Pasteles al horno is the baked version of Dominican pasteles en hoja. It’s easier and quicker to make but still packed with all the holiday flavors you love. Making traditional pasteles can take an entire day, but this pasteles casserole comes together in just 2 hours!
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Bake in a waterbath
This step is key to keeping your pasteles al horno soft, moist, and full of flavor. The steam ensures it cooks evenly, giving it that soft and silky texture that’s just as good as classic pasteles. It’s a small extra step that makes a big difference!
Use banana leaves just like in the classic
Banana leaves are a staple for making pasteles, and we’re putting them to work in a similar way in this baked pasteles casserole. You’ll need two leaves, slightly larger than your baking dish. Place one leaf on the bottom of the pan, brush it with achiote oil, and then add the layers of pasteles and filling.
Brush the second leaf with achiote oil, then place it on top with the oiled side facing down. Make sure all the edges of the casserole are covered by the banana leaf to avoid them from drying out!
Forget all about the wrapping and tying
The part about pasteles that lots of people get stumbled on is the wrapping and tying. Well in this baked version there’s none of that! It’s all the flavor without the fuss (or mess), making it so much easier to prepare during the holidays.
Pasteles al Horno (Baked Pasteles Casserole)
Equipment
- Rectangular baking pan
Ingredients
Chicken filling
Pasteles
- 1 green plantain
- 1 ripe plantain
- 1 yautia root
- 1/8 kabocha squash
- 1 tbsp achiote oil + more for assembling
- ½ cup milk
- 1 lime
- ½ tsp salt
- ½ tsp sazón
- 2 banana leaf sheets
Instructions
Chicken filling
- In a pan over medium heat, add the cubanelle pepper, red onion, garlic, and sofrito and cook until softened and fragrant.
- Add the shredded chicken and cook for 2-3 minutes, stirring to combine.
- Mix in the tomato paste and pour in the water, stirring well until all combined. Add lime juice, adobo, sazón, oregano, salt, and olives.
- Simmer for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed and the chicken is tender. Set aside to cool.
Pasteles
- Peel and cut the green plantain, ripe plantain, yautía, and kabocha squash into chunks and add them to a blender or food processor with the milk, achiote oil, lime juice, salt, and sazón. Blend until smooth, scraping down the sides as needed and working in batches if necessary.
- Preheat the oven to 350°F. Line the bottom of a baking pan with a banana leaf and brush it evenly with achiote oil.
- Spread a layer of the masa evenly over the banana leaf, about ¼ inch thick. Add the chicken filling in an even layer over the masa, then top with another ¼ inch thick layer of masa, spreading it evenly.
- Brush one side of another banana leaf sheet with achiote oil and place it on top of the masa to cover it.
- Place the baking pan inside a larger pan. 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, then carefully remove the banana leaf, slice, and serve. Buen provecho!
