Get ready to experience the rich culinary heritage of Puerto Rico with these 20 flavorful pasteles recipes! Pasteles, also known as tamales, are a beloved staple in Puerto Rican cuisine. These steamed cornmeal dough pockets filled with savory or sweet fillings are a delight to eat and share with loved ones. From traditional pork and chicken fillings to innovative vegan and vegetarian options, we’ve got you covered with our diverse collection of pasteles recipes.
Whether you’re looking for a comforting family dinner or a unique twist on your favorite flavors, these authentic Puerto Rican pasteles recipes will transport your taste buds to the island. So go ahead, get creative, and indulge in the warm, comforting goodness that only pasteles can bring!
Puerto Rican Pasteles with Pork Filling
A traditional Puerto Rican dish, pasteles are sweet or savory pastries wrapped in banana leaves and steamed to perfection. This recipe features a delicious pork filling, perfect for a snack or light meal.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lard or vegetable shortening
– 1/4 cup warm water
– Pork filling (see below)
– Banana leaves
Pork Filling:
– 1 pound ground pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon chopped cilantro (optional)
Instructions:
1. Combine flour, salt, and lard or shortening in a bowl. Gradually add warm water until a dough forms.
2. Divide dough into small balls, about the size of a golf ball.
3. Flatten each ball slightly to form a disk shape.
4. Place 1-2 tablespoons of pork filling in the center of each disk.
5. Fold dough over filling and seal by pressing edges together.
6. Wrap each pastry in a banana leaf and steam for 20-25 minutes, or until dough is cooked through.
Cooking Time: 20-25 minutes
Sweet Plantain Pasteles with Raisins
Sweet Plantain Pasteles with Raisins: A Delicious Twist on a Traditional Latin American Dessert
These sweet and indulgent pastries are filled with a scrumptious mixture of ripe plantains, brown sugar, and plump raisins. Perfect for satisfying your sweet tooth or as a unique dessert to impress your friends.
Ingredients:
– 3-4 ripe plantains
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup raisins
– 1 egg, beaten
– 1 tablespoon butter, melted
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Peel the plantains and slice them into 1-inch pieces.
2. In a large skillet, combine brown sugar, granulated sugar, flour, and salt. Cook over medium heat, stirring constantly, until the mixture turns golden brown.
3. Add the sliced plantains to the skillet and cook for 5-7 minutes or until they’re tender and lightly caramelized.
4. Stir in raisins and beaten egg. Remove from heat.
5. Roll out puff pastry to a thickness of about 1/8 inch. Cut into squares, about 3 inches per side.
6. Place a spoonful of the plantain mixture onto one half of each square, leaving a 1/2-inch border around it.
7. Fold the other half over the filling and press edges together with a fork to seal.
8. Brush tops with melted butter and bake for 20-25 minutes or until golden brown.
9. Dust with confectioners’ sugar (if desired) before serving.
Cooking Time: 20-25 minutes
Pasteles de Yuca with Chicken
Pasteles de yuca are a traditional Latin American dish that combines the natural sweetness of yuca (cassava) with savory chicken and spices. In this recipe, we’ll add some extra flavor to this classic with the addition of chicken.
Ingredients:
– 2 large yucas, peeled and grated
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot, boil the grated yuca in enough water to cover it for about 10-12 minutes or until it’s tender.
2. Drain the yuca and set aside.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
4. Add the chopped onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook for an additional 2-3 minutes or until the onion is translucent.
5. Combine the cooked yuca and chicken mixture in a bowl.
6. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: About 30-40 minutes
Vegan Pasteles with Jackfruit
Pasteles are a traditional Mexican dish typically filled with meat, but this vegan version swaps out the animal products for tender jackfruit. These savory pastries are perfect for snacking or as a main course.
Ingredients:
– 1 cup cooked jackfruit
– 1/2 cup masa harina (corn flour)
– 1/4 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– Vegetable shortening, for brushing
– Optional: additional seasonings such as cumin, oregano, or chili powder
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together masa harina, water, salt, and baking powder.
