Pasteles with Mofongo-Style Plantain Filling
Traditional Puerto Rican pastelitos filled with savory mofongo-inspired plantain and pork, steamed in banana leaves. This puerto rican-inspired one pot ready in about 105 minutes pairs large, ripe Plantains, cooked and shredded Pork shoulder, diced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, 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 large, ripe Plantains
- 1 lb, cooked and shredded Pork shoulder
- 1/2 cup, diced Onion
- 2 cloves, minced Garlic
- 1/4 cup Sofrito
- 1/4 cup Chicken broth
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 8 sheets, soaked Banana leaves
- 8 Flour tortillas
Instructions
- Step 1: Peel and slice 2 large ripe plantains into 1/2-inch thick pieces. Heat 1 tablespoon oil in a skillet over medium heat and fry plantain slices until golden brown and tender, about 5 minutes per side; drain on paper towels and set aside.
- Step 2: In a bowl, combine 1 pound shredded pork shoulder, 1/2 cup diced onion, 2 minced garlic cloves, 1/4 cup sofrito, 1/4 cup chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and set aside.
- Step 3: Place 1 fried plantain slice in the center of a banana leaf, spoon 2 tablespoons pork mixture on top, fold leaf over filling, then fold sides and tie with kitchen twine.
- Step 4: Arrange wrapped pasteles in a steamer basket and steam over boiling water for 45 minutes until filling is heated through and banana leaves are tender.
- Step 5: Carefully remove from steamer and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pasteles with Mofongo-Style Plantain Filling take to make?
Total time is about 105 minutes (60 min prep + 45 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 with Mofongo-Style Plantain Filling?
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 large, ripe plantains from drying out.
Can I substitute ingredients in Pasteles with Mofongo-Style Plantain Filling?
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 with Mofongo-Style Plantain Filling for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 with Mofongo-Style Plantain Filling?
Puerto Rican one pot 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
