Pasteles de Yuca en Hoja [Recipe + Video] Cassava Pockets
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5
6 reviews
Excellent
Pasteles de Yuca en Hoja [Recipe + Video] Cassava Pockets
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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
- 2 pound cassava 0.9 kg], peeled and washed, aka yuca
- ½ pound kabocha squash 0.23 kg], peeled, aka auyama
- 1 cup whole milk or skim milk
- 1 tablespoon annatto powder aka bija, achiote
- 2 tablespoon butter at room temperature, salted
- 1¾ tablespoon salt divided
- 1 teaspoon garlic powder
- 2 cups Filling of your choice See list above the recipe
For wrapping
- 3 plantain leaf and parchment paper, cut into 6 squares of 5"x 5" [13 x 13 cm, squares
- butcher's 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.
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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