Spicy Ground Beef Pasteles Recipe Wrapped in Banana Leaves

The aroma of spices mingling with savory ground beef, all wrapped snugly in fragrant banana leaves, makes this recipe one worth savoring. Spicy ground beef pasteles are a vibrant dish that brings the flavors of the Caribbean right to your table. I remember the first time I made these—it wasn’t perfect, but the combination of textures and bold spices had me hooked. Over time, I’ve tweaked and tested until I landed on a recipe that’s packed with flavor and easier than you’d think!

Whether you’re celebrating a holiday, hosting a dinner party, or just looking for something unique to try, this recipe is a showstopper. It’s a little labor of love, but trust me—it’s worth every effort. The process of wrapping the pasteles in banana leaves and steaming them creates a dish that’s not only delicious but visually stunning. Plus, the spicy kick from the ground beef filling will have everyone asking for seconds!

Why You’ll Love This Recipe

• Bursting with Flavor: The spicy ground beef, combined with the earthy banana leaves, creates a flavor explosion that’s hard to beat.
• Perfect for Gatherings: These pasteles are a crowd-pleaser, whether for a holiday feast, potluck, or casual get-together.
• Customizable: Adjust the spice level, swap out the filling, or even change the type of wrapper based on your preferences.
• Authentic and Comforting: This dish is inspired by traditional Caribbean pasteles, bringing a taste of culture and history to your table.
• Make-Ahead Friendly: You can prepare these ahead of time and steam them just before serving. They’re also freezer-friendly!

What sets this recipe apart is the use of banana leaves. They infuse a subtle yet distinctive flavor into the pasteles while keeping them moist and tender. The spicy ground beef filling is seasoned to perfection, with a balance of heat, savoriness, and a touch of sweetness that will leave your taste buds singing. Don’t be surprised if this becomes your new go-to dish for comfort and celebration!

What Ingredients You Will Need

This recipe uses a mix of everyday pantry staples and a few specialty items to deliver authentic flavor and texture.

For the Filling:

• 1 lb (450 g) ground beef
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 bell pepper, finely diced (use red or green for color)
• 4 garlic cloves, minced
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder (adjust to taste for spice level)
• 1/2 tsp oregano
• 1 tbsp tomato paste
• 1/4 cup (60 ml) beef broth
• Salt and pepper to taste

For the Dough:

• 2 cups (280 g) masa harina
• 1/4 cup (60 ml) vegetable oil
• 1 1/2 cups (360 ml) warm water
• 1/2 tsp salt

For Wrapping:

• Banana leaves (cut into squares, rinsed, and softened)
• Kitchen twine or strips of banana leaves for tying

Tip: If you can’t find banana leaves, parchment paper or aluminum foil can be used as substitutes—though banana leaves add a unique aroma and authenticity to the dish.

Equipment Needed

• Large skillet for cooking the filling
• Mixing bowls for the dough
• Steamer or large pot with a steaming rack
• Sharp knife or kitchen scissors for prepping banana leaves
• Spoon for spreading filling and dough
• Kitchen twine or toothpicks for securing the wraps

If you don’t have a steamer, you can improvise with a large pot and a heatproof plate or rack. Just make sure the pasteles aren’t submerged in water—they should steam, not boil!

Preparation Method

1. Prepare the Filling: Heat olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic, sautéing until softened and fragrant (about 5 minutes). Add the ground beef and cook until browned, breaking it apart with a spoon.
2. Stir in the smoked paprika, cumin, chili powder, oregano, tomato paste, and beef broth. Simmer for 5-7 minutes until the flavors meld together and the mixture thickens. Season with salt and pepper to taste. Set aside to cool.
3. Make the Dough: In a large bowl, combine masa harina, vegetable oil, warm water, and salt. Mix until a soft, pliable dough forms. If it feels dry, add a little more water, one tablespoon at a time.
4. Prepare the Banana Leaves: Cut the banana leaves into squares (about 10×10 inches). Rinse them under warm water and pat dry. To soften, pass them over a flame or place them in hot water briefly until they’re pliable.
5. Assemble the Pasteles: Lay a banana leaf square flat and spread a thin layer of dough in the center (about 2-3 tablespoons). Add a spoonful of the beef filling, then fold the banana leaf like a package and secure with twine.
6. Steam the Pasteles: Arrange the wrapped pasteles in a steamer, making sure they’re not overcrowded. Steam over medium heat for 45 minutes to 1 hour. The dough should be firm and cooked through.
7. Remove the pasteles from the steamer and let them cool slightly before serving.

Cooking Tips & Techniques

• Softening Banana Leaves: Don’t skip this step! It makes them easier to fold and prevents tearing.
• Don’t Overstuff: Too much filling can cause the wraps to burst or make them difficult to seal.
• Flavor Balancing: Taste the filling before assembling. Adjust spices, salt, and chili powder to suit your preferences.
• Steaming Consistency: Keep an eye on the water level in your steamer. Add more hot water if needed, but avoid letting it touch the pasteles.
• Make Ahead: Assemble the pasteles and freeze them. Steam directly from frozen, adding an extra 10-15 minutes to the cooking time.

