Pastel en Hoja — Print Recipe — The Culinary Codex

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

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.