El Fogón de Frakie

Pasteles are one of the most famous and beloved traditional dishes in Puerto Rico. While some might mistake them for a dessert because of the dough, they are actually our favorite savory holiday treat! Whether they are pasteles de yuca or pasteles de masa (green banana), everyone has an opinion on how to eat them. Personally, I’m Team Ketchup! In my house, the perfect plate always pairs a pastel with arroz con gandules, roasted pork (pernil), guineitos en escabeche, and coditos (macaroni salad). (Funny fact)Recently, I had three exchange students from Paraguay stay with us. They tried pasteles for the first time—first without ketchup, then with it. The result? All three joined Team Ketchup!   Ingredients:   For the Masa (Dough):  

• 12 green bananas (guineos verdes)
• 1 lb Yautía
• 1 lb Calabaza (West Indian Pumpkin)
• 1 or 2 Potatoes
• Milk or Broth (used to moisten the mixture)
• Achiote Oil (for that signature yellow-orange color and flavor)
• Sazon

  For the filling and flavor:  

• 2 lbs Pork Belly or Pork Shoulder (cut into very small cubes)
• ½ cup Sofrito
• Chopped bell peppers
• Ajíes Dulces (sweet peppers)
• Fresh Cilantro
• Olives and Capers (alcaparrado)
• Salt, Black Pepper, and Adobo (to taste)

For Assembly:

• Banana Leaves
• Parchment Paper
• String (for wrapping)

  Methods:  

• Prepare the Masa: Peel the green bananas, yautía, calabaza, and potatoes. Cut them into small chunks and place them in a blender. Add a splash of milk or broth and your achiote oil. Blend until you have a smooth, consistent masa.
• Prepare the Leaves: Briefly pass the banana leaves over an open flame on the stove. This softens them so they don’t crack when you fold them.
• Assemble: Lay out a piece of parchment paper with a softened banana leaf on top. Lightly brush the leaf with achiote oil.
• Fill and Fold: Spread a large spoonful of masa in the center, then add about 2 teaspoons of your prepared meat filling. Fold the leaf and paper carefully to create a tight rectangular bundle, then tie it securely with a string.
• Cook: To serve immediately, boil the pasteles in a large pot of salted water for about 45 to 60 minutes.
  • 15-20 minutes is usually too short to fully cook the root vegetable masa through.
• Storage: If you aren’t eating them right away, place the uncooked bundles in a ziplock bag and freeze. They will stay fresh for months—perfect for enjoying throughout the entire holiday season!