{"id":9465,"date":"2024-11-23T11:39:38","date_gmt":"2024-11-23T16:39:38","guid":{"rendered":"https:\/\/www.diningtraveler.com\/?p=9465"},"modified":"2024-12-06T10:55:51","modified_gmt":"2024-12-06T15:55:51","slug":"puerto-rican-pasteles-de-masa-recipe","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2024\/11\/puerto-rican-pasteles-de-masa-recipe.html","title":{"rendered":"Puerto Rican Pasteles de Masa: A Step-by-Step Guide"},"content":{"rendered":"\n<p><em>This pasteles de masa recipe and blog is brought to you by the <a href=\"https:\/\/nmprac.org\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">National Museum of Puerto Rican Arts and Culture,<\/a> providing Puerto Rican cultural programming not only at their Chicago museum but also throughout the United States with partnerships and virtual programming. <\/em><\/p>\n\n\n\n<p>Making Puerto Rican pasteles de masa is more than just cooking; it taps into family traditions, especially now that we live in Belgium. The aroma of stewed pork, garlic, and adobo filling the house makes the house feel so cozy, even if I&#8217;m a thousand miles away from home. As I shared in my video, &#8220;When you open them, it is like heaven; all those scents take me back to my childhood in Puerto Rico.&#8221; In this blog post, I&#8217;ll guide you through my process of making pasteles, sharing tips and stories along the way.<\/p>\n\n\n\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"youtube-embed\" data-video_id=\"kq-YSBDkStk\"><iframe loading=\"lazy\" title=\"How to Make Authentic Puerto Rican Pasteles de Masa\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/kq-YSBDkStk?start=14&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-why-are-pasteles-de-masa-a-holiday-must-have-in-my-family\">Why Are Pasteles de Masa a Holiday Must-Have in My Family<\/h2>\n\n\n\n<p>&#8220;A comer pasteles, a comer lech\u00f3n,&#8221; La Fiesta del Pilito by El Gran Combo, is the song that pops into my head as the holiday season approaches and I start to plan my menus. Puerto Rican pasteles de masa, similar to tamales, are made with a root vegetable dough (masa) filled with savory stewed pork and wrapped in fragrant banana leaves. They&#8217;re a holiday staple in Puerto Rico, and they hold a special significance in my family. I remember my aunts and mom making them; it always felt like such a special occasion. I fondly look back at my first time helping out as a little girl, carefully tying the pasteles and seeking my T\u00eda Lucy&#8217;s approval.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><a href=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-1.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"696\" height=\"464\" data-attachment-id=\"9460\" data-permalink=\"https:\/\/diningtraveler.com\/pasteles-de-masa-1\" data-orig-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-1.jpg?fit=800%2C533&amp;ssl=1\" data-orig-size=\"800,533\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NIKON Z 7_2&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1729431373&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;24&quot;,&quot;iso&quot;:&quot;1250&quot;,&quot;shutter_speed&quot;:&quot;0.025&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Pasteles de Masa-1\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;The ingredients for our masa&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-1.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-1.jpg?fit=696%2C464&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-1.jpg?resize=696%2C464&#038;ssl=1\" alt=\"Pasteles de Masa Ingredients\" class=\"wp-image-9460\" srcset=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-1.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-1.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-1.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-1.jpg?resize=696%2C464&amp;ssl=1 696w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-1.jpg?resize=630%2C420&amp;ssl=1 630w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/><\/a><figcaption class=\"wp-element-caption\">The ingredients for our masa<\/figcaption><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"h-the-ingredients-my-essential-picks-for-authentic-flavors\">The Ingredients: My Essential Picks for Authentic Flavors<\/h2>\n\n\n\n<p>I always emphasize the importance of using fresh, high-quality ingredients to capture the true essence of pasteles de masa. For those like me who live in areas where there are not many Puerto Ricans, look for Southeast Asian, African, and other Caribbean supermarkets to source your ingredients. Here&#8217;s what I typically use:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-for-the-stewed-pork-filling\"><strong>For the Stewed Pork Filling:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pork shoulder (bone-in): A bone-in pork shoulder gives the stew the best flavor for your pasteles de masa. We need to get creative in Brussels because they don&#8217;t sell whole pork shoulders like in Puerto Rico. I went to the butcher and got pork shoulder thickly sliced, and it was easier to cook than an entire pernil.