Pastel al horno is the ULTIMATE hack for making pasteles in a fraction of the time! This casserole meal feeds a crowd and requires minimal effort. Save this recipe for the holidays or whenever you are craving pasteles.
1 Food processor or blender I recommend the Ninja Foodi
1 Casserole dish 9 x 13
Ingredients
Annatto oil (aceite de achiote)
2tazasoilcanola, vegetable, corn or avocado
4tbspannatto seedsHealthy Rican
Meat filling
2lbschicken thighsboneless, skinless
2tbspannatto oil
1/4tazadiced onions
1/4tazadiced green bell pepper
5enterosgarliccrushed
1/4tazasofrito
2tbspchicken bouillonBetter than Bouillon
1/2tazasalsa de tomate
1frascored pimiento peppers, sliced4 oz
1/4tazapimiento stuffed olivessliced
3tazaschicken brothor water
1tspadoboHealthy Rican
1tspsazonHealthy Rican
1tbspcebolla en polvo
1tbspajo en polvo
1tspground oregano
1/8tsppimienta negra
6sprigscilantro
Root vegetable puree (masa)
6guineos verdesguineos verdes
1/3lbwhite taroyautia blanca
1/3lbkabocha squashcalabaza
2tazaschicken stockfrom stewed chicken
1tbspchicken bouillonBetter than Bouillon
1/2tazaannatto oilHealthy Rican
1tspadoboHealthy Rican
1tspsazonHealthy Rican
2tspcebolla en polvo
2tspajo en polvo
1tspsalor to taste
1packagebanana leavesfresh or frozen
Instructions
Preheat oven to 400 degrees F.
Make annatto oil (aceite de achiote)
Add oil to small saucepan over medium heat. Add annatto seeds.
Deje que las semillas infundan el aceite durante unos 2-3 minutos. Retire del fuego cuando el aceite empiece a burbujear. Asegúrate de no quemar las semillas de achiote.
Deje que el aceite se enfríe antes de guardarlo en una botella de vidrio.
Cook the meat
Place a caldero over medium high heat. Add annatto oil, garlic, onions, peppers, sofrito and chicken bouillon. Sauté until fragrant, about 2-3 minutes.
Add chicken, tomato sauce, pimiento peppers, olives, chicken stock or water and seasonings. Stir well.
Add cilantro sprigs and cover. Reduce heat to medium low. Continue cooking for about 25 minutes.
Once cooked, remove cilantro sprigs and reserve 2 cups of stock for the masa. Set aside to cool.
Make root vegetable puree (masa)
Peel and rough chop root vegetables. Place in a large bowl filled with cold water.
Place root vegetables in a food processor and blend until smooth. Add chicken stock as needed to help blend everything easily. I use the Ninja Foodi Power Blender and it works like magic! See my notes for the link!
Add masa to a large bowl. Add achiote oil, chicken stock and seasonings. Stir until well combined. Make sure to add enough stock until the masa is runny. This will prevent it from getting hard and dry.
Taste the masa and adjust seasonings accordingly.
Prepare banana leaves
If using frozen banana leaves, thaw for 1 hour or run through hot water to thaw more quickly.
Rinse leaves thoroughly with cold water. Wipe down with paper towels.
Cut banana leaves into rectangles the size of your casserole dish. You will need one for the bottom of the pastel and one for the top. Prepare extras in case you want to serve the pastel on banana leaves.
Take each leaf and pass them over the flame on your stove, flipping over again and again until they begin to wilt. This process helps the leaves become pliable and also makes them more fragrant.
Assemble pastel
Place banana leaf on the bottom of the casserole dish. Drizzle the leaf with annatto oil and spread it all over.
Add masa and spread one even layer. Top with chicken mixture and spread evenly.
Add top layer of masa evenly and drizzle chicken stock over the top to keep it moist while baking.
Top with banana leaf and wrap casserole dish tightly with aluminum foil.
Place casserole dish in a larger baking dish and fill the larger dish with water about halfway full. The pastel will cook in a bain-marie, or water bath (baño de Maria).
Bake at 400 degrees F for about 1 hour or until pastel is cooked through in the center.
Video
Notes
FAQ:
How to make annatto oil?
To make achiote oil, simply warm annatto seeds in your oil of choice. Allow the oil to warm over low heat for about 5 minutes. You could also add aromatics like garlic, cilantro, culantro and black peppercorns. Allow the oil to cool and strain into a glass bottle. Store at room temperature for up to 2 months. See full recipe here.
How far ahead can I make masa?
You can make masa for pasteles up to two days in advance. Just cover the surface of the masa with plastic film and be sure to lay it directly onto its surface. Refrigerate it in a tightly sealed container. The layer of plastic prevents the masa from oxidizing.
How do I make the masa soft?
Some people add milk to the masa to soften it but that may affect people with lactose intolerance. I prefer adding a GOOD amount of broth to the masa to help make it soft and moist. Make sure you add enough to the point that the masa is runny. Kabocha squash also helps soften the masa. Try adding a bit m0re if you want a softer masa. Yo uso el Ninja Foodi Power Blender y funciona increíblemente bien cuando hago masa. Chequealo en mi tienda de Amazon.
Can I freeze the masa?
You can freeze the masa for pasteles for up to 6 months. Place it in a freezer storage bag once it’s prepared and freeze the masa laying flat. This saves space in the freezer. Thaw frozen masa for pasteles in the refrigerator two days before using it. Day one is for thawing the masa. Day two is to drain the masa. Use a cheesecloth bag to drain the excess liquid accumulated during freezing.
What if I Can't Find Banana Leaves?
Banana leaves can be found at Hispanic grocery stores, usually in the frozen aisle. If you can't find banana leaves, you can use parchment paper.
How Do I Store Pastel al Horno?
You can package any remaining (cooked) pastel in a food storage bag and store for 24 hours in the refrigerator or freeze for up to 3 months.