Classic Pasteles con Arroz con Gandules

Classic Pasteles con Arroz con Gandules

A traditional and hearty Puerto Rican dish, savory seasoned pork filling encased in a masa dough made from root vegetables and green bananas, all steamed in banana leaves. Served with flavorful rice and pigeon peas.

Dietary

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Ingredients

Instructions

  1. First, prepare the annatto oil (achiote oil). In a small saucepan, heat 1 1/2 cups of olive oil over medium-low heat. Add the 2 tablespoons of annatto seeds and cook for about 5 minutes, until the oil turns a deep reddish-orange color. Do not let the seeds burn. Remove from heat, let cool slightly, then strain out the seeds. Reserve 1/2 cup of this oil for the masa and the rest for cooking the filling and rice.
  2. For the pork filling, heat 2 tablespoons of the reserved annatto oil in a large pot or Dutch oven over medium-high heat. Add the 1 1/2 pounds of pork shoulder and cook until browned on all sides, about 8-10 minutes.
  3. Stir in 1/2 cup of sofrito, the 1 (8-ounce) can tomato sauce, 1/2 cup pitted green olives, 1/4 cup capers, 3 packets Sazón with Achiote, 1 teaspoon adobo seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes to 1 hour, or until pork is very tender. Shred pork lightly with a fork if desired. Set aside to cool.
  4. For the masa, combine the 5 pounds of grated green banana, 1 pound grated yautía, and 1 pound grated calabaza in a very large bowl. Add the remaining 1/2 cup of annatto oil, the remaining 1/2 cup of sofrito, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly with your hands until well combined and smooth. The masa should have a thick, sticky consistency. Adjust seasoning if needed.
  5. Prepare the banana leaves: Carefully wipe each leaf clean with a damp cloth. Cut each leaf into roughly 10x12-inch rectangles. Briefly pass each leaf piece over an open flame (or dip in hot water) until softened and pliable. This prevents cracking.
  6. To assemble the pasteles, lay a banana leaf piece on a clean surface. Lightly brush the center of the leaf with annatto oil. Spoon about 1/2 cup of masa onto the center of the leaf and flatten it into a rough rectangle. Place 2-3 tablespoons of pork filling in the center of the masa. Fold one side of the banana leaf over the filling and masa, then fold the opposite side to overlap. Fold in the top and bottom ends to create a compact package. Tie securely with kitchen twine.
  7. Bring a large pot of salted water to a rolling boil. Carefully add the pasteles to the boiling water. Ensure they are fully submerged. Cook for 60 minutes, replenishing water if needed. The pasteles are done when the masa is firm and no longer sticky.
  8. While pasteles cook, prepare the Arroz con Gandules. In a separate large pot, heat 2 tablespoons of annatto oil (from the reserved batch or fresh olive oil) over medium heat. Add 1/4 cup diced salt pork and cook until crispy, about 5 minutes. Stir in any remaining sofrito (if you have extra, otherwise use a spoonful of fresh).
  9. Add 2 cups of long-grain white rice and toast for 2 minutes. Pour in 3 cups of chicken broth, 1 (15-ounce) can drained and rinsed pigeon peas, and adjust salt to taste (if needed). Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes, or until water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
  10. Remove pasteles from water, carefully unwrap, and serve immediately with the Arroz con Gandules.

Notes

Pasteles can be prepared in advance and frozen. To cook from frozen, boil for 90 minutes. For a vegetarian version, substitute pork with a medley of mushrooms and plant-based protein.

Nutrition (per serving)