Recipe by l0ve2c00k
READY IN: 5hrs 10mins


  • 12
    cup lard or 1/2 cup vegetable oil
  • 1
    tablespoon annatto seeds
  • 1 12
    lbs lean pork, cut into 1/4-inch cubes
  • 14
    lb pork fatback, cut into 1/2-inch pieces or 1/4 lb bacon, strips cut into 1/2-inch pieces
  • 2 -3
    garlic cloves, minced
  • 1
    medium onion, coarsely chopped
  • 1
    green bell pepper, seeded and coarsely chopped
  • 6
    small sweet green peppers, seeded and coarsely chopped (aj?es dulces) (optional)
  • 2
    medium tomatoes, seeded and coarsely chopped
  • 4
    leaves fresh culantro, coarsely chopped (or cilantrillo, or both)
  • 2
    tablespoons chopped fresh oregano or 1 tablespoon dried oregano
  • 1
    (16 ounce) can chickpeas (reserve the liquid)
  • 13
    cup pitted green olives, sliced into thin rounds, with 1 tablespoon liquid
  • 1
    tablespoon capers (optional)
  • 2
    cups raisins
  • Ingredients for the dough
  • 2
    lbs yautia (taro root, malanga, dasheen)
  • 1
    cup broth, reserved from cooking the filling
  • 1
    tablespoon salt
  • Ingredients for the wrapping
  • 1
    lb frozen banana leaves, spines removed or 1 lb fresh banana leaf, cut into 12-inch squares spines removed
  • 20
    sheets parchment paper, 12-inch x 18-inch (If banana leaves are not available, parchment paper may be used for entire wrapping)
  • string or butcher s kitchen twine


  • add oil in a large skillet over medium heat. Add the annatto seeds and heat for one minute to release their orange color.
  • Remove from heat and drain the oil into a separate container.
  • Discard the seeds and return half of the oil to the skillet.
  • Return the oil to medium-high heat and add the pork and bacon. Brown for about 5 minutes, stirring occasionally.
  • Add the garlic, onion, bell pepper, small green peppers, tomatoes, culantro, and oregano, and sauté for another 5 minutes.
  • Stir in the chickpeas and olives (with their respective liquids), capers, and raisins.
  • Cover and simmer over low-medium heat for 40 minutes. When done, uncover and allow to cool.
  • Drain the broth into a separate container and set aside.
  • Make the dough by peeling the plantains and the bananas, first cutting off the ends and running a knife tip lengthwise along one or more of the ridges.
  • Insert and run a thumb just beneath the cut peel to lift and remove it. Peel the yautia.
  • Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring.
  • You can grate them using the fine side of a hand grater, or instead, cut into 1/2- to 1-inch pieces for the processor.
  • Fill 1/3 to 1/2 of the food processor or blender container with the cut vegetables, slowly adding broth to form a smooth, porridgelike mash. It should not be runny.
  • Transfer the purée to a large bowl. If you run out of broth, substitute water as needed.
  • Stir in the salt and the remaining annatto oil.
  • Place a banana leaf on a sheet of parchment paper.
  • Drop a scant 1/2 cup of the dough onto the center of the leaf and spread it several inches all around with the back of a spoon.
  • Drop 2 tablespoons of the filling a bit off center. Fold each long side and then the ends toward the center.
  • Slide the encased leaf toward the long edge of the parchment and wrap again.
  • Fold end flaps over.
  • Tie two pasteles together, with folded edges facing each other.
  • To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes.
  • Turn the bundles over and cook 40 minutes more.
  • When done, drain them well, remove the strings and wrappings, and serve hot.