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.diningtraveler.com\/2022\/02\/how-to-make-sofrito-puerto-rican-style-at-home.html\">Sofrito<\/a>: No Puerto Rican kitchen is complete without sofrito! It&#8217;s a blend of herbs and vegetables that forms the base of many dishes, and it&#8217;s essential for adding depth to the stewed pork.<\/li>\n\n\n\n<li>Olives (with pimientos): I like to use olives that already have the pimientos inside for extra flavor.<\/li>\n\n\n\n<li>Adobo &amp; <a href=\"https:\/\/amzn.to\/3V8HKae\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Saz\u00f3n<\/a> seasoning: These are my go-to seasoning for almost everything! It adds a savory depth that&#8217;s hard to beat.<\/li>\n\n\n\n<li>Tomato sauce: A good quality tomato sauce adds richness and body to the stew.<\/li>\n\n\n\n<li>Olive oil: I use olive oil to saut\u00e9 the sofrito and add richness to the filling.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-for-the-masa\"><strong>For the Masa:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Green bananas: These are the stars of the show when it comes to the masa. They give it that unique starchy texture and slightly sweet flavor. These I find at an African supermarket.<\/li>\n\n\n\n<li>Root vegetables: I like to use a combination of yautia, calabaza (tropical pumpkin), potatoes, and plantains to add different dimensions of flavor and texture to the masa.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-for-assembling-the-pasteles\"><strong>For Assembling the Pasteles:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Banana leaves: They are key to giving the pasteles de masa their distinct aroma and flavor.<\/li>\n\n\n\n<li><a href=\"https:\/\/amzn.to\/3AXQlpg\">Parchment paper<\/a>: This helps prevent the pasteles from sticking and keeps them nice and moist.<\/li>\n\n\n\n<li>Kitchen string: Essential for tying those little bundles securely.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><a href=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-3.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"696\" height=\"464\" data-attachment-id=\"9462\" data-permalink=\"https:\/\/diningtraveler.com\/pasteles-de-masa-3\" data-orig-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-3.jpg?fit=800%2C533&amp;ssl=1\" data-orig-size=\"800,533\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;1.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NIKON Z 7_2&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1729513934&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;50&quot;,&quot;iso&quot;:&quot;1000&quot;,&quot;shutter_speed&quot;:&quot;0.025&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Pasteles de Masa-3\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-3.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-3.jpg?fit=696%2C464&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-3.jpg?resize=696%2C464&#038;ssl=1\" alt=\"Pastel de masa recipe \" class=\"wp-image-9462\" srcset=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-3.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-3.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-3.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-3.jpg?resize=696%2C464&amp;ssl=1 696w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-3.jpg?resize=630%2C420&amp;ssl=1 630w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/><\/a><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\" id=\"h-my-tried-and-true-tips-for-pastel-success\"><strong>My Tried-and-True Tips for Pastel Success:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Softening the pernil before cooking:<\/strong> I always simmer the pork shoulder for about 45 minutes to soften it before I cube it and stew it with the other ingredients. This ensures that the pork is super tender in the final dish.<\/li>\n\n\n\n<li><strong>Skimming impurities:<\/strong> Remember to skim off any impurities that rise to the top of the broth while the pork is simmering.<\/li>\n\n\n\n<li><strong>Making the masa:<\/strong> A food processor is your best friend when it comes to grating the vegetables for the masa. And here&#8217;s a tip I learned from my sister-in-law, Sylvia, who makes the best pasteles I&#8217;ve ever tasted: soak the green bananas in warm water before peeling them \u2013 it makes the job so much easier!<\/li>\n\n\n\n<li><strong>Prepping the banana leaves:<\/strong> I usually pass them over a gas flame to clean and sterilize them. You can try the little workaround I demonstrated in the video if you have an induction range or electric stove.<\/li>\n\n\n\n<li><strong>Assembling the pasteles de masa:<\/strong> Folding and tying the pasteles can take a bit of practice, but don&#8217;t worry, you&#8217;ll get the hang of it! I like using parchment paper and banana leaves to ensure everything stays nice and secure.<\/li>\n\n\n\n<li><strong>Freezing for later:<\/strong> One of my favorite things about pasteles is that you can make a big batch and freeze them later. This is especially helpful during the busy holiday season. Just make sure to freeze them before you cook them.