Pasteles 3 Ways
Exploring three traditional versions of pasteles from Puerto Rico, Cuba, and Venezuela.
By: Franchesca Livraghi | @breakthrukitchen
It’s Hispanic Heritage Month and we’re celebrating the recipes that bring us together. One of the most loved foods across Latin America and the Caribbean is pasteles, also known as tamales or hallacas depending on where you are. Each country has its own version, and each version is packed with flavor, love, and tradition. Here we’re exploring the classic pasteles recipes from Cuba, Puerto Rico, and Venezuela.
Pasteles, Tamales, and Hallacas
In Cuba, tamales are made with corn-based masa and a pork filling, wrapped in corn husks and boiled until tender. In Puerto Rico, pasteles have a masa made from green bananas, yautía, and other root veggies, filled with pork, and wrapped in plantain leaves. In Venezuela, hallacas are made with a cornmeal masa, filled with pork, beef, and chicken, topped with bell pepper and onion, and wrapped in plantain leaves. Different styles, different flavors, but all super comforting and delicious.
Tips for Cuban Tamales
- Make sure your pork is well-cooked and a little crispy. This step adds so much flavor!
- Soak the corn husks in hot water before wrapping so they’re easy to work with.
- Don’t overfill them! This way they’ll cook perfectly without bursting.
- Boil in salted water.
Tips for Puerto Rican Pasteles
- Let the filling cool before wrapping so the leaves don’t break while folding.
- Use a high-power blender so the masa turns out smooth and not grainy.
- Run the plantain leaves over an open flame so they're flexible and easy to fold.
- Fold tightly and tie with kitchen twine so they hold their shape in the pot.
Tips for Venezuelan Hallacas
- Boil the chicken first and save some of the broth for the masa since it has so much flavor.
- Use precooked white cornmeal for the masa; regular cornmeal won’t work.
- Add the cornmeal to the reserved broth, not the other way around.
- Layer the masa, meat, and shredded chicken carefully so the hallacas don’t fall apart while folding.
Preparation & How To Serve
Tamales, pasteles, and hallacas are usually reserved for special occasions and holidays, especially around Christmas and other big family celebrations. Making them is often a full family affair where everyone is pitching in to prepare the masa, cook the filling, and wrap each one carefully. It’s a labor of love that always results in huge batches to share with friends too!
In Puerto Rico, pasteles are sometimes served with hot sauce or a little ketchup on the side, while Cuban tamales and Venezuelan hallacas are enjoyed straight from the pot, likely alongside other festive dishes. No matter the version, the process of making them together is just as important as enjoying them, turning cooking them into a cherished tradition.
Pasteles 3 Ways
18
105 minutes
195 minutes
Ingredients
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½ lb pork stew meat, cut into small chunks
½ cup cooking oil
2 tbsp Loisa Sofrito Rojo
½ cup tomato sauce
1 tsp Loisa Organic Adobo
1 cup corn kernels (fresh, canned, or frozen and defrosted)
1 cup chicken broth
1 ½ cups cornmeal
½ tsp Loisa Organic Sazón
12 dried corn husks
8 cups water
1 tbsp Loisa Sal Marina
Kitchen twine, for tying
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½ lb pork stew meat, cut into small chunks
2 tbsp Loisa Recaito (plus 1 tbsp for cooking)
½ teaspoon Loisa Organic Adobo
¼ teaspoon Loisa Organic Sazón
2 tbsp achiote oil
¼ onion, chopped
4 cups broth
¼ cup tomato sauce
1 tbsp chopped olives
3 green bananas, peeled and cut into chunks
1 yautía, peeled and cut into chunks
1 small batata, peeled and cut into chunks
¼ calabaza, peeled and cut into chunks
¼ cup achiote oil (plus more for brushing)
6 plantain leaves, cut into 8 x 6 inch rectangles
6 parchment paper sheets
Kitchen twine
8 cups water
1 tbsp Loisa Sal Marina
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1 chicken breast
4 cups broth
½ onion
½ red bell peppers
½ green bell peppers
3 garlic cloves
2 tbsp Loisa Organic Adobo
¼ lb beef stew meat, cut into chunks
¼ lb pork stew meat, cut into chunks
2 tbsp achiote oil
2 tbsp Loisa Classic Sofrito
¼ green bell pepper, chopped
¼ onion, chopped
2 garlic cloves, chopped
Loisa Sal Marina, to taste
4 cups broth (reserved)
1 ½ cups precooked white cornmeal
1 tbsp Loisa Organic Sazón
2 tbsp achiote oil
6 plantain leaves
Sliced red bell pepper and onion for topping
Kitchen twine
8 cups water
1 tbsp Loisa Sal Marina
Directions
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In a pan over medium high heat, cook the pork in the oil until browned and crispy on the edges.