3. Add cooked jackfruit and mix until well combined.
4. Divide the mixture into 6-8 equal portions.
5. Roll each portion into a ball and flatten slightly into a disk shape.
6. Brush edges with shortening and fold in half to form a triangle or seal the edges by pressing gently with your fingers.
7. Bake for 20-25 minutes, or until lightly browned.
Cooking Time: 20-25 minutes
Enjoy your delicious vegan pasteles!
Pasteles de Arroz with Ground Beef
Pasteles de Arroz with Ground Beef is a classic Latin American dish that combines savory ground beef with creamy rice and wrapped in flaky pastry. This recipe yields 8-10 delicious pastry rolls perfect for lunch or dinner.
Ingredients:
– 1 cup cooked white rice
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 package of puff pastry, thawed
– 1 egg, beaten (for egg wash)
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add chopped onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until onion is translucent.
4. Stir in cooked rice and mix well.
5. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch (3 mm).
6. Spoon ground beef mixture onto one half of the pastry, leaving a 1/2 inch (1 cm) border around edges.
7. Brush edges with beaten egg for sealing.
8. Fold other half of pastry over filling and press edges together to seal.
9. Place pastry rolls on baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) space between each roll.
10. Brush tops with vegetable oil and bake for 20-25 minutes or until golden brown.
Pasteles en Hoja with Olives and Capers
Traditional Pasteles en Hoja (Spanish Empanadas) get a flavorful boost from the addition of olives and capers. This savory pastry is perfect for snacking or as a side dish.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup warm water
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup chopped pitted green olives
– 2 tablespoons capers, rinsed and drained
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, butter, salt, and baking powder. Gradually add warm water, mixing until dough forms.
3. Roll out dough on a floured surface to about 1/8 inch thickness.
4. Arrange olives and capers along one edge of the dough, leaving a 1-inch border.
5. Fold the other half of the dough over the filling, pressing edges to seal.
6. Brush with beaten egg for glaze.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Cheesy Pasteles with Three Meats
Pasteles are a traditional Latin American dish that combines tender meat, flavorful spices, and melted cheese all wrapped up in a crispy pastry. This recipe takes it to the next level by adding three meats for added depth of flavor.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 pound ground beef
– 1/2 pound ground pork
– 1/4 pound chorizo sausage, sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1 egg, beaten
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef, pork, and chorizo over medium-high heat until browned, breaking up with a spoon as needed.
3. Add the chopped onion and minced garlic; cook until the onion is translucent.
4. Roll out the empanada dough to desired thickness.
5. Spoon the meat mixture onto one half of the dough, leaving a 1/2-inch border around the edges.
6. Top with shredded cheese and fold the other half of the dough over the filling; press edges to seal.
7. Brush tops with beaten egg and bake for 20-25 minutes or until golden brown.
Cooking Time: 25 minutes
Pasteles de Masa with Annatto Oil
A traditional Puerto Rican dish, Pasteles de Masa are sweet potato and plantain-filled tamales wrapped in a mixture of masa harina and annatto oil. These flavorful bites are perfect for snacking or as a side dish.
Ingredients:
– 2 large ripe plantains
– 1 large sweet potato, cooked and mashed
– 1 cup masa harina
– 1/4 cup annatto oil
– 1/4 teaspoon salt
– Water, as needed
Instructions:
1. Peel the plantains and slice them into 1-inch pieces.
2. In a large mixing bowl, combine the masa harina, annatto oil, and salt.
3. Gradually add water to the mixture until it forms a smooth dough.
4. Divide the dough into small portions and shape each one into a ball.
5. Flatten each ball into a disk shape.
6. Place a spoonful of sweet potato mixture onto the center of each disk.
7. Add a few pieces of plantain on top of the sweet potato.
8. Fold the dough over the filling to form a triangle or square shape, and press the edges together to seal.
9. Steam the pasteles for 45-60 minutes, or until they’re cooked through.
Cooking Time: 1 hour
Spicy Pasteles with Chorizo
These bite-sized pastries are filled with spicy chorizo and wrapped in a crispy corn husk, perfect for a quick snack or appetizer.
