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

Name: Pasteles de Yuca en Hoja [Recipe + Video] Cassava Pockets
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 portions
Ingredients: 2 pound yuca (cassava); ½ pound auyama (kabocha squash); 1 cup milk (whole or skim); 1 tablespoon bija (annato, achiote) powder; 2 tablespoon salted butter; 1¾ tablespoon salt; 1 teaspoon garlic powder; 2 cups Filling of your choice; 3 plantain leave squares; Butchers twine

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
6 portions
Calories
315 kcal
Course
Snacks, Lunch, Dinner
Cuisine
Caribbean, Dominican

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

Oriana Walker

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

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Ingredients

Servings

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)

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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.

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 Information

Show Details

Serving 2pasteles Calories 315kcal (16%) Carbohydrates 63g (21%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 14mg (5%) Sodium 1050mg (44%) Potassium 603mg (17%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 719IU (14%) Vitamin C 36mg (40%) Calcium 84mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6portions

Amount Per Serving

Calories 315 kcal

% Daily Value*

Serving	2pasteles
Calories	315kcal	16%
Carbohydrates	63g	21%
Protein	4g	8%
Fat	6g	9%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	14mg	5%
Sodium	1050mg	44%
Potassium	603mg	13%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	719IU	14%
Vitamin C	36mg	40%
Calcium	84mg	8%
Iron	1mg	6%