How to Make Pasteles en Hoja (Dominican version of Tamales)

pork

🥗Healthier: chicken breast

💰Cheaper: ground turkey

Chicken breast is leaner, while ground turkey is often less expensive.

banana leaves

💰Cheaper: aluminum foil

Aluminum foil can be used for wrapping if banana leaves are unavailable.

Peel and slice the plantains and yuca into chunks.

Boil the plantains and yuca in salted water until tender, about 20-25 minutes.

Drain and mash the plantains and yuca together until smooth.

In a skillet, heat olive oil over medium heat and sauté chopped onion, garlic, and bell pepper until softened.

Add the pork and chicken to the skillet, cooking until browned and fully cooked, about 10-15 minutes.

Season the meat mixture with adobo seasoning, salt, pepper, and chopped cilantro.

Prepare banana leaves by briefly passing them over an open flame to make them pliable.

Lay out a piece of banana leaf and spread a layer of the mashed plantain and yuca mixture on it.

Place a portion of the meat mixture in the center of the spread.

Fold the banana leaf over the filling, creating a neat package and secure with kitchen twine.

Repeat with remaining ingredients until all are wrapped.

Place the wrapped pasteles in a large pot and add water to steam, ensuring they are not submerged.

Cover and steam for about 45 minutes to 1 hour, until heated through.

Remove from the pot and let cool slightly before unwrapping.

Cooking Techniques

Spice Level: