Pasteles al Horno
Pasteles made in the oven - all the sabor without all the work.
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:
- Heat ¼ cup of cooking oil, I always use olive oil, in a small saucepan over low medium heat.
- Add 1 tablespoon of Loisa’s Organic Annatto Seeds.
- 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!
- 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!
Pasteles al Horno
12
50 minutes
80 minutes
Ingredients
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4 cups cooked shredded chicken
½ cup Loisa Sofrito Rojo
2 ½ cups water
1 tsp Loisa Organic Adobo
½ tsp Loisa Organic Sazón
¼ tsp Loisa Organic Oregano
Loisa Sal Marina to taste
3 manzanilla olives, chopped
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1 green plantain
1 ripe plantain
1 yautia roots
⅛ kabocha squash
1 tbsp achiote oil + more for assembling
½ cup milk
1 lime
½ tsp Loisa Organic Sal Marina
½ tsp Loisa Organic Sazón
2 banana leaf sheets
Directions
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In a large pan, combine the shredded chicken, Loisa Sofrito Rojo, and water.
Season with Loisa Adobo, Loisa Sazón, Loisa Oregano, and Loisa Sal Marina to taste.
Add the chopped manzanilla olives and simmer over low medium heat for 15-20 minutes, until the mixture is thickened slightly and the chicken is tender.
Remove from heat and let the filling cool slightly before assembling.
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Preheat the oven to 350°F.
Peel and cut the green plantain, ripe plantain, yautía roots, and kabocha squash into chunks.
Add the chunks to a blender or food processor along with the milk, achiote oil, lime juice, Loisa Sal Marina, and Loisa Sazón. Blend until smooth and creamy, scraping down the sides as needed. Work in batches if necessary.
Line the bottom of a baking pan with a banana leaf and brush evenly with achiote oil.
Spread a layer of the masa evenly over the banana leaf about ¼ of an inch thick and add the chicken filling in an even layer over the masa. Top with another layer of the masa about ¼ of an inch thick, spreading it evenly.
Brush one side of a banana leaf sheet with achiote oil and place it over the top of the masa to cover it.
Place the baking pan in a larger pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking pan to create a water bath.
Cover the baking pan tightly with foil and bake for 45 minutes. Let it cool for 10 minutes before carefully removing the banana leaf and slicing and serving! Buen provecho!
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Pasteles al Horno
12
50 minutes
80 minutes
Ingredients
blank
4 cups cooked shredded chicken
½ cup Loisa Sofrito Rojo
2 ½ cups water
1 tsp Loisa Organic Adobo
½ tsp Loisa Organic Sazón
¼ tsp Loisa Organic Oregano
Loisa Sal Marina to taste
3 manzanilla olives, chopped
blank
1 green plantain
1 ripe plantain
1 yautia roots
⅛ kabocha squash
1 tbsp achiote oil + more for assembling
½ cup milk
1 lime
½ tsp Loisa Organic Sal Marina
½ tsp Loisa Organic Sazón
2 banana leaf sheets
Directions
blank
In a large pan, combine the shredded chicken, Loisa Sofrito Rojo, and water.
Season with Loisa Adobo, Loisa Sazón, Loisa Oregano, and Loisa Sal Marina to taste.
Add the chopped manzanilla olives and simmer over low medium heat for 15-20 minutes, until the mixture is thickened slightly and the chicken is tender.
Remove from heat and let the filling cool slightly before assembling.
blank
Preheat the oven to 350°F.
Peel and cut the green plantain, ripe plantain, yautía roots, and kabocha squash into chunks.
Add the chunks to a blender or food processor along with the milk, achiote oil, lime juice, Loisa Sal Marina, and Loisa Sazón. Blend until smooth and creamy, scraping down the sides as needed. Work in batches if necessary.
Line the bottom of a baking pan with a banana leaf and brush evenly with achiote oil.
Spread a layer of the masa evenly over the banana leaf about ¼ of an inch thick and add the chicken filling in an even layer over the masa. Top with another layer of the masa about ¼ of an inch thick, spreading it evenly.
Brush one side of a banana leaf sheet with achiote oil and place it over the top of the masa to cover it.
Place the baking pan in a larger pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking pan to create a water bath.
Cover the baking pan tightly with foil and bake for 45 minutes. Let it cool for 10 minutes before carefully removing the banana leaf and slicing and serving! Buen provecho!