<\/li>\n<\/ul>\n\n\n\n<p>Do you prefer pasteles de yuca? We got you! Here&#8217;s our<a href=\"https:\/\/www.diningtraveler.com\/2022\/01\/recipe-pasteles-de-yuca.html\" target=\"_blank\" rel=\"noreferrer noopener\"> pastel de yuca<\/a> recipe. <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><a href=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2024\/11\/17-assemble-pasteles-3-e1732379620476.png?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"696\" height=\"392\" data-attachment-id=\"9464\" data-permalink=\"https:\/\/diningtraveler.com\/17-assemble-pasteles-3\" data-orig-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/17-assemble-pasteles-3-e1732379620476.png?fit=800%2C450&amp;ssl=1\" data-orig-size=\"800,450\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"17 assemble pasteles 3\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/17-assemble-pasteles-3-e1732379620476.png?fit=300%2C169&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/17-assemble-pasteles-3-e1732379620476.png?fit=696%2C392&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2024\/11\/17-assemble-pasteles-3-e1732379620476.png?resize=696%2C392&#038;ssl=1\" alt=\"Making Puerto Rican pasteles de masa\" class=\"wp-image-9464\"\/><\/a><\/figure><\/div>\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n\t<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/diningtraveler.com\/2024\/11\/puerto-rican-pasteles-de-masa-recipe.html\/print\/9467\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-9467-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-9467\" data-tr-id=\"9467\" class=\"tasty-recipes tasty-recipes-9467 tasty-recipes-display tasty-recipes-has-image\">\n<style>\n.tasty-recipe-responsive-iframe-container-15a66bef { position: relative; overflow: 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2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\t<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"696\" height=\"464\" src=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-4.jpg?fit=696%2C464&amp;ssl=1\" class=\"attachment-medium_large size-medium_large\" alt=\"Puerto Rican pasteles de masa recipe\" data-pin-nopin=\"true\" data-attachment-id=\"9463\" data-permalink=\"https:\/\/diningtraveler.com\/pasteles-de-masa-4\" data-orig-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-4.jpg?fit=800%2C533&amp;ssl=1\" data-orig-size=\"800,533\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.5&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NIKON Z 7_2&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1730824709&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;50&quot;,&quot;iso&quot;:&quot;2500&quot;,&quot;shutter_speed&quot;:&quot;0.008&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Pasteles de Masa-4\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-4.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2024\/11\/Pasteles-de-Masa-4.jpg?fit=696%2C464&amp;ssl=1\" \/>\t<\/div>\n\n<header class=\"tasty-recipes-entry-header\">\n\t<h2 class=\"tasty-recipes-title\" style=\"color: #DF1D1D !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Puerto Rican Pasteles de Masa: A Step-by-Step Guide<\/h2>\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t\t\t\t<p><span data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\"><\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/diningtraveler.com\/2024\/11\/puerto-rican-pasteles-de-masa-recipe.html\/print\/9467\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t<div class=\"tasty-recipes-description\">\n\t\t<div class=\"tasty-recipes-description-body\">\n\t\t\t<p>Pasteles de Masa are a traditional Puerto Rican dish made from masa (dough) of green bananas and other root vegetables. They are filled with savory stewed pork and wrapped in banana leaves.<\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">6 hours<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-cutlery\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"24\">24<\/span> Pasteles <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p data-sourcepos=\"21:1-21:17\"><strong>For the Masa:<\/strong><\/p>\n<ul data-sourcepos=\"23:1-34:0\">\n<li data-sourcepos=\"23:1-23:21\"><span data-amount=\"2\">2<\/span> lbs green bananas<\/li>\n<li data-sourcepos=\"24:1-24:34\"><span data-amount=\"1\">1<\/span> lb calabaza (tropical pumpkin)<\/li>\n<li data-sourcepos=\"25:1-25:37\"><span data-amount=\"2\">2<\/span> platanos verdes (green plantains)<\/li>\n<li data-sourcepos=\"26:1-26:15\"><span data-amount=\"2\">2<\/span> lbs yautia<\/li>\n<li data-sourcepos=\"27:1-27:16\"><span data-amount=\"1\">1<\/span> large potato<\/li>\n<li data-sourcepos=\"28:1-28:20\"><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> achiote oil<\/li>\n<li data-sourcepos=\"29:1-29:14\"><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> adobo<\/li>\n<li data-sourcepos=\"30:1-30:14\"><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> sazon<\/li>\n<li data-sourcepos=\"31:1-31:12\"><span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> salt<\/li>\n<li data-sourcepos=\"32:1-32:14\"><span data-amount=\"1\" data-unit=\"tsp\">1 tsp<\/span> pepper<\/li>\n<li data-sourcepos=\"33:1-34:0\"><span data-amount=\"1\">1<\/span> package of banana leaves<\/li>\n<\/ul>\n<p data-sourcepos=\"35:1-35:117\"><strong>Pro Tip:<\/strong> Soaking the green bananas in warm water for a few minutes before peeling makes the process much easier!