Pasteles en hoja

Let’s make it.

1. Cook the filling

   Warm 1 tablespoon oil. Soften onion and garlic. Add pork, sofrito, oregano, half the salt, and broth. Cover and simmer 35–45 minutes, adding liquid as needed, until tender and at least 145°F (63°C), followed by a 3-minute rest. Shred or chop and reduce excess liquid.

2. Prepare the masa

   Finely grate the plantains or process in batches. Mix with the remaining oil and salt and the milk to make a thick spreadable paste.

3. Prepare wrappers

   Rinse the leaves and soften in hot water. Dry carefully. Place each leaf on a larger square of parchment.

4. Fill and fold

   Spread one-eighth of the masa on each leaf, leaving a wide border. Add a spoonful of filling. Fold the leaf so the masa encloses the filling, then fold the ends. Wrap in parchment and tie with kitchen twine.

5. Boil

   Lower packets into a large pot of gently boiling water. Keep submerged and cook about 60 minutes, adding hot water as necessary.

6. Rest

   Lift out, drain, and rest 10 minutes. Unwrap one to check the masa is firm and cooked through before serving.

Times are estimates; use the doneness cues in the method. Follow safe internal temperatures for meat, seafood, and egg dishes. Read our recipe approach.