Ingredients:
– 1 package of corn husks
– 1/2 pound chorizo, casings removed
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, cook chorizo over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Add onion, garlic, cumin, smoked paprika, salt, and pepper to the pan and cook until the mixture is well combined.
4. Brush corn husks with vegetable oil.
5. Spoon about 1 tablespoon of chorizo mixture onto the center of each husk.
6. Fold the sides of the husk over the filling, then roll up the pastel and secure with a toothpick.
7. Place pastels on a baking sheet lined with parchment paper and bake for 15-20 minutes or until crispy.
Cooking Time: 15-20 minutes
Pasteles de Plátano with Coconut Milk
Pasteles de Plátano are a traditional Puerto Rican dessert that combines sweet plantains, coconut milk, and spices. This recipe adds a creamy twist by incorporating coconut milk into the filling.
Ingredients:
– 3 ripe plantains
– 1/2 cup coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon salt
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. Peel the plantains and slice them into 1-inch pieces.
3. In a large skillet, combine coconut milk, sugar, cinnamon, salt, and vanilla extract. Bring to a simmer over medium heat.
4. Add the plantain slices to the skillet and cook for 10-12 minutes, or until they are tender and lightly caramelized.
5. Transfer the mixture to a baking dish and bake for an additional 15-20 minutes, or until the filling is bubbly and golden brown.
6. Serve warm or at room temperature.
Cooking Time: Approximately 35-40 minutes
Pasteles de Guineo with Almonds
Pasteles de Guineo is a popular Puerto Rican dessert that combines the sweetness of guava filling with the crunch of almonds. This recipe adds an extra layer of texture and flavor to this classic treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup guava jam
– 1/4 cup granulated sugar
– 1/4 cup sliced almonds
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg, beaten
– Vegetable oil for frying
Instructions:
1. In a mixing bowl, combine flour, sugar, and baking powder.
2. Add the guava jam and mix until a dough forms.
3. Divide the dough into small balls, about 1 inch in diameter.
4. Flatten each ball slightly to form a disk shape.
5. Place an almond slice on one half of the disk, then fold the other half over to form a triangle or square shape.
6. Heat vegetable oil in a deep frying pan to 375°F (190°C).
7. Fry the pasteles for 2-3 minutes on each side, until golden brown and crispy.
8. Drain excess oil and serve warm.
Cooking Time: 10-12 minutes
Pasteles de Batata with Brown Sugar Glaze
Pasteles de Batata are a beloved Puerto Rican dessert, typically served during the holidays. These sweet potato pies get an extra layer of flavor and texture with a brown sugar glaze.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
– 2 eggs, beaten
– Brown sugar glaze (see below)
– Pie crust or pastry dough for 6-8 individual pies
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine mashed sweet potatoes, granulated sugar, flour, salt, and cinnamon. Mix well.
3. Add melted butter and beaten eggs to the mixture; mix until smooth.
4. Pour the mixture into pie crusts or pastry dough-lined muffin tin cups.
5. Bake for 25-30 minutes, or until the edges are golden brown.
Brown Sugar Glaze:
– 1/2 cup brown sugar
– 2 tablespoons heavy cream
Combine brown sugar and heavy cream in a small saucepan. Heat over low heat, stirring until smooth. Brush glaze over warm pasteles before serving.
Cooking Time: Approximately 30-40 minutes, including baking and glazing.