Lower the heat and stir in the Loisa Sofrito Rojo, tomato sauce, and Loisa Organic Adobo. Cook for 5 minutes on low.
Blend the corn kernels and chicken broth until smooth.
In a bowl, combine the blended corn, cornmeal, Loisa Sazón, and the pork with its sauce. Mix until fully combined.
Soak the corn husks in hot water for 10 minutes to soften. Remove from water and dry completely before assembling.
To assemble, use two husks layered in opposite directions for each tamale. Add one scoop of masa in the center. Fold the sides of the top husk over, then the bottom. Flip and repeat with the second husk. Tie with kitchen twine. Repeat until you have 6 tamales.
Bring a pot of water to a boil and add Loisa Sal Marina. Add the tamales and boil for 1 hour.
Remove, let cool slightly, unwrap, and serve warm.
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Season the pork with Loisa Recaito, Loisa Organic Adobo, and Loisa Organic Sazón.
In a pot over medium heat, add the achiote oil, pork, chopped onion, and the extra tablespoon of Loisa Recaito. Cook until the pork is browned.
Pour in the broth and cook until the pork is tender and the liquid has reduced.
Stir in the tomato sauce and chopped olives. Cook for 5 more minutes and set aside.
In a blender, blend the green bananas, yautía, batata, calabaza, and achiote oil until smooth to form the masa.
Clean the plantain leaves and pass them quickly over an open flame to soften. Place each leaf on top of a sheet of parchment paper.
Brush the leaf with achiote oil and spoon some masa in the center. Add pork filling in the middle.
Fold the parchment paper over the filling, then fold the sides and ends tightly. Secure each pastel with kitchen twine. Repeat until you have 6 pasteles.
Bring a pot of water to a boil and add Loisa Sal Marina. Add the pasteles and boil for 45 minutes.
Remove, let cool slightly, unwrap, and serve warm.
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In a large pot, combine the chicken, broth, onion, red and green bell peppers, garlic, and 1 tbsp Loisa Organic Adobo. Cook for 20 minutes then remove the chicken from the pot and strain the broth, reserving 3 cups for preparing the masa.
In a pot add achiote oil, beef and pork stew chunks, Loisa Sofrito, the remaining Loisa Adobo, chopped green bell pepper, chopped onion, and chopped garlic. Cook until the vegetables are soft then add broth and cook until all the meat is tender. Season with Loisa Sal Marina to taste.
In a bowl, mix the reserved broth with the cornmeal, achiote oil, and sazón until smooth to form the masa.
Clean the plantain leaves and place each leaf on a flat surface. Add a scoop of masa, top with the meat filling, shredded chicken, and sliced red bell pepper and onion.
Fold the sides of the leaf over the filling, then fold the top and bottom and secure with kitchen twine. Repeat until you have 6 hallacas.
In a large pot, bring water to a boil and add Loisa Sal Marina. Add the hallacas and cook for 45 minutes.
Remove, let cool slightly, unwrap, and serve warm.
