Pasteles With Yuca And Plantains Recipe

Name: Pasteles With Yuca And Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds yuca, peeled and coarsely chopped; 2 pounds green plantains, peeled and coarsely chopped; 2 pounds yautia, peeled and coarsely chopped; 2 cups milk; 1 pound lard; 1 pound achiote seeds; 1 tablespoon olive oil, or to taste; 1 onion, chopped; 1 green bell pepper, chopped; 2 pounds pork shoulder roast, cut into small cubes; 1 pound ham, cut into small cubes; 2 cups garbanzo beans; 2 (8 ounce) cans tomato sauce; 1 (5 ounce) jar pitted Spanish olives; 1 (4 ounce) jar capers; 3 tablespoons orange juice; 4 sprigs cilantro, chopped; 2 tablespoons dried oregano; 1 tablespoon salt; 2 cloves garlic, minced; 24 plantain leaves; kitchen string

Servings: persons

2 pounds yuca, peeled and coarsely chopped
2 pounds green plantains, peeled and coarsely chopped
2 pounds yautia, peeled and coarsely chopped
2 cups milk
1 pound lard
1 pound achiote seeds
1 tablespoon olive oil, or to taste
1 onion, chopped
1 green bell pepper, chopped
2 pounds pork shoulder roast, cut into small cubes
1 pound ham, cut into small cubes
2 cups garbanzo beans
2 (8 ounce) cans tomato sauce
1 (5 ounce) jar pitted Spanish olives
1 (4 ounce) jar capers
3 tablespoons orange juice
4 sprigs cilantro, chopped
2 tablespoons dried oregano
1 tablespoon salt
2 cloves garlic, minced
24 plantain leaves
kitchen string

1
Combine yuca, green plantains, yautia, and milk in a blender; puree into a thick paste the consistency of oatmeal.
2
Combine lard and achiote seeds in a saucepan over medium-low heat; heat until lard is melted, and reddish in color, about 5 minutes. Strain out achiote seeds. Mix half of the lard into the yuca paste.
3
Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
4
Mix 2/3 of the remaining lard into the pork mixture.
5
Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of the yuca paste in the center of each one; top with a scoop of the pork mixture. Fold up the sides of each leaf to enclose the filling and create a rectangular pastel.
6
Stack 2 pasteles and tie them together with kitchen string. Repeat with remaining pasteles.
7
Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.

1049

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 pounds yuca, peeled and coarsely chopped, 2 pounds green plantains, peeled and coarsely chopped, 2 pounds yautia, peeled and coarsely chopped, 2 cups milk, and more.

Yes, Pasteles With Yuca And Plantains falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasteles With Yuca And Plantains

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions