Pasteles en Hoja

Pork Filling (20-24 pasteles):

2 pounds of pork, in <1” cubes

1 tbsp. Adobo
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
3/4 tsp. black pepper
(Sprinkle these dry ingredients over the meat, and mix by hand thoroughly)

In blender:
½ cup olive oil
1/3 cup white vinegar
4 bay leaves
6 cloves garlic
1 medium onion
3 tbsp. dried oregano
2 packets Goya Sazón (cilantro w/ achiote)
1 packet flavored ham Sazón
2 tbsp. of Sofrito
Combine all ingredients to marinade the pork (preferably overnight)

Aceite de Achiote

1 cup of vegetable oil (or Canola) Achiote (Annatto Seeds)

2-3 tbsp. of Achiote (Annatto seeds)
Heat the oil and Achiote over medium heat until oil is colored light red (10-15 minutes).
Store oil in a glass container.

Cooking Pork Filling:

In a large pot add:

Aceite de achiote
Add marinated meat mixture
Add 1 small can of tomato sauce while browning the meat
Add 2 cups of water once meat is browned
Bring to a boil and cook for at least 30 minutes, or until the meat is tender
Add 1-2 tbsp. of capers
Add 1 can of Garbanzo beans drained, and cook mixture for 15 more minutes
Add salt to taste
Remove 1 cup of broth (caldo) for the massa, and store meat in refrigerator until ready.
Yuca Massa (16-18 pasteles):

4 pounds of Yuca (peeled)

2 packets of Goya Seasoning (culantro & achiote)
2 tbsp. Aceite de Achiote
1 cup broth from the pork filling
(1–2 tsp.) salt to taste
2 tbsp. milk (if needed)

Grate the yucca very fine (food processor) and grind until it becomes a smooth paste. Use a few tablespoons of
evaporated milk and caldo from the meat to help the consistency. Refrigerate overnight will help with
consistency.

Guineito Massa (18-20 pasteles):

10 green bananas
2 lb. Yautia blanca (Malanga root)
1 pkt. of Goya Seasoning (culantro & achiote)
1 cup broth (caldo) from the pork filling
1/3 cup of Aceite de Achiote
(1–2 tsp.) salt to taste

Grate the green bananas & yautia very fine (food processor) and grind until it becomes a smooth paste.
Refrigerating overnight will help with consistency.

Wrapping pasteles:

Parchment Paper (or white butcher paper)

Banana leaf (frozen banana leaf works much better than fresh leaves)
Cooking twine, cotton (cut to 50 inch length works perfect to wrap 2 pasteles together)
Aceite de Achiote
Olives & pimientos (optional)

1. Cut parchment paper about 12 in. long (most paper comes in a roll that is 15in. wide). So each piece of
paper will be 12” long x 15” wide.
2. Cut banana leaf app. 7” x 7” squares. Heat leaves briefly (30 seconds per side) to soften
3. Place leaf on paper, and coat leaf with achiote oil
4. Place 3-4 tbsp. of massa on leaf and spread to app. 6” x 6” x ¼” thick
5. Place 2 tbsp. of meat mixture on massa
6. Add olives & pimientos for additional flavor
7. Roll & wrap the pasteles