Hawaiian Pasteles with Pork Picadillo and Achiote Oil

Quick Recipe Version (TL;DR)

• Yield: 18 pasteles (serves 9)
• Prep Time: 2 hours (active; does not include marinating)
• Cook Time: 2 hours
• Total Time: 6 hours (includes 2 hours marinating)

Quick Ingredients

• 1 cup neutral oil + 3 tbsp annatto seeds (achiote oil)
• 2.5 lb boneless pork shoulder, 2 tbsp adobo seasoning, 4 garlic cloves, 1 tbsp white vinegar
• 2 tbsp achiote oil, 1/2 cup sofrito, 2 packets sazón con achiote, 1/2 cup tomato sauce, 1/2 cup water, 1/2 cup chopped green olives, 1 tbsp capers, 2 bay leaves
• 3 lb green bananas, 2 lb yuca (cassava), 1 tsp kosher salt, 2 tsp adobo seasoning, 1/2 cup achiote oil, 2/3 cup reserved pork juices
• Banana or ti leaves (18 pieces, 10×12 in), parchment (18 pieces, 12×15 in), kitchen twine
• For serving: extra achiote oil; optional quick gandules rice (2 cups rice, 1 can gandules, 1/4 cup sofrito, 1 packet sazón, 2 tbsp achiote oil, 2 cups water)

Do This

• 1. Make achiote oil: gently warm oil with annatto seeds 5–8 minutes until brick-red; strain.
• 2. Marinate pork 2 hours with adobo, garlic, and vinegar. Brown in achiote oil; add sofrito, sazón, tomato sauce, water, olives, capers, bay. Simmer 25–30 minutes; reserve 2/3 cup juices.
• 3. Prep leaves: pass banana or ti leaves over a low flame or hot pan to soften; wipe clean. Cut parchment and twine.
• 4. Grate green bananas and yuca; stir in salt, adobo, 1/2 cup achiote oil, and reserved pork juices to form a soft but hold-together masa.
• 5. Assemble: on parchment with leaf on top, spread 1/3 cup masa, add 2 heaping tbsp pork. Fold to encase; wrap and tie. Repeat (18 pasteles).
• 6. Steam in a large steamer over steady simmer 70 minutes, working in batches if needed.
• 7. Unwrap, drizzle achiote oil, serve with gandules rice.

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Why You’ll Love This Recipe

• A Hawaiʻi-by-way-of-Puerto-Rico classic: tender pasteles wrapped in ti or banana leaves with island aroma in every bite.
• Balanced flavors: savory pork picadillo, silky green-banana–yuca masa, and fragrant achiote oil.
• Make-ahead friendly: wrap and freeze, then steam straight from the freezer.
• Perfect for gatherings: assemble with friends and steam big batches.

Grocery List

• Produce: Green bananas (guineos verdes), yuca (cassava), garlic, cilantro (optional), banana or ti leaves.
• Dairy: None.
• Pantry: Neutral oil, annatto (achiote) seeds, adobo seasoning, sazón con achiote, sofrito, tomato sauce, green olives, capers, bay leaves, white vinegar, kosher salt, kitchen twine, parchment paper. Optional for rice: medium‑grain rice, canned gandules (pigeon peas).

Full Ingredients

Achiote Oil (Annatto Oil)

• 1 cup neutral oil (240 ml; canola or avocado)
• 3 tbsp annatto (achiote) seeds (30 g)

Pork Picadillo Filling

• 2.5 lb boneless pork shoulder, trimmed and cut into 1/2‑inch cubes (1.13 kg)
• 2 tbsp adobo seasoning
• 4 garlic cloves, finely grated
• 1 tbsp white vinegar
• 2 tbsp achiote oil (from above)
• 1/2 cup sofrito (120 ml)
• 2 packets sazón con achiote (about 1 oz/28 g total)
• 1/2 cup tomato sauce (120 ml)
• 1/2 cup water or low‑sodium chicken stock (120 ml)
• 1/2 cup pimento‑stuffed green olives, chopped (80 g)
• 1 tbsp capers, rinsed
• 2 bay leaves
• 1 tsp dried oregano
• 2 tbsp chopped cilantro (optional)

Green Banana–Yuca Masa

• 3 lb very green bananas (about 10–12; heavy green peel) (1.36 kg)
• 2 lb yuca/cassava, peeled and woody core removed (900 g)
• 1 tsp kosher salt (6 g)
• 2 tsp adobo seasoning
• 1/2 cup achiote oil (120 ml)
• 2/3 cup reserved pork cooking liquid (160 ml), warm
• 1 tbsp white vinegar or 2 tbsp lemon juice (for anti-browning water)

For Wrapping

• Banana leaves or ti (laʻi) leaves, cleaned and softened; cut 18 pieces about 10×12 inches (25×30 cm)
• Parchment paper, 18 sheets about 12×15 inches (30×38 cm)
• Kitchen twine, cut into 18–36 ties (each 24 inches/60 cm)

For Serving

• Extra achiote oil, for drizzling
• Optional: Quick Gandules Rice (arroz con gandules)
  • 2 cups medium‑grain rice, rinsed well
  • 2 tbsp achiote oil
  • 1/4 cup sofrito
  • 1 packet sazón con achiote
  • 1 can (15 oz/425 g) gandules (pigeon peas), undrained
  • 2 cups water (480 ml)
  • 3/4 tsp kosher salt

Step-by-Step Instructions

Step 1: Make the achiote oil

Combine the neutral oil and annatto seeds in a small saucepan. Warm over low heat until the oil reaches a gentle 200°F/95°C and turns deep brick‑red, 5–8 minutes. Do not let the seeds fry vigorously. Remove from heat, steep 2 minutes, then strain out the seeds. Cool. You will use this throughout the recipe and for serving.

