Masa Harina

Pasteles (Steamed Root Vegetables with Pork Filling)

See Recipe Below.

Do you know that you can steam pasteles? Can you imagine making pasteles without wrapping them in parchment paper or aluminum foil and without using the kitchen strings to tie them together in our unique crisscross method?

Watch my YouTube video to learn the many reasons why I prefer to steam my pasteles and how much preparation time is reduced without sacrificing the flavor, texture and ingredients.

Meat Filling:
2 pounds pork boneless stew meat
½ cup water
4 ounces lean ham, diced
1½ teaspoons salt or to taste
⅓ cup annatto oil
3 garlic cloves, peeled and minced
2 tablespoons tomato sauce
3 tablespoons sofrito
4 sprigs fresh cilantro
¾ cup seedless raisins
20 pimiento-stuffed green olives, halved
2 tablespoons capers
1 can (15 ounces) garbanzo beans

10 green bananas
2 pounds yautías
2 green plantains
2 tablespoons salt or to taste
1⅔ cups annatto oil
2 cups warm skim milk

To Wrap Pasteles:
24 plantain or banana leaves, cut into 9 x 14 inches

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9 thoughts on “Pasteles (Steamed Root Vegetables with Pork Filling)

  1. I love how you prepare pasteles. Definitely going to try making them that way from now on. I never did like the aluminum foil method. Always thought the aluminum leeched onto the food in the cooking process.

    1. I understand that when our parents came to the United States they had to substitute some ingredients (aluminum foil for banana leaves) because of the lack of Puerto Rican produce and/or Latin Markets. When I was living in Puerto Rico, the pasteles were only wrapped in banana leaves and tied with kitchen strings. I am trying to introduce the traditional method but with a modern twist. I hope you enjoy your steamed pasteles.

  2. I can make these with vegetables instead of meat. They seem very versatile in that way. Thank you for this recipe.

    1. Absolutely, especially stewed vegetables prepared with our Puerto Rican sauce! In Puerto Rico, they also make the pasteles with chicken for those individuals that don’t consume pork. Thank you for your comments.

    1. Thank you. It takes at least 3 days to do a video so your kind words are very much appreciated.

    1. While living in Puerto Rico, I was taught that we add raisins to the pasteles. If you look at one of the original cookbooks for pasteles in Puerto Rico (Cocina Criolla), they add raisins. In the United States, we don’t add the raisins unless you were raised in Puerto Rico. However, I feel it is important to demonstrate how we cook traditionally our cuisine. You have the option of adding or deleting some of the ingredients to suit your taste. Try it – You might like it!

    2. Yes I know that some people add raisins but I bought some with raisins one time and no one would eat them. So I know to keep them out of any that I make. I have never made them myself but I am going to as soon as I can find the ingredients to make sofrito. I live in Arizona and there is no where to buy Puerto Rican stuff. I bought some seeds and watched your video on growing them. I’ll see if I have any luck with them. I really like your videos.

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