Pasteles

Pasteles is a term used for savory dishes in various Latin American and Caribbean cuisines, typically involving a dough or masa filled with meat or vegetables and wrapped in plantain or banana leaves before cooking. The exact dough and fillings vary by region, but the concept is similar to that of a tamale.

In many Caribbean versions, the dough is made from grated green plantains and starchy roots such as yautía and ñame, sometimes with added fat, broth, and seasonings. Fillings commonly feature pork, but chicken, beef, seafood, or vegetables are used as well. Seasonings may include garlic, onions, peppers, olives, capers, and sometimes raisins or pimiento, producing a savory, aromatic mixture.

The preparation usually involves spreading a portion of dough on a leaf, placing the filling inside, and folding or wrapping the dough to enclose the filling. The bundles are tied or secured and then boiled or steamed for several hours until the dough is firm and the flavors meld. In some areas, corn masa or other substitutes are used, and parchment or foil can replace leaf wrapping in contemporary kitchens.

Regional variations range from traditional Christmas dishes in Puerto Rico to similar leaf-wrapped preparations in the Dominican Republic and other Caribbean nations. In Central America and parts of Mexico, tamales are a related tradition, with pasteles-like preparations reflecting local ingredients and cooking customs.