How to Make Masa for Puerto Rican Pasteles

Puerto Rican Pasteles are for special occasions, such as end of year holidays. Since the end of year holidays in Puerto Rico begin with Thanksgiving and end 16 days after January 6, Three King’s Day, there are many end of year celebrations in Puerto Rico—to be exact 10. And as with all celebrations, food and music are featured. Pasteles, though according to the Real Academia Española means a cake or tort that is made with flour and fat and baked—these pasteles are not baked and they have no flour, nor gluten. Though pasteles are traditionally made with meat, vegetarian ones have been very popular for a few decades. Black beans or chickpeas are used instead of meat or chicken. Another thing about pasteles during the Holidays is that it is a very social and family oriented endeavor where the whole family gathers (usually three generations), and in an assembly line they work together and make hundredths of pasteles for the long festivities.

I’ve never made pasteles, but I hope to do them some day soon. I’ve been enjoying pasteles all my life and they are one of my favorite foods, which turned out to be very healthy since the masa is made out of numerous root vegetables and no grains are used. I always have vegetarian pasteles—the most important part of the pasteles is the masa. I usually eat them with a salad and rice with pigeon beans.

Enjoy the musical movie below featuring instructions on how to make pasteles, and please share with us (below) your recipes, likes, dislikes and experiences.

Buen provecho!

Margarita Persico