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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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