Pasteles de Pana with Nutmeg
Pasteles de Pana are traditional Puerto Rican sweet breads that pair perfectly with a warm cup of coffee or as a snack any time of day. This recipe adds the warmth of nutmeg to give it an extra boost of flavor.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1/4 cup sugar
– 1/2 cup whole milk, lukewarm
– 1/4 cup unsalted butter, melted
– 1 egg
– 1 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. In a large mixing bowl, combine flour, yeast, and sugar.
2. Gradually add lukewarm milk and mix until a dough forms.
3. Knead the dough for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 350°F (180°C).
6. Punch down the dough and shape into desired forms (e.g., balls, logs, or braids).
7. Place on a baking sheet lined with parchment paper, leaving space between each pastry.
8. Bake for 20-25 minutes, or until golden brown.
9. Remove from oven and let cool before serving.
Cooking Time: 20-25 minutes
Pasteles de Maíz with Cilantro Lime Sauce
Experience the authentic taste of Mexico with this traditional dish, wrapped in a crispy corn husk and served with a refreshing cilantro lime sauce.
Ingredients:
For the pasteles:
– 8-10 corn husks
– 2 cups of masa harina (corn flour)
– 1/2 cup of vegetable shortening
– 1/4 cup of warm water
– 1/2 teaspoon of salt
– Filling ingredients (e.g., shredded chicken, beans, cheese)
For the cilantro lime sauce:
– 1 cup of fresh cilantro leaves
– 2 tablespoons of freshly squeezed lime juice
– 1 tablespoon of vegetable oil
– Salt to taste
Instructions:
1. Prepare the masa by mixing together masa harina and salt. Gradually add warm water until a dough forms.
2. Divide the dough into 8-10 equal pieces and shape each into a ball.
3. Flatten each ball into a thin circle, large enough to wrap around your filling of choice.
4. Place a spoonful of filling in the center of each circle, then fold and wrap the masa around it, securing with a strip of corn husk.
5. Fry the pasteles until golden brown (about 3-4 minutes).
6. In a blender or food processor, combine cilantro leaves, lime juice, and vegetable oil. Blend until smooth, adjusting seasoning as needed.
Cooking Time: About 15-20 minutes to prepare and cook the pasteles; an additional 5 minutes for the cilantro lime sauce.
Pasteles de Camarón with Garlic Butter
These tender shrimp-filled pastries are wrapped in a flaky dough and served with a rich garlic butter sauce. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 package of puff pastry, thawed
– 1 pound large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 1/4 cup unsalted butter, softened
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1 egg, beaten (for brushing dough)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together shrimp, garlic, and lemon juice. Season with salt and pepper.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
4. Spoon the shrimp mixture onto one half of the dough, leaving a 1/2 inch border.
5. Fold the other half over the filling and press edges to seal. Use a fork to crimp.
6. Brush tops with beaten egg and bake for 20-25 minutes or until golden brown.
7. Meanwhile, melt butter in a skillet over medium heat. Add minced garlic and cook for 1 minute.
8. Serve warm shrimp pasteles with garlic butter sauce.
Cooking Time: 20-25 minutes
Pasteles de Pollo Guisado
Pasteles de Pollo Guisado are a traditional Puerto Rican dish that combines the comfort of chicken stew with the convenience of wrapped, steamed pastries. These savory treats are perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed vegetables (such as potatoes, carrots, and peas)
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 12-15 corn husks (fresh or frozen)
– Vegetable shortening for wrapping
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion and garlic; cook until softened.
2. Add chicken, mixed vegetables, oregano, cumin, salt, and pepper. Cook until the chicken is browned and cooked through.
3. Wrap each serving of chicken mixture in a corn husk, folding top and bottom to enclose.
4. Steam wrapped pastries for 20-25 minutes or until tender.
Cooking Time: 40-45 minutes
Pasteles de Cerdo with Sofrito
Sofrito is the backbone of many traditional Puerto Rican dishes, and when paired with tender pork and crispy pasteles, it’s a match made in heaven. This recipe combines the two for a flavorful and satisfying meal.
