Puerto Rican Pasteles (Grain-Free Tamales!)

This time of the year, while everyone is busy working on cookies and candies , I decided that this was the year that I needed to perfect a grain-free tamale. 

Being from Southern California, I grew up surrounded by a variety of cultures; although a majority of my friends were of Mexican descent. 

With that, tamales became a holiday staple for much of my life. 

Fortunately for me, tamales are naturally gluten-free…so no need to worry, right?

Even when we cut out grains from 90% of our day to day intake; the occasional corn/Mexican dish seemed good-to-go. 

That is, until my daughter was identified as having a sensitivity to corn. 

Fortunately, my cousin’s beautiful wife happens to be Puerto Rican…and because of her, I knew about Pasteles before my daughter’s diagnosis came to be. 

There are several reasons why it took me longer than it should have to hone in on a recipe I could share though…. 

First, traditional Pasteles are wrapped in banana leaves instead of corn husks like tamales… only, I couldn’t find banana leaves anywhere! And while I thought about using corn husks for a brief moment, that decision was quickly shut down for the reason why I would never, ever use something derived from wheat in one of my recipes…

Even the thought of cross-contamination is enough to keep me from making it happen. So, I tried just using parchment paper without any added wrapper included…it worked beautifully!

In addition to this, I wanted a recipe that would include relatively easy to find ingredients, no matter where you are…

With the growing popularity of plantains, I believe I have done just that.

At first glance, this may seem a bit labor intensive…but I promise you, it’s worth every second. 

And once you get the hang of it…really, these are super easy to make and undoubtedly going to become as much a part of your holiday table as the cookies are! 

Puerto Rican Pasteles

Sofrito

• 1/2 c yellow onion
• 1/2 c sliced green olives with pimentos (use green olives w/o pimentos if AIP)
• 1/3 cup green bell pepper*
• 1/4 c raisins
• 2 TBS chopped fresh cilantro
• 1 TBS capers

Filling

• 1 pound leftover pulled pork or carnita meat (leftover shredded chicken would work as well!)
• 1/8 c lime juice
• 1/8 c lemon juice
• 4 cloves garlic
• 1 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper*
• salt to taste

Masa

• 1 pound yucca or taro root, peeled and cut into large chunks
• 4 green plantains, peeled and cut into large chunks
• 1/4 c canned coconut milk (I like the one from Trader Joe’s, which only has coconut and water in it)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp Himalayan salt
• Parchment Paper cut in approximated 8×8 squares

*Omit all starred items if following an AIP diet

Prepare Sofrito by putting all ingredients in food processor. Process until well minced.

Using large fry pan, mix together Sofrito, leftover shredded meat, lime juice, lemon juice, garlic, oregano, garlic powder, onion powder, black pepper (if using) and salt as needed. Set aside.

Prepare MASA by blending together yucca or taro root, plantains, coconut milk, garlic powder, onion powder and salt.

Using 8×8 Squares, spread about 1/4 c masa on parchment into an oval, about 4×3 inches

Top with 2 1/2 TBS filling

FOLD parchment in half, first.

Then fold over and over, tucking in the sides until a packet is formed

No need to wrap if sides are folded firmly under.

For Instant Pot: Fill the bottom of the pot with 2c water. Place steamer rack over water (water should not go above rack). Carefully stack packets over water. Set to manual for 10 minutes high pressure. Quick release and serve warm.

For tomal steamer: Add water to the bottom of tamal steamer so that water is barely below the rack. Boil water over medium heat. Arrange pasteles flat in steamer, cover with a damp kitchen towel. Cover with lid; cook over medium heat for 50 to 60 minutes or until masa pulls away from parchment paper.

Enjoy! And Happy Holidays!!