Pasteles

Ingredients

Kitchen twine

as needed

Banana leaves

6-8 large leaves, cut into squares

Salt

to taste

Black pepper

to taste

Cumin

1 teaspoon

Oregano

1 teaspoon

Fresh cilantro

1/4 cup, chopped

Red bell pepper

1, diced

Garlic

4 cloves, minced

Onion

1, diced

Pork shoulder

2 pounds, cooked and shredded

Green plantains

3, peeled and chopped

Yautia (taro root)

1 medium, peeled and grated

Green bananas

4, peeled

Instructions

1. In a large pot, bring water to a boil. Add the green bananas and cook until tender, about 20 minutes. Drain and let cool.
2. Once cooled, peel the green bananas and mash them in a large bowl until smooth.
3. In a separate large bowl, combine the grated yautia, mashed green bananas, and mashed green plantains. Mix until well combined and set aside.
4. In a skillet, heat a tablespoon of oil over medium heat. Add the diced onion, minced garlic, and red bell pepper. Sauté until softened, about 5 minutes.
5. Add the cooked and shredded pork shoulder to the skillet. Season with chopped cilantro, oregano, cumin, salt, and pepper. Cook for an additional 5 minutes, stirring well to combine all flavors.
6. Take a square of banana leaf (about 10x10 inches) and place a generous spoonful of the dough mixture in the center, spreading it into a rectangle shape.
7. Add a spoonful of the savory meat mixture on top of the dough.
8. Fold the banana leaf over the filling, then fold the sides in to form a tight package. Secure with kitchen twine.
9. Repeat the process with the remaining dough and filling, making sure to securely wrap each pastel.
10. In a large pot, bring water to a boil. Carefully add the pasteles and cook for 1 hour, or until the dough is firm and cooked through.
11. Once cooked, remove the pasteles from the pot and let them cool slightly before unwrapping.
12. Serve the pasteles warm, and enjoy the rich flavors of Puerto Rican tradition!