Pasteles de yuca is the version of pastel en hoja that uses only cassava as the main ingredient for the masa.
In traditional pasteles, you’ll find ingredients like plantain and yautia, but here we’re sticking to only yuca!
This post may contain affiliates. Please see my affiliate notice for details.
Add kabocha squash for color
Kabocha squash is blended with the cassava to give the masa that perfect yellow color. You can’t forget to include it!
You’ll also need some achiote oil throughout the recipe to add color to your pasteles.
Use your favorite filling
I prefer my pasteles de yuca en hoja with chicken filling, but you can prepare these with beef or even make them vegetarian by using vegetables like peppers and mushrooms.
How to fold pasteles
To assemble pasteles, start by laying down the parchment paper, then place the banana leaf on top.
Add a bit of achiote oil to the leaf, spread the masa, and place the filling in the center.
Fold the banana leaf over the masa to cover it and then fold the sides in tightly to form a package. Tie it securely with string and set them aside.
Cook them right away or freeze them
You can cook pasteles de yuca immediately or freeze them for later. If you’re cooking them right away, boil them for about 35 minutes until they’re tender.
For frozen pasteles, cook them for around an hour to make sure they’re fully heated and soft.
Pasteles de Yuca (Dominican Cassava Pocket)
Equipment
- 6 pieces Parchment Paper
- 6 banana leaves
- Butchers twine
Ingredients
Masa
- 2 yucas (cassavas)
- 1/8 kabocha squash
- 1 tbsp achiote oil + more for assembling
- 1 tbsp sofrito
- 1 tsp adobo
- ¼ tsp salt
- 1 lime
Instructions
Masa
- Peel and chop yuca and kabocha squash.
- Place yuca, kabocha squash, achiote oil, sofrito, adobo, lime juice, and salt in a blender, then blend into a smooth paste and set aside.
Chicken filling
- Season chicken breast with adobo, sazón, sofrito, salt, and oregano.
- Cook chicken in a pan until tender, then add cubanelle pepper, red onion, garlic, lime juice, cilantro, tomato paste, and water. Cook until soft and tender, then set aside.
Assembly
- Lay parchment paper down with a banana leaf on top, add a bit of achiote oil, spread a spoonful of yuca masa, and place chicken filling in the center.
- Fold the banana leaf, wrap with parchment paper, and tie with butcher’s twine.
- Boil pasteles for 35 minutes if cooking immediately or 1 hour if frozen.
- Serve with a drizzle of ketchup, mayonnaise, and hot sauce. Buen provecho!
