7 ludy's pasteles

Preparation: 3 Hours

Cook Time: 1 Hour

Yield: 12-15 Pasteles



20 lbs Green Bananas 

2 Platano

1 ½ Yautia

1 Large Potato

½ Calabaza

1 Garbanzo

 Alcaparrado (Olive and Pepper Mixture)

1 ½ Evaporated Milk

 Regular Milk

7lbs Meat, Shoulder or Butt ("Masa') 

½ Ham




 Vegetable Oil



 Sazon (seasoning)

 Tomato Sauce

 Banana Leaves (optional)



1. Grate all the vegetables in a large bowl. 

2. Add milk and salt.

3. Melt achiote with vegetable oil and add a little to the grated vegetables for coloring and 

mix thoroughly.

4. Cut the meat and ham into small pieces. 

5. Put 1 large tablespoon of cooking oil into a pot. When the oil is hot, add one envelope of 

sazon and sauté with sofrito. 

6. Add ham, alcaparrado, tomato sauce and garbanzo. 

7. Add the meat and enough water to make a stew. 

8. Cook until done and add a little of the sauce to the vegetables for taste.

9. Set up the achiote, meat, vegetables, water with a clean sponge, string and paper. 

10. Proceed to wet the paper, place a banana leaf and spread vegetables over it. Add the 

meat, fold and tie, assembling 2 in each pack. 

11. When done, prepare a pot with salted boiling water, add pasteles and cook for 1 hour.

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