Pastel en Hoja

Name: Pastel en Hoja
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 12 servings
Cuisine: Dominican
Ingredients: 6 green plantains, peeled and grated; 3 green bananas, peeled and grated; 500g ground beef; 1 large onion, finely diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 tbsp achiote oil; 10 green olives, chopped; 1 tbsp capers; 1 tsp dried oregano; Banana leaves for wrapping; Salt and pepper; 2 tbsp vegetable oil; 250ml beef broth

Pastel en Hoja (pas-TEL en OH-ha)

Plantain Tamale in Banana Leaf

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 340 kcal

A savory Dominican tamale made with grated green plantain dough filled with seasoned ground beef, wrapped in banana leaves, and steamed until firm.

Nutrition & Info

Protein 16.0g

Carbs 42.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

grater or food processor banana leaves kitchen string large steamer pot

Presentation Guide

Vessel: served in banana leaf wrapping

Garnishes: none, unwrapped at table

Accompaniments: hot sauce, ketchup

Ingredients

6 green plantains, peeled and grated
3 green bananas, peeled and grated
500g ground beef
1 large onion, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp achiote oil
10 green olives, chopped
1 tbsp capers
1 tsp dried oregano
Banana leaves for wrapping
Salt and pepper
2 tbsp vegetable oil
250ml beef broth

Instructions

1
Grate plantains and bananas finely. Mix with achiote oil and salt to form a smooth, thick dough. Set aside.
2
Brown ground beef with onion, garlic, bell pepper, and oregano. Add tomato paste, olives, and capers. Cook until liquid evaporates.
3
Soften banana leaves by passing briefly over an open flame or blanching in hot water. Cut into large rectangles.
4
Spread a layer of plantain dough on each banana leaf. Add a spoonful of meat filling in the center.
5
Fold banana leaves to enclose the filling completely. Tie securely with kitchen string.
6
Steam pasteles in a large pot for one hour until dough is firm and cooked through. Serve warm in the leaf.

💡

Did You Know?

Making pasteles en hoja is a communal activity where entire families gather in assembly lines during Christmas, with each person assigned a specific task.

Chef's Notes

Equipment Tips

grater or food processor
banana leaves
kitchen string
large steamer pot

Garnishing

none, unwrapped at table

Accompaniments

hot sauce, ketchup

The Story Behind Pastel en Hoja

Pasteles en hoja represent the deep culinary heritage of the Dominican Republic, combining the Taino tradition of cooking in leaves with African techniques for preparing starchy root vegetables. The dish is the centerpiece of Dominican Christmas cooking, and its preparation is a cherished family ritual that can take an entire day. The assembly-line approach, where grandmothers, mothers, and children each handle different steps, is an important mechanism for passing culinary knowledge between generations.

🕐 Traditionally enjoyed christmas and special celebrations 📜 Origins: Taino and African cooking traditions

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