Pasteles

Pasteles are bundles of savory dough made with both soft, sweet plantains and the starchy green variety, plus yuca and kabocha squash. Chef JJ Johnson of Fieldtrip in New York City fills them with chicken cooked in a tomato sauce redolent with coriander and annatto; they’re then wrapped in banana leaves and parchment paper and boiled until the dough is cooked.

Notes from the Food & Wine Test Kitchen

Clean and soften banana leaves by placing them in boiling water for 1 minute and rinsing in cold water. Dry the leaves when ready to make pasteles, wiping in the direction of the ridges to prevent tearing. Look for plantains that are mostly black with some yellow coloring. Their texture should be firm but still yield to pressure, like a ripe avocado. 

Suggested pairing

We suggest pairing these festive pasteles with an easygoing, strawberry-scented Beaujolais, like Trenel Villages.

Make ahead

Filling can be made up to four days ahead. Dough can be made up to one day ahead. Store uncooked pasteles in an airtight container in the freezer for up to three months. To serve, place frozen pasteles in boiling water, and cook for 45 minutes to 1 hour until tender.