<\/p>\n<p data-sourcepos=\"37:1-37:25\"><strong>For the Meat Filling:<\/strong><\/p>\n<ul data-sourcepos=\"39:1-48:0\">\n<li data-sourcepos=\"39:1-39:53\"><span data-amount=\"4\">4<\/span> lbs Pernil (pork shoulder) or a fatty cut of pork<\/li>\n<li data-sourcepos=\"40:1-40:28\"><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> of annatto seed oil<\/li>\n<li data-sourcepos=\"41:1-41:17\"><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> sofrito<\/li>\n<li data-sourcepos=\"42:1-42:22\"><span data-amount=\"0.33333333333333\" data-unit=\"cup\">1\/3 cup<\/span> tomato sauce<\/li>\n<li data-sourcepos=\"43:1-43:39\"><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> pitted olives, Spanish-style<\/li>\n<li data-sourcepos=\"44:1-44:17\"><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> of Adobo<\/li>\n<li data-sourcepos=\"45:1-45:53\"><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> of saz\u00f3n (double if it doesn\u2019t have MSG)<\/li>\n<li data-sourcepos=\"46:1-46:16\"><span data-amount=\"2\">2<\/span>\u2013<span data-amount=\"3\">3<\/span> Bay Leaves<\/li>\n<li data-sourcepos=\"47:1-48:0\">Salt and Pepper to Taste<\/li>\n<\/ul>\n<!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_67e7b10b04811_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_67e7b10b04811_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tPrevent your screen from going dark\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<p style=\"color: #0e101a;background: transparent;margin-top: 0pt;margin-bottom: 0pt\"><strong style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\">Making Pasteles<\/strong><\/p>\n<p style=\"color: #0e101a;background: transparent;margin-top: 0pt;margin-bottom: 0pt\"><strong style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\">Prepare the stewed pork filling:<\/strong><\/p>\n<ol style=\"color: #0e101a;background: transparent;margin-top: 0pt;margin-bottom: 0pt\">\n<li id=\"instruction-step-1\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Cook the pork in water for around 45 minutes to soften the meat with salt, peppercorns, and bay leaves. <\/span><\/li>\n<li id=\"instruction-step-2\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">After cooking for 45 minutes, skim off any impurities that rise to the top of the water, remove the peppercorns and bay leaves, save the broth, and cut the pork into 1-inch cubes. <\/span><\/li>\n<li id=\"instruction-step-3\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">In a heavy pot, saut\u00e9 sofrito and olives in olive oil for 2-3 until fragrant. Note: some people like to add extras like garbanzo beans or red pepper. Make this recipe your own!<\/span><\/li>\n<li id=\"instruction-step-4\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Add the cubed pork (and the bone), adobo, oregano, salt, pepper, and tomato sauce. Add just enough of the reserved broth to skim the top of the ingredients. <\/span><\/li>\n<li id=\"instruction-step-5\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Let it cook for around two hours until the meat is tender. Note: this step can be made a day ahead.<\/span><\/li>\n<\/ol>\n<p style=\"color: #0e101a;background: transparent;margin-top: 0pt;margin-bottom: 0pt\"><strong style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\">Make the masa<\/strong><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">:<\/span><\/p>\n<ol style=\"color: #0e101a;background: transparent;margin-top: 0pt;margin-bottom: 0pt\">\n<li id=\"instruction-step-6\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Peel green bananas, yautia, pumpkin, potato, and a plantain. Tip: Soak the green bananas in warm water for 10 minutes to make them easier to peel. <\/span><\/li>\n<li id=\"instruction-step-7\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Use a food processor or box grater to grate all the vegetables. I like using the grater attachment first and then running a second run with the blade for a smooth masa. <\/span><\/li>\n<li id=\"instruction-step-8\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Once the masa is ready, add around 1\/2 cup of the broth from the pork stew, adobo, salt, pepper, and achiote oil to the grated vegetables. <\/span><\/li>\n<li id=\"instruction-step-9\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Stir until everything is evenly blended. Tip: place the masa in the fridge for at least 4 hours for better texture, preferably overnight. <\/span><\/li>\n<\/ol>\n<p style=\"color: #0e101a;background: transparent;margin-top: 0pt;margin-bottom: 0pt\"><strong style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\">Prepare the banana leaves<\/strong><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">:<\/span><\/p>\n<ol style=\"color: #0e101a;background: transparent;margin-top: 0pt;margin-bottom: 0pt\">\n<li id=\"instruction-step-10\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Clean the banana leaves on both sides with a wet cloth. <\/span><\/li>\n<li id=\"instruction-step-11\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">If you have a gas stove, pass the leaves over the flames to enhancce the flavor and sterilize them. If you have an electric stove, find an alternative method to sterilize the leaves. I like to use a butane torch.