Pasteles with Mofongo-Style Plantain Filling

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Puerto Rican pastelitos filled with savory mofongo-inspired plantain and pork, steamed in banana leaves. This Puerto Rican-inspired one-pot recipe, ready in about 105 minutes, pairs Plantains, Pork shoulder, 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.

Prep: 60 min Cook: 45 min Serves 8 Puerto Rican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Carefully remove from steamer and serve warm.

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