Puerto Rican pasteles are savory masa parcels wrapped in banana leaves and boiled.
The masa is commonly made from grated green bananas, plantains, root vegetables, or combinations of these ingredients. A seasoned meat filling, often pork, is placed inside, and the parcel is wrapped in a banana leaf before being tied and boiled. Recipes vary among households and regions.
Pasteles are especially associated with Christmas and large family gatherings. Their preparation can be labor-intensive, so relatives often work together to grate the root vegetables, season the filling, wrap the parcels, and cook them in batches.
Pasteles are not the same as Mexican tamales, although both are wrapped and steamed or boiled foods with masa-like mixtures. Puerto Rican pasteles often use green banana or root-vegetable masa and banana-leaf wrapping, giving them a distinct Caribbean identity. Alcapurrias are also related in spirit but are typically fritters made from grated root vegetables and filled before frying.