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Puerto Rican Pastel al Horno

Pastel al Horno (Easy Recipe)

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.
5 from 34 votes
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 12 people

Equipment

  • 1 Food processor or blender I recommend the Ninja Foodi
  • 1 Casserole dish 9 x 13
  • Individual cupcake molds optional
  • Muffin pan optional

Ingredients
  

Annatto oil (aceite de achiote)

  • 2 cups oil olive or avocado
  • 4 tbsp annatto seeds

Meat filling

  • 4 lbs chicken thighs boneless, skinless (can sub with pork)
  • 2 tbsp annatto oil
  • 1/4 cup onions finely diced
  • 1/4 cup green bell pepper finely diced
  • 3 cloves garlic crushed
  • 1/4 cup sofrito
  • 2 tbsp chicken bouillon Better than Bouillon
  • 1 cup tomato sauce
  • 4 oz red pimiento peppers, sliced 1 small jar
  • 1/2 cup pimiento stuffed olives sliced
  • 3 cups chicken broth or water
  • 1 tsp adobo
  • 1 tsp sazon
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp ground oregano
  • 1/8 tsp black pepper
  • 8 sprigs cilantro

Root vegetable puree (masa)

  • 6 green bananas guineos verdes
  • 1/3 lb white taro yautia blanca (about 2)
  • 1/3 lb kabocha squash calabaza
  • 1 1/2 cups chicken broth from stewed chicken
  • 1 tbsp chicken bouillon Better than Bouillon
  • 1/2 cup annatto oil
  • 1 tsp adobo
  • 1 tsp sazon
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt or to taste
  • 1 package banana leaves fresh or frozen

Instructions
 

  • Preheat oven to 375℉.

Make annatto oil (aceite de achiote)

  • Add oil to small saucepan over medium heat. Add annatto seeds.
  • Allow seeds to infuse the oil for about 2-3 minutes. Remove from heat when oil starts to bubble. Be sure not to burn the annatto seeds.
  • Allow oil to cool before storing in a glass bottle.

Prepare the meat

  • Trim and discard any excess fat from the chicken. Rinse the chicken with cold water and vinegar. Cut the chicken into small pieces and set aside.
  • Place a caldero over medium high heat. Add annatto oil, garlic, onions, peppers, sofrito and chicken bouillon. Sauté until fragrant, about 7 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 45 minutes.
  • Once cooked, remove cilantro sprigs and reserve 1 1/2 cups of broth 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 blender or food processor and blend until smooth. Add the annatto oil and about 1 cup of the chicken broth 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 the remaining chicken broth and seasonings. Stir until well combined. Make sure to add enough broth 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 the casserole dish in a larger baking dish and fill the larger dish with water about 1/3 full. The pastel will cook in a bain-marie, or water bath (baño de Maria).
  • Bake at 375℉ 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 more if you want a softer masa. Keep in mind, softer pasteles will be mushy and won't hold their shape.
I use the Ninja Foodi Power Blender and it works amazingly well when I make masa. Check it out on my amazon store.
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 3 to 4 days in the refrigerator or freeze for up to 3 months.
How Do I Reheat Cooked Pastel al Horno?
Place the pastel al horno in a pan and fill the pan with water until it reaches about 1/3, similar to how it was cooked the first time. Place in the oven and bake at 350 degrees F for about 30 minutes, or until fully warmed through, depending on the size of the pastel.
Keyword easy pasteles recipe, pastel al horno, pasteles cups, Puerto Rican pasteles