablespoon kosher salt
• 1 tablespoon unsalted butter
• 1 teaspoon achiote (annatto) powder
• 1 cup olive oil
• 1 tablespoon olive oil
• 2 tablespoons minced fresh ginger
• 2 small sweet or hot chiles, seeded and minced
• 1 medium red onion, diced
• 2 teaspoons kosher salt, divided
• 1½ tablespoons ground coriander
• 1½ tablespoons za’atar
• 2½ pounds ground beef
• ½ teaspoon freshly ground black pepper
• 2 cups chicken stock or water
• 16 12-inch square banana leaves, wiped clean and trimmed of the tough strip that was attached to the stem
• Kosher salt, for boiling
• 16 30-inch pieces of kitchen twine
• Offset spatula
• Pastry brush

Instructions Preview

1. Make the bell pepper purée: Add the bell p…
2. Make the masa: Add the green plantains to …
3. Make the annatto oil: In a small saucepan,…

…and 13 more steps

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Recipe by: Gwenaelle Le Cochennec, Jordan Kenna, Tresha Lindo, Jacqueline Tris, Kanchan Koya, Chef JJ • From: Tasty