Pasteles en Hoja (Dominican Style Tamales) |
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3.5 from 4 votes

Pasteles en Hoja (Dominican Style Tamales)

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Servings: 10 -12 pasteles
Author: Vanessa


  • 2 large green plantains
  • 1 pound white yautia
  • 1 pound auyama (kabocka squash)
  • 1 teaspoon of adobo seasoning
  • 2 tablespoons sofrito mix (cilantro, garlic, onion, bell peppers)
  • 1/2 cup of vegetable oil
  • 1 tablespoon of annatto/achiote seeds
  • plantain leaves (sold frozen at the grocery store)
  • parchment paper
  • Kitchen Twine (Cooking String)
  • Meat of your choice , cooked


  • In a small sauce pan, warm vegetable oil and annatto/achiote seeds for about 3-4 minutes to infuse oil with color and flavor. Set aside and let cool.
  • Peel vegetables. Using the smallest side of a grater, grate all vegetables into a large bowl.
  • Add adobo seasoning, sofrito and 2 tablespoons of the annatto/achiote infused oil. Mix well.
  • Cut parchment paper into 10 X 10 inch pieces. Cut plantain leaves into 6 X 6 inch pieces approximately.
  • Place a piece of parchment paper at the bottom and a piece of plantain leaf on top.
  • In the center of the piece of plantain leaf, spread 1 teaspoon of the annatto/achiote infused oil. Then, place about 3 tablespoons of the masa and top with about 1 and 1/2 tablespoons of meat filling.
  • Fold the bottom side of the parchment parper up to fold the mixture and cover the meat. Continue to roll vertically making the pocket tight. Fold the sides to completely close up the ends pocket. Using cooking string, tightly secure the pocket.
  • In a large pot of water, boil pockets for 30-45 minutes.
  • Carefully, unwrap and serve warm.


Pasteles can be made ahead and placed in the freezer for about 4 weeks. When ready to cook, place them in a pot to boil while still frozen for about 1 hour.