pasteles en hoja

A delicious plantain and root vegetables masa (dough) filled with meat and made into a pocket using plantain leaves – the ultimate only-available-during-Christmas-time food.

Pasteles en Hoja (Dominican Style Tamales)

green plantains

white yautia

auyama ((kabocka squash))

adobo seasoning

sofrito mix ((cilantro, garlic, onion, bell peppers))

vegetable oil

annatto/achiote seeds

plantain leaves ((sold frozen at the grocery store))

parchment paper

Kitchen Twine ((Cooking String))

Meat of your choice (, cooked)

In a small sauce pan, warm vegetable oil and annatto/achiote seeds for about 3-4 minutes to infuse oil with color and flavor. Set aside and let cool.

Peel vegetables. Using the smallest side of a grater, grate all vegetables into a large bowl.

Add adobo seasoning, sofrito and 2 tablespoons of the annatto/achiote infused oil. Mix well.

Cut parchment paper into 10 X 10 inch pieces. Cut plantain leaves into 6 X 6 inch pieces approximately.

Place a piece of parchment paper at the bottom and a piece of plantain leaf on top.

In the center of the piece of plantain leaf, spread 1 teaspoon of the annatto/achiote infused oil. Then, place about 3 tablespoons of the masa and top with about 1 and 1/2 tablespoons of meat filling.

Fold the bottom side of the parchment parper up to fold the mixture and cover the meat. Continue to roll vertically making the pocket tight. Fold the sides to completely close up the ends pocket. Using cooking string, tightly secure the pocket.

In a large pot of water, boil pockets for 30-45 minutes.

Carefully, unwrap and serve warm.

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