What You'll Need:
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Pasteles 3 Ways
18
105 minutes
195 minutes
Ingredients
blank
½ lb pork stew meat, cut into small chunks
½ cup cooking oil
2 tbsp Loisa Sofrito Rojo
½ cup tomato sauce
1 tsp Loisa Organic Adobo
1 cup corn kernels (fresh, canned, or frozen and defrosted)
1 cup chicken broth
1 ½ cups cornmeal
½ tsp Loisa Organic Sazón
12 dried corn husks
8 cups water
1 tbsp Loisa Sal Marina
Kitchen twine, for tying
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½ lb pork stew meat, cut into small chunks
2 tbsp Loisa Recaito (plus 1 tbsp for cooking)
½ teaspoon Loisa Organic Adobo
¼ teaspoon Loisa Organic Sazón
2 tbsp achiote oil
¼ onion, chopped
4 cups broth
¼ cup tomato sauce
1 tbsp chopped olives
3 green bananas, peeled and cut into chunks
1 yautía, peeled and cut into chunks
1 small batata, peeled and cut into chunks
¼ calabaza, peeled and cut into chunks
¼ cup achiote oil (plus more for brushing)
6 plantain leaves, cut into 8 x 6 inch rectangles
6 parchment paper sheets
Kitchen twine
8 cups water
1 tbsp Loisa Sal Marina
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1 chicken breast
4 cups broth
½ onion
½ red bell peppers
½ green bell peppers
3 garlic cloves
2 tbsp Loisa Organic Adobo
¼ lb beef stew meat, cut into chunks
¼ lb pork stew meat, cut into chunks
2 tbsp achiote oil
2 tbsp Loisa Classic Sofrito
¼ green bell pepper, chopped
¼ onion, chopped
2 garlic cloves, chopped
Loisa Sal Marina, to taste
4 cups broth (reserved)
1 ½ cups precooked white cornmeal
1 tbsp Loisa Organic Sazón
2 tbsp achiote oil
6 plantain leaves
Sliced red bell pepper and onion for topping
Kitchen twine
8 cups water
1 tbsp Loisa Sal Marina
Directions
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In a pan over medium high heat, cook the pork in the oil until browned and crispy on the edges.
Lower the heat and stir in the Loisa Sofrito Rojo, tomato sauce, and Loisa Organic Adobo. Cook for 5 minutes on low.
Blend the corn kernels and chicken broth until smooth.
In a bowl, combine the blended corn, cornmeal, Loisa Sazón, and the pork with its sauce. Mix until fully combined.
Soak the corn husks in hot water for 10 minutes to soften. Remove from water and dry completely before assembling.
To assemble, use two husks layered in opposite directions for each tamale. Add one scoop of masa in the center. Fold the sides of the top husk over, then the bottom. Flip and repeat with the second husk. Tie with kitchen twine. Repeat until you have 6 tamales.
Bring a pot of water to a boil and add Loisa Sal Marina. Add the tamales and boil for 1 hour.
Remove, let cool slightly, unwrap, and serve warm.
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Season the pork with Loisa Recaito, Loisa Organic Adobo, and Loisa Organic Sazón.
In a pot over medium heat, add the achiote oil, pork, chopped onion, and the extra tablespoon of Loisa Recaito. Cook until the pork is browned.
Pour in the broth and cook until the pork is tender and the liquid has reduced.
Stir in the tomato sauce and chopped olives. Cook for 5 more minutes and set aside.
In a blender, blend the green bananas, yautía, batata, calabaza, and achiote oil until smooth to form the masa.
Clean the plantain leaves and pass them quickly over an open flame to soften. Place each leaf on top of a sheet of parchment paper.
Brush the leaf with achiote oil and spoon some masa in the center. Add pork filling in the middle.
Fold the parchment paper over the filling, then fold the sides and ends tightly. Secure each pastel with kitchen twine. Repeat until you have 6 pasteles.
Bring a pot of water to a boil and add Loisa Sal Marina. Add the pasteles and boil for 45 minutes.
Remove, let cool slightly, unwrap, and serve warm.
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In a large pot, combine the chicken, broth, onion, red and green bell peppers, garlic, and 1 tbsp Loisa Organic Adobo. Cook for 20 minutes then remove the chicken from the pot and strain the broth, reserving 3 cups for preparing the masa.
In a pot add achiote oil, beef and pork stew chunks, Loisa Sofrito, the remaining Loisa Adobo, chopped green bell pepper, chopped onion, and chopped garlic. Cook until the vegetables are soft then add broth and cook until all the meat is tender. Season with Loisa Sal Marina to taste.
In a bowl, mix the reserved broth with the cornmeal, achiote oil, and sazón until smooth to form the masa.
Clean the plantain leaves and place each leaf on a flat surface. Add a scoop of masa, top with the meat filling, shredded chicken, and sliced red bell pepper and onion.
Fold the sides of the leaf over the filling, then fold the top and bottom and secure with kitchen twine. Repeat until you have 6 hallacas.
In a large pot, bring water to a boil and add Loisa Sal Marina. Add the hallacas and cook for 45 minutes.
Remove, let cool slightly, unwrap, and serve warm.