Ingredients:
– 1 pound ground pork
– 2 tablespoons sofrito (homemade or store-bought)
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 8 pasteles ( Puerto Rican tamales)
– Vegetable oil for frying
Instructions:
1. In a large skillet, heat the sofrito over medium heat.
2. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion and minced garlic and continue cooking until the onion is translucent.
4. Season with salt and black pepper to taste.
5. Fry the pasteles in hot oil until crispy and golden brown.
6. Serve the pork mixture inside the fried pasteles and enjoy!
Cooking Time: 20-25 minutes
Pasteles de Chayote with Queso Fresco
These savory pastries are a staple in many Mexican households, especially during special occasions. By combining the mild flavor of chayote with the creamy richness of queso fresco, you’ll be transported to the heart of Mexico.
Ingredients:
– 2 cups cooked and mashed chayote
– 1/2 cup queso fresco, crumbled
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 8 corn tortillas
– Water for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mashed chayote, crumbled queso fresco, chopped cilantro, salt, and pepper.
3. Brush one side of each corn tortilla with vegetable oil.
4. Place a tablespoon or two of the chayote mixture onto the center of each tortilla, leaving a 1/2-inch border around it.
5. Fold the tortillas in half to form triangles, pressing edges together to seal.
6. Place the pasteles on a baking sheet lined with parchment paper and brush tops with water.
7. Bake for 15-20 minutes or until lightly browned.
Cooking Time: 15-20 minutes
Pasteles de Calabaza with Cinnamon
Pasteles de Calabaza with Cinnamon are a classic Latin American dessert that combines the warmth of pumpkin puree with the comfort of cinnamon. These sweet treats are perfect for a cozy evening or a special occasion.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 2 large eggs
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 375°F (190°C).
2. In a bowl, whisk together flour, salt, and cinnamon.
3. Add sugar, pumpkin puree, and eggs to the bowl. Mix until smooth.
4. Gradually add milk, stirring until the mixture is well combined.
5. Using a spoon, drop small balls of the dough into the hot oil, about 1/2 cup each.
6. Fry for 2-3 minutes on each side or until golden brown.
7. Drain excess oil and serve warm.
Cooking Time: 10-12 minutes
Pasteles de Habichuelas with Smoked Ham
A twist on the classic Puerto Rican dish, these pasteles (tamales) are filled with tender smoked ham and creamy habichuelas (beans) for a rich and savory treat.
Ingredients:
– 1 cup dried masa harina
– 2 cups water
– 1/4 cup vegetable shortening
– 1 can habichuelas (beans), drained and rinsed
– 6 ounces smoked ham, diced
– 1 onion, chopped
– Garlic powder to taste
– Salt to taste
Instructions:
1. Combine masa harina and water in a large mixing bowl. Mix until smooth.
2. Add shortening and mix until dough forms.
3. In a separate bowl, combine habichuelas, smoked ham, onion, garlic powder, and salt.
4. Spread a small amount of dough on the center of a banana leaf or parchment paper. Place about 1/4 cup of the bean mixture in the center of the dough.
5. Fold the dough over the filling, forming a neat package. Repeat with remaining ingredients.
6. Steam pasteles for 45-60 minutes or cook in a pressure cooker for 20-25 minutes.
Cooking Time: 45-60 minutes (steaming), 20-25 minutes (pressure cooker)
Summary
Get ready to indulge in the rich flavors of Puerto Rico! This collection of 20 authentic pasteles recipes offers a diverse array of sweet and savory fillings. From classic pork and chicken options to vegan and vegetarian choices, there’s something for everyone. Sweet treats include plantain and yuca pastries, while meat-lovers will enjoy ground beef and chorizo-filled delights. And don’t forget the cheesy and creamy varieties! Whether you’re a seasoned chef or a curious cook, these pasteles recipes are sure to transport your taste buds to the sun-kissed islands of Puerto Rico.
