If you’ve ever craved a traditional Latin American treat that bursts with flavor and comfort, pasteles de yuca are the perfect dish to try. These delightful yuca pastries combine the earthy sweetness of cassava (yuca) with a savory filling, wrapped in banana leaves or parchment paper, then steamed to perfection.
Originating from the Caribbean and parts of Central and South America, pasteles de yuca are a festive favorite, often enjoyed during holidays or family gatherings.
Whether you are new to cooking with yuca or looking to expand your culinary repertoire, this recipe guides you through the whole process—from preparing the dough to crafting the delicious filling. With simple ingredients and a little patience, you’ll create a dish that’s both satisfying and impressive.
Plus, it’s a perfect way to try something authentic and share a taste of Latin culture with your loved ones!
Why You’ll Love This Recipe
Pasteles de yuca offer a unique combination of textures and flavors that are hard to resist. The soft, slightly chewy yuca dough contrasts beautifully with the savory, spiced filling inside.
This recipe is also highly customizable, allowing you to adjust the filling to your preference—whether you want it meaty, vegetarian, or vegan.
Additionally, pasteles are naturally gluten-free and can be made dairy-free, making them accessible to many dietary needs. They’re also a great make-ahead option, perfect for busy weeknights or special occasions.
Finally, the process of wrapping and steaming pasteles is fun and rewarding, offering a great way to engage with traditional cooking techniques.
Ingredients
- For the Yuca Dough:
- 4 cups yuca (cassava), peeled and grated
- 1/2 cup vegetable oil or annatto oil
- 1 teaspoon salt
- 1 teaspoon baking powder
- Banana leaves or parchment paper for wrapping
- For the Filling:
- 1 lb ground pork or chicken (optional for non-vegetarian)
- 1/2 cup sofrito (blend of bell peppers, onions, garlic, and cilantro)
- 1/4 cup tomato sauce
- 1/4 cup green olives, chopped
- 1/4 cup raisins
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt to taste
Equipment
- Large mixing bowl
- Grater or food processor (for grating yuca)
- Skillet or frying pan
- Steamer pot or large pot with steaming rack
- Banana leaves or parchment paper (for wrapping)
- Kitchen string or twine (for tying pasteles)
- Measuring cups and spoons
- Mixing spoon or spatula
Instructions
- Prepare the Yuca: Peel the yuca thoroughly to remove the tough skin. Rinse and grate the yuca finely using a grater or food processor. Place the grated yuca in a clean cloth and squeeze out excess moisture. This step is crucial to get the right dough consistency.
- Make the Dough: In a large bowl, combine the grated yuca with vegetable or annatto oil, salt, and baking powder. Mix well until you get a smooth, pliable dough. Set aside.
- Prepare the Filling: Heat a skillet over medium heat. Add the ground pork or chicken (if using) and cook until browned. Stir in the sofrito, tomato sauce, olives, raisins, black pepper, cumin, oregano, and salt. Let the mixture simmer for 10 minutes until the flavors meld together. Remove from heat and let cool slightly.
- Prepare the Banana Leaves: If using banana leaves, pass them quickly over an open flame or hot skillet to make them pliable and easier to fold. Cut them into squares about 10×10 inches.
- Assemble the Pasteles: Lay one banana leaf or parchment paper square flat. Spread a thin layer (about 1/4 cup) of yuca dough in the center, creating a small rectangle. Add 2-3 tablespoons of filling on top. Cover the filling with another thin layer of yuca dough to seal it.
- Wrap and Tie: Fold the banana leaf or parchment paper around the dough and filling to form a tight packet. Use kitchen string to tie securely. Repeat with remaining dough and filling.
- Steam the Pasteles: Place the wrapped pasteles in a steamer pot. Cover and steam over boiling water for about 1 to 1.5 hours. The pasteles are done when the dough is firm and cooked through.
- Serve: Remove the pasteles from the steamer and let cool slightly before unwrapping. Serve warm for the best flavor and texture.
Tips & Variations
“For a vegetarian twist, swap the meat filling for seasoned mushrooms, lentils, or a mix of sautéed vegetables and beans. You can also add your favorite spices to make the filling your own.”
Here are some extra tips to ensure your pasteles turn out perfect:
- Grate the yuca finely and squeeze out as much liquid as possible to avoid soggy dough.
- If banana leaves are unavailable, use parchment paper or aluminum foil as alternatives.
- Make the dough and filling a day ahead to save time on cooking day.
- Adjust the seasoning of the filling to your taste—more cumin or oregano can give a stronger flavor.
- For a colorful dough, add annatto oil, which imparts a beautiful orange hue and subtle flavor.
- Freeze uncooked pasteles for up to 2 months; steam directly from frozen, adding extra cooking time.
Nutrition Facts
| Nutrient | Per Pastel (Approx.) |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 35 g |
| Protein | 10 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sodium | 400 mg |
Nutrition may vary depending on the filling choice and portion size.
Serving Suggestions
Pasteles de yuca are hearty and satisfying on their own, but pairing them with fresh sides enhances the meal:
- Serve with a simple Baby Spinach Salad dressed lightly with lime and olive oil for a refreshing contrast.
- Add a serving of Vegan Potato Corn Chowder for a comforting, creamy complement.
- For a festive touch, accompany with Afghan Vegetarian Pulao —a flavorful rice dish that pairs beautifully with the savory pasteles.
Conclusion
Making pasteles de yuca is a rewarding culinary adventure that brings the rich flavors of Latin America right into your kitchen. From preparing the authentic yuca dough to crafting the savory filling, each step connects you with a tradition beloved by many.
This recipe is not only a great way to enjoy a delicious dish but also an opportunity to experiment with natural ingredients and cooking techniques that might be new to you.
Whether you serve them at a family gathering or enjoy them as a comforting meal, pasteles de yuca are sure to impress and satisfy. Plus, the flexibility to customize fillings and sides means you can make this recipe uniquely yours every time.
Dive in, have fun with the process, and savor the taste of this wonderful dish!
📖 Recipe Card: Pasteles de Yuca
Description: Pasteles de yuca are traditional Latin American savory cakes made from grated yuca filled with seasoned meat. They are wrapped in banana leaves and steamed to perfection.
Prep Time: PT30M
Cook Time: PT45M
Total Time: PT1H15M
Servings: 6 servings
Ingredients
- 2 pounds yuca (cassava), peeled and grated
- 1 pound ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup bell pepper, chopped
- 1/4 cup cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Banana leaves for wrapping
- 2 tablespoons olive oil
- 1/4 cup green olives, chopped (optional)
Instructions
- Heat olive oil in a pan and sauté onion, garlic, and bell pepper until soft.
- Add ground pork, cumin, paprika, salt, and pepper; cook until meat is browned.
- Stir in cilantro and olives, then remove from heat and set aside.
- Spread grated yuca on banana leaves into 1/2-inch thick rectangles.
- Place a spoonful of meat mixture in the center of each yuca rectangle.
- Fold banana leaves over the filling to form a sealed package.
- Steam the wrapped pasteles for 45 minutes until yuca is tender.
- Allow to cool slightly before unwrapping and serving.
Nutrition: Calories: 320 | Protein: 18g | Fat: 15g | Carbs: 30g
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