By: Franchesca Livraghi | @breakthrukitchen

Pasteles al Horno is a version of Pasteles en Hoja that’s assembled all in one pan and baked in a waterbath with banana leaves. This baked version lets you skip the wrapping and steaming, but still gives you all the comforting flavors of traditional pasteles. It’s an easy way to keep the tradition alive without the extra work!

The shortcut we all need during the holidays

The holidays are busy enough without spending hours folding and steaming pasteles one by one. But we can’t celebrate Nochebuena without pasteles! That’s where this Pasteles al Horno recipe comes in handy.

Forget about having to track down your pasteles lady from last Christmas, this baked version is the ultimate shortcut. The holidays should be joyful, not stressful, and this recipe keeps things easy and simple!

How to make achiote oil

Achiote oil is a must for making pasteles, and these Pasteles al Horno are no exception! The achiote oil gives the pasteles that beautiful golden color and a subtle boost of flavor. Making it with Loisa’s Organic Annatto Seeds is super simple and totally worth it. Here’s how:

1. Heat ¼ cup of cooking oil, I always use olive oil, in a small saucepan over low medium heat.
2. Add 1 tablespoon of Loisa’s Organic Annatto Seeds.
3. Stir gently and let the seeds steep for 3 to 5 minutes, until the oil turns a rich reddish orange color. Stay close and keep an eye on it to prevent burning!
4. Remove from heat, strain out the seeds, and let the oil cool. Store in an airtight container.

Use a blender for the masa

In many traditional pasteles en hoja recipes, the plantain, yautía, and kabocha squash are grated by hand. This can be pretty time-consuming, and if you are here, it’s probably because you want to save some time. 

Using a blender or food processor makes the process so much quicker and still gives you the smooth, creamy masa you need for these Pasteles al Horno. 

Shredded chicken is key for the filling

I like to use shredded chicken for the filling because it’s easy to season with Loisa Organic Adobo and Sazón and cooks up soft and tender, making it perfect for pasteles. It’s also better than diced chicken in pasteles since it’s easier to cut into and creates a more smoother texture in every bite.

Use banana leaves to keep it juicy

Banana leaves are key to keeping your Pasteles al Horno moist and full of flavor. They trap the steam while it bakes, preventing the masa from drying out. Make sure to cover the masa completely with the leaves so everything stays soft and juicy. Plus, they add that traditional taste you get from classic pasteles!