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Cocina Criolla / Side Dishes

Pasteles de Platano


  • 3 green plantains
  • 1 chopped onion
  • ½ lb white yautia
  • 1 chopped bell pepper
  • 1 cup milk
  • 1 tablespoon oregano
  • 1 tablespoon salt
  • 2 chopped tomatoes
  • ½ cup achiote
  • 1 lb pork meat
  • ¼ lb ham
  • 3 cilantro leaves
  • ¼ tablespoon salt
  • 1 minced cilantrillo
  • ¼ lb salt pork
  • ¼ cup achiote
  • 2 tablespoons capers
  • ½ cup olives
  • ½ tsp marjoram
  • ⅓ cup raisins
  • ½ cup water
  • 1 cup cooked chick peas
  • 3 packages plantain leaves
  • Strings to tie


Peel the plantain and the yautia and soak in salted water for 5 mins. Grate vegetables on the finest side of the grater. Add the milk, salt and 1st achiote then mix well until color is uniform. Season to taste and set aside until filling is made. chop the pork, ham, salt pork into small pieces and add capers, olives, raisins, chick peas, onion, bell peppers, tomatoes, minced cilantro, cilantrillo, achiote and oregano. add ½ water and cook for 20 mins. Clean and trim the plantain leaves and cut into 10" pieces. use one or two pieces for each pastel. Grease inside of each leaf and put about ⅓ cup vegetable mixture in center of leaf, spread it out to a rectangular shape. Place about 2 tablespoons of filling on top of the spread. Fold the leaves lenghtwise so edges of mixture meet, fold sides towards middle, and fold ends down (almost like folding an envelope but tighter). Place 2 pasteles together with folded sides facing each other, tie like a christmas package. boil for 45 minutes in salted water. Remove from water and drain before serving. serve hot.

Recipe sent by: Cindy Rodriguez from Tennesse.

My Favorite Recipe Book

Find recipes like this and more in the recipe book Puerto Rican Cookery by Carmen Aboy Valldejuli. My mother gave me this recipe book on my 18th birthday and it has been my staple recipe book ever since.

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