Puerto Rican Pasteles de Arroz

a fe frozen pasteles de arroz over a banana leaf.

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This is a delicious hearty rice dish stuffed with pork and wrapped in banana leaves.

Prep Time48

Cook Time1 52

Total Time2 40

Course: Dinner, lunch

Cuisine: Puerto Rican

Servings:

Calories: 362kcal

Author: Stephenie

Ingredients

Pork meat

1 ½ pounds pork butt
1 ½ tablespoons achiote oil
1 tablespoon sofrito
1 tablespoon tomato sauce
1 ½ teaspoon salt
1 teaspoon adobo
½ teaspoon crushed oregano
1 ½ teaspoons sazon or 1 packet
1 ½ cups water

Rice

2 tablespoons achiote oil
2 tablespoons sofrito
1 ½ teaspoon sazon or 1 packet
½ teaspoon salt
2 cups medium grain rice

Assembly

6 pieces paper for pasteles or tamales
6 large banana leaves
6 36' pieces kitchen twine
6 manzanilla olives cut in halves
1 ounce pimiento morrones
1 ½ teapoons achiote oil

Instructions

Prepare the meat. Cut the pork into ½ inch thick pieces and remove any excess fat from it. In a big pan over high heat add 1 ½ tablespoons of achiote oil, 1 tablespoon of sofrito, 1 tablespoon of tomato sauce, 1 ½ teaspoons of salt, 1 teaspoon of adobo, ½ of teaspoon of crushed oregano and 1 ½ teaspoons of sazon. Saute this for 2 minutes and then add the meat and saute everything again for 5 minutes. Now add the 1 ½ cups of water and cover. Lower the heat to medium and finish cooking the meat for 40 minutes.
Prepare the rice. While the meat is cooking, grab a large pan and over medium high heat, add 2 tablespoons of achiote oil and 2 tablespoons of sofrito. Saute for 1 minute, then add the rice and mix everything. Add 1 ½ teaspoons of sazon and ½ teaspoon of salt. Mix and cook for another 15 minutes. Stir constantly while cooking to prevent the rice from burning at the bottom. Once done, set it aside until it is time to assemble.
Prepare the banana leaves. Take the banana leaves and slowly pass them over medium heat. You can do this over a gas stove or an electric stove. You'll know when to move the leaf around because it starts to change color into a darker green color. We now clean the leaves with a wet paper towel to remove any dirt on them. Then we need to cut the leaf into 8-10 inch pieces. Then take each leaf and place each on a piece of paper.
Assembly. Take one paper with the banana leaf and add about ¼ teaspoon of achiote oil. Spread it around the middle and then add 3 big spoons full of rice or about ½ cup and spread it in the middle as well. Add 1 tablespoon of meat or ¼ cup. Enough meat to make a line side to side of meat. The add a 2 pieces of olive and a piece of the pimiento morron. Now to close the pastel fold the paper to about ⅔. Push the rice back a little over the paper and fold it twice. The end of the paper should almost cover the back part. Then fold on side of the pastel, put the pastel in an upright position and tap againts your table. This is so the rice can come down. Then fold the other side. Then tie the pastel up with the twine by bringing it to the middle then turn it so it can go to the other side. Then tie it inthe middle.
Cooking time. Now in a large pot add about 10 cups of water and 2 tablespoons of salt. Add the pasteles and cook on high heat for 1 hour. Half way through check on the water level, and add more if needed. The pasteles should always be covered with water while cooking. When ready to serve, take the pastel thruough a piece of twine and let it drain. Then cut the twine, open the pastel and serve on the same paper or a plate. Enjoy!

Video

Notes

Make sure you cover the table or surface you make this recipe in. This is because achiote oil stains almost anything and everything. What I like to do is use old newspaper and cover my table before I do everything.
You can keep the pastel in the fridge for no more than 4 days. Freeze for up to 6 months.

Nutrition