<\/span><\/li>\n<\/ol>\n<p style=\"color: #0e101a;background: transparent;margin-top: 0pt;margin-bottom: 0pt\"><strong style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\">Assemble the pasteles de masa<\/strong><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">:<\/span><\/p>\n<ol style=\"color: #0e101a;background: transparent;margin-top: 0pt;margin-bottom: 0pt\">\n<li id=\"instruction-step-12\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Put a little bit of achiote oil on a banana leaf. <\/span><\/li>\n<li id=\"instruction-step-13\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Add around 1\/2 cup of masa to the banana leaf and spread it out. <\/span><\/li>\n<li id=\"instruction-step-14\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Add a generous amount of the stewed pork to the center of the masa, and<\/span> <span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">use a slotted spoon to remove the liquid. <\/span><\/li>\n<li id=\"instruction-step-15\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Add an olive and a piece of <\/span><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">tocino<\/span><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\"> from the stew for extra flavor. <\/span><\/li>\n<li id=\"instruction-step-16\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Fold the banana leaf and parchment paper together to form a packet. (How-to in video)<\/span><\/li>\n<li id=\"instruction-step-17\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Tie the packet with kitchen string. <\/span><\/li>\n<\/ol>\n<p style=\"color: #0e101a;background: transparent;margin-top: 0pt;margin-bottom: 0pt\"><strong style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\">Cook the pasteles<\/strong><\/p>\n<ol style=\"color: #0e101a;background: transparent;margin-top: 0pt;margin-bottom: 0pt\">\n<li id=\"instruction-step-18\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Freeze the pasteles de masa overnight. <\/span><\/li>\n<li id=\"instruction-step-19\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Boil the <\/span><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">pasteles<\/span><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\"> in a large pot of salted water for around an hour. <\/span><\/li>\n<li id=\"instruction-step-20\" style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt;list-style-type: decimal\"><span style=\"background: transparent;margin-top: 0pt;margin-bottom: 0pt\" data-preserver-spaces=\"true\">Serve hot with <a href=\"https:\/\/www.diningtraveler.com\/2020\/12\/recipe-how-to-make-arroz-con-gandules.html\" target=\"_blank\" rel=\"noopener\">arroz con gandules<\/a> and <a href=\"https:\/\/www.diningtraveler.com\/2020\/11\/recipe-making-pernil-asado-at-home.html\" target=\"_blank\" rel=\"noopener\">pernil<\/a>.\u00a0<\/span><\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipe-video-embed\" id=\"tasty-recipe-video-embed-9467\">\n\t\t\t<div class=\"tasty-recipe-responsive-iframe-container tasty-recipe-responsive-iframe-container-15a66bef\"><iframe class=\"fitvidsignore\"   src=\"https:\/\/www.youtube.com\/embed\/kq-YSBDkStk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen title=\"How to Make Authentic Puerto Rican Pasteles de Masa\"><\/iframe><\/div>\t\t<\/div>\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Jessica van Dop DeJesus<\/span><\/li><li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">3 Hours<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">3 Hours<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Side Dishes<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">Puerto Rican<\/span><\/li><li class=\"diet\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-heart-regular\"><\/use><\/svg>Diet:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-diet\">Gluten Free<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n<\/div>\n\n<footer class=\"tasty-recipes-entry-footer\" data-tasty-recipes-customization=\"primary-color.background\">\n\t<div class=\"tasty-recipes-footer-content\">\n\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-instagram\" aria-hidden=\"true\" data-tasty-recipes-customization=\"footer-icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-instagram\"><\/use><\/svg>\n\t\t\t\t\t\t\t<div class=\"tasty-recipes-footer-copy\">\n\t\t\t<h3 data-tasty-recipes-customization=\"footer-heading-color.color h3-transform.text-transform footer-heading.innerText\">Did you make this recipe?<\/h3>\n\t\t\t<div data-tasty-recipes-customization=\"footer-description-color.color footer-description.innerHTML\"><p>Share a photo and tag us @diningtraveler \u2014 we can&#8217;t wait to see what you&#8217;ve 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