Pasteles en Hoja (Plantain Tamales)
Traditional Dominican tamales made with grated green plantains and filled with seasoned meat, wrapped in banana leaves and boiled. A labor of love that results in incredibly flavorful and comforting packets of deliciousness.
Ingredients
- 6 green plantains
- 1 lb pork shoulder, cubed
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tbsp sofrito
- 1 tsp oregano
- 1 tsp cumin
- Salt and pepper to taste
- Banana leaves, cut into squares
- Kitchen twine
Instructions
- Peel and grate green plantains into a bowl.
- Season pork with garlic, onion, sofrito, and spices.
- Cook pork until tender and set aside.
- Soften banana leaves by passing over flame or hot water.
- Place a portion of grated plantain on each banana leaf.
- Add pork filling in the center.
- Fold banana leaves to form packets and tie with twine.
- Boil pasteles in water for 1 hour.
- Remove from water and let rest before serving.
- Unwrap and serve hot.
Expert Tips
- Use very green plantains for the best texture
- Make sure banana leaves are properly softened before wrapping
- Don't overfill the pasteles or they may burst during cooking
- Let pasteles rest for 10 minutes after cooking before unwrapping
- Serve with hot sauce for extra flavor