PASTELES EN HOJA

(DOMINICAN PLANTAIN  AND BEEF POCKETS)

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Today I will show you how to make authentic Dominican Pasteles en Hoja. These beef and vegetable masa pockets are quite easy to make and don’t take too long.

Terrain Map

They are packed with loads of savory rich flavors, and they are relatively nutritious. And the best part is that you can make a bunch and freeze them for later use!

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Ingredients

– Vegetable Oil – Green Bell Pepper – Red Onion – Garlic Cloves – Lean Ground Beef – Adobo – Ground Black Pepper – Dried Oregano – Sazon Culantro – Tomato Sauce

HOW TO MAKE PASTELES EN HOJA

STEP O1

The first thing you will need to do is make the beef picadillo filling. To make the beef picadillo, start by heating some olive oil, add the chopped onion, and sauté until it is translucent.

STEP O2

Next, add the ground beef, seasoning and herbs, and cook until it is browned. Drain any excess fat and remove it from the heat.

While the beef filling is cooling, you can make the plantain masa. Start by peeling and grating the plantains and cocoyam.

STEP O3

Now that the masa is done, it is time to assemble the Pasteles En Hoja. You will need to have your plantain leaves and beef filling ready to go.

Serving these pasteles with rice is a great way to elevate the flavors of the pockets without overwhelming them.

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