Pasteles de Yuca en Hoja [Video+Recipe] Cassava Pockets

Pasteles de Yuca en Hoja (Cassava Pockets)

Pasteles de Yuca en Hoja [Video+Recipe] Cassava Pockets

Discover how to cook authentic pasteles de yuca, made with cassava root. This dish is commonly made during the Christmas season

Course Dinner, Lunch, Party

Cuisine Caribbean, Dominican

Keyword how to make pasteles de yuca, pasteles de yuca recipe, yuca pasteles

Prep Time 30

Cook Time 1

Total Time 1 30

Servings portions

Calories 315kcal

Author Clara Gonzalez

Ingredients

2 pound yuca (cassava) [0.9 kg], peeled and washed
½ pound auyama (kabocha squash) [0.23 kg], peeled
1 cup milk (whole or skim)
1 tablespoon bija (annato, achiote) powder
2 tablespoon salted butter at room temperature
1¾ tablespoon salt divided
1 teaspoon garlic powder
2 cups filling of your choice See list above the recipe

For wrapping

3 plantain leave squares and parchment paper, cut into 6 squares of 5"x 5" [13 x 13 cm] .
Butchers twine (string for cooking)

Instructions

1. Grating

Grate yuca and auyama (separately) with the finest side of the grater. Use a food processor instead if you have one.
With a clean cotton cloth or cheesecloth, squeeze the yuca to get rid of as much liquid as possible. Remove any big pieces or clumps.
Combine yuca and auyama and set aside.

2. Mixing masa

Combine cassava and yuca mixture, milk, bija, butter, ¾ tablespoon of salt, and garlic powder. Mix well.

3. Wrapping pasteles

Put 3 tablespoons of the mixture on the center of one of these squares.
Put 3 tablespoons of filling in the center, cover with 3 more tablespoons of the root mixture to cover the filling.
Fold the leaf square in the shape of an envelope. Wrap again in parchment paper and tie tightly. You can now freeze if you so choose. See notes above the recipe.

4. Cooking

Heat ½ galón [1 lt] of water in a large pot over medium heat. Add 1 tablespoon of salt to the water.
Once it breaks the boil add the pasteles and simmer for 35 - 40 minutes, making sure they're always covered with water. Unwrap one to check for doneness, and boil another 10 minutes if needed.

5. Serving

Unwrap and serve with ketchup or hot sauce, or both.

Video

Notes

You can freeze the pasteles once wrapped but uncooked, just make sure they are tightly wrapped with plastic film with as little air as possible, and they should last up to 6 months in the freezer (although I prefer to reheat no more than a month later). If you will serve the next day, keep them in the fridge overnight to thaw them and boil before serving.

Nutrition