Step 2: Marinate and cook the pork picadillo

In a bowl, mix the pork with adobo seasoning, grated garlic, and vinegar. Marinate at least 2 hours (refrigerated), or up to overnight. Heat 2 tbsp achiote oil in a heavy pot over medium‑high. Add pork in a single layer and brown 5–7 minutes total (work in batches). Stir in sofrito, sazón, oregano, tomato sauce, water/stock, olives, capers, bay leaves, and optional cilantro. Bring to a simmer, then reduce heat to medium‑low and cook uncovered until pork is tender and the sauce is thick and glossy, 25–30 minutes. You want a spoonable but not watery picadillo. Spoon off and reserve 2/3 cup of the flavorful cooking liquid for the masa. Remove bay leaves and let the filling cool to room temperature.

Step 3: Prepare leaves and steamer

Wipe banana or ti leaves with a damp cloth. Pass each piece quickly over a low gas flame or a hot dry skillet until glossy and pliable (5–10 seconds per section). Trim tough ribs; cut into 10×12‑inch pieces. Set each leaf on a 12×15‑inch sheet of parchment. Cut kitchen twine. Prepare a steamer pot with 2 inches of water and a rack; bring to a strong simmer over medium heat while you assemble.

Step 4: Make the green banana–yuca masa

Fill a large bowl with cold water and add the vinegar or lemon juice. Working one at a time, cut off both ends of each green banana, score lengthwise through the peel, and pry off peel; drop the peeled fruit into the acidulated water to prevent browning. Peel the yuca, remove any fibrous core. Using a food processor with a grating disk or a box grater, finely grate the bananas and yuca. Transfer to a large bowl. Add kosher salt, adobo seasoning, and 1/2 cup achiote oil. Stir in 2/3 cup reserved pork liquid until the masa is soft, cohesive, and spoonable—about mashed‑potato consistency that holds a slight mound. If too stiff, add a tablespoon of warm water or reserved liquid at a time; if too loose, grate a bit more yuca or stir in 1–2 tbsp fine cornmeal (nontraditional but effective) to tighten.

Step 5: Assemble and wrap the pasteles

Set up an assembly line with parchment+leaf stacks, masa, cooled pork filling, and twine. On the center of each leaf, spread about 1/3 cup masa into a 4×6‑inch rectangle. Spoon 2 heaping tablespoons pork picadillo down the middle. Use the leaf to fold the long sides of masa over the filling to encase, then fold the short ends to form a tidy packet. Wrap in the leaf, then in parchment. Fold the parchment like a present, then tie with twine in two directions to secure. Repeat to make 18 pasteles.

Step 6: Steam until tender

Arrange pasteles in the steamer in a single, slightly overlapping layer; do not submerge in water. Cover and steam over a steady simmer (not a rolling boil) for 70 minutes. Keep the water level constant, adding hot water as needed. If working in batches, keep cooked pasteles warm in a low oven (200°F/95°C) while steaming the next batch.

Step 7: Make the quick gandules rice (optional) and serve

For the rice: In a medium pot, heat 2 tbsp achiote oil over medium. Add sofrito; cook 1 minute. Stir in rice, sazón, and salt to coat. Add the entire can of gandules with its liquid plus 2 cups water. Bring to a boil, reduce to low, cover, and cook 18 minutes. Rest off heat, covered, 5 minutes; fluff. To serve: Unwrap pasteles, drizzle with warm achiote oil, and plate alongside gandules rice. Garnish with cilantro if you like.

Pro Tips

• Leaf prep matters: a quick pass over heat makes banana or ti leaves flexible and impart a subtle tea‑like aroma.
• Masa texture is key: aim for soft and spreadable but not runny—think thick mashed potatoes that hold shape.
• Reserve those juices: the concentrated pork liquid seasons and colors the masa from within.
• Tie firmly but not tight: leave a touch of room for the masa to expand as it steams.
• Batch and freeze: assemble, double-wrap, and freeze up to 3 months; steam from frozen 85–90 minutes.

Variations

• Chicken Pasteles: swap pork for 2.5 lb boneless, skinless chicken thighs; simmer 20–25 minutes.
• Vegetarian Picadillo: use jackfruit or chopped mushrooms with diced potatoes; add extra olives and capers for punch.
• Root Veg Boost: add 8 oz grated calabaza (kabocha) to the masa for gentle sweetness and deeper color.

Storage & Make-Ahead

Refrigerate cooked pasteles (still wrapped) up to 4 days; reheat by steaming 15–20 minutes or microwaving unwrapped on a damp‑towel‑lined plate. Freeze wrapped, uncooked pasteles up to 3 months; steam from frozen 85–90 minutes. Achiote oil keeps 1 month refrigerated or 2 months in a cool, dark pantry. Picadillo filling can be made 2 days ahead; chill and rewarm before assembling.

Nutrition (per serving)

Approximate for 2 pasteles: 660 calories; 36 g fat; 56 g carbohydrates; 22 g protein; 6 g fiber; 820 mg sodium. Values will vary based on wrapping absorption and exact trimming.