Variations & Adaptations

• Vegetarian Option: Swap the ground beef for crumbled tofu or a mix of sautéed mushrooms and lentils.
• Mild Version: Skip the chili powder or use sweet paprika instead for a milder flavor profile.
• Seasonal Twist: Add a handful of diced sweet potatoes or plantains to the filling for a hint of sweetness.
• Gluten-Free Alternative: Masa harina is naturally gluten-free, but ensure other ingredients (like broth) are safe if you’re cooking for someone with allergies.
• Personal Experiment: I once added raisins to the filling for a sweet-savory combo—it was surprisingly delightful!

Serving & Storage Suggestions

Serve these spicy ground beef pasteles warm, straight from the steamer. Pair them with a side of tangy avocado salsa, a fresh green salad, or even a cold beer for a complete meal. They’re great as an appetizer or the star of your dinner table!

Store leftover pasteles in an airtight container in the fridge for up to 3 days. To reheat, steam them again for 10-15 minutes or microwave them, wrapped in a damp paper towel, for about 2 minutes. They can also be frozen for up to 3 months—just thaw overnight and reheat before serving.

Nutritional Information & Benefits

Each pastel is packed with protein from the ground beef and masa harina, making it a satisfying meal. With the addition of banana leaves, you avoid using excess oils or fats in the cooking process. This recipe is naturally gluten-free and can easily be adapted for different dietary needs.

Be mindful of the spice level if serving to kids or individuals with heat sensitivity. Banana leaves are an excellent choice for steaming, as they’re eco-friendly and free from added chemicals found in some packaged wraps.

Conclusion

If you’re looking for a recipe that’s packed with bold flavors, a touch of spice, and an undeniable dose of comfort, these spicy ground beef pasteles wrapped in banana leaves are calling your name. They’re a little more hands-on, but the result is a dish that feels like an edible hug.

Don’t be afraid to tweak the recipe to suit your taste—add more spice, swap the filling, or try a different wrapper. I can’t wait for you to try this recipe and make it your own!

Let me know in the comments how yours turned out, or share your creative twists. If you loved this recipe, don’t forget to share it with friends. Happy cooking!

FAQs

Can I use a different type of meat?

Absolutely! Ground turkey, chicken, or even pork work well in this recipe. Just adjust the seasonings to complement your choice.

Where can I buy banana leaves?

Banana leaves are often found in the frozen section of Asian or Latin grocery stores. If fresh ones are available, even better!

How spicy are these pasteles?

The spice level is moderate, but you can adjust it by adding more or less chili powder to match your preference.

Can I make these without a steamer?

If you don’t have a steamer, use a large pot with a heatproof plate or rack inside. Ensure the water doesn’t touch the pasteles.

What’s the best way to freeze pasteles?

Wrap the uncooked pasteles tightly in plastic wrap or foil, then store them in an airtight container or freezer bag. Steam them directly from frozen when ready to enjoy!

Spicy Ground Beef Pasteles Recipe Wrapped in Banana Leaves

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• Author: Daphne
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

A vibrant Caribbean dish featuring spicy ground beef wrapped in fragrant banana leaves and steamed to perfection. Perfect for gatherings or a unique comfort meal.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 bell pepper, finely diced
• 4 garlic cloves, minced
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• 1 tbsp tomato paste
• 1/4 cup beef broth
• Salt and pepper to taste
• 2 cups masa harina
• 1/4 cup vegetable oil
• 1 1/2 cups warm water
• 1/2 tsp salt
• Banana leaves (cut into squares, rinsed, and softened)
• Kitchen twine or strips of banana leaves for tying

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Instructions

1. Heat olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic, sautéing until softened and fragrant (about 5 minutes).
2. Add the ground beef and cook until browned, breaking it apart with a spoon.
3. Stir in the smoked paprika, cumin, chili powder, oregano, tomato paste, and beef broth. Simmer for 5-7 minutes until the flavors meld together and the mixture thickens. Season with salt and pepper to taste. Set aside to cool.
4. In a large bowl, combine masa harina, vegetable oil, warm water, and salt. Mix until a soft, pliable dough forms. If it feels dry, add a little more water, one tablespoon at a time.
5. Cut the banana leaves into squares (about 10×10 inches). Rinse them under warm water and pat dry. To soften, pass them over a flame or place them in hot water briefly until they’re pliable.
6. Lay a banana leaf square flat and spread a thin layer of dough in the center (about 2-3 tablespoons). Add a spoonful of the beef filling, then fold the banana leaf like a package and secure with twine.
7. Arrange the wrapped pasteles in a steamer, making sure they’re not overcrowded. Steam over medium heat for 45 minutes to 1 hour. The dough should be firm and cooked through.
8. Remove the pasteles from the steamer and let them cool slightly before serving.

Notes

[‘Softening banana leaves makes them easier to fold and prevents tearing.’, ‘Avoid overstuffing the pasteles to prevent bursting.’, ‘Taste the filling before assembling and adjust spices, salt, and chili powder to suit your preferences.’, ‘Keep an eye on the water level in your steamer to ensure the pasteles steam properly.’, ‘Pasteles can be made ahead and frozen. Steam directly from frozen, adding an extra 10-15 minutes to the cooking time.’]

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Main Course
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 pastel
• Calories: 250
• Sugar: 2
• Sodium: 450
• Fat: 12
• Saturated Fat: 3
• Carbohydrates: 20
• Fiber: 3
• Protein: 12

Keywords: spicy, ground beef, pasteles, banana leaves, Caribbean, comfort food, holiday recipe, make-ahead, gluten-free