Pasteles de Plátano
Traditional Puerto Rican cassava cakes filled with seasoned pork and wrapped in plantain leaves. This puerto rican-inspired beef ready in about 90 minutes pairs cassava flour, plantain leaves, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cassava flour
- 6, blanched and drained plantain leaves
- 1 lb, diced pork shoulder
- 1 small, diced onion
- 2 cloves, minced garlic
- 1, diced tomato
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, bring 4 cups water to a boil. Add 6 blanched plantain leaves and cook for 10 minutes. Drain and set aside.
- Step 2: In a skillet, heat 2 tbsp oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté for 2 minutes until softened. Stir in 1 diced tomato, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes until the tomato breaks down.
- Step 3: Add 1 lb diced pork shoulder and 2 cups cassava flour. Mix until well combined. Divide the mixture into 6 portions, wrap each in a plantain leaf, and secure with string.
- Step 4: Boil the wrapped pastel in a pot of water for 45-50 minutes until tender. Serve warm, optionally with a side of fried plantains or a citrus-lime dipping sauce.
Frequently asked questions
How long does Pasteles de Plátano take to make?
Total time is about 90 minutes (40 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pasteles de Plátano?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cassava flour from drying out.
Can I substitute ingredients in Pasteles de Plátano?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pasteles de Plátano for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pasteles de Plátano?
Puerto Rican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 50-minute recipe. Would bump up the spice level though.
