Dominican Plantain Tamales

Name: Dominican Plantain Tamales
Prep time: 25M
Total time: 95M
Yield: 20
Cuisine: Caribbean
Ingredients: 1 tbsp. Extra Virgin Olive Oil; ½ cup chopped green bell pepper; ½ cup chopped red onion; 2 tsp. Minced Garlic; 1 lb. lean ground beef; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 1 tsp. Ground Oregano; 1 packet Sazón with Coriander and Annatto; ½ cup Tomato Sauce; 3 tbsp. Pitted Manzanilla Cocktail Olives; 1 tbsp. chopped fresh cilantro; 1 tsp. Lime Juice; 1 can Organic Pumpkin Puree; ¼ cup Extra Virgin Olive Oil; 2 tsp. Annatto Seeds; 1 large green plantain, peeled and finely grated; 1 lb. Grated Yuca; 1 tbsp. Recaito; ½ tsp. Adobo All-Purpose Seasoning with Pepper; 1 pkg Banana Leaves – Hoja de Platano; 1 roll of cotton cooking twine; Hot Sauce

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<h2 class="subheader">Pasteles de Hoja with Picadillo</h2> Dominican Plantain Tamales are a classic at Dominican Christmas celebrations. They are made with a delicious dough of plantain, yuca, and pumpkin, seasoned with Recaito and annatto oil. They are filled with a juicy ground meat picadillo made with the rich flavor of GOYA® <a href="https://www.goya.com/en/products/tomato-sauce/">Tomato Sauce</a>, GOYA® <a href="https://www.goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos/">Manzanilla Olives with Pimientos</a>, and the vibrant color of <a href="https://www.goya.com/en/products/sazon-with-coriander-and-annatto/">Sazón GOYA® with Coriander and Annatto</a>. Finally, they are wrapped in banana leaves and steamed. They are also perfect for making ahead of time: just freeze them, boil them, and enjoy them when it’s time to celebrate. Serve them with your favorite hot sauce and celebrate with authentic Caribbean flavor.

Total Time

95m

Prep Time:25m

Cook Time:1h 10m

Yields:20

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Ingredients

For picadillo:

1 tbsp.

GOYA® Extra Virgin Olive Oil

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½ cup

chopped green bell pepper

½ cup

chopped red onion

2 tsp.

GOYA® Minced Garlic

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1 lb.

lean ground beef

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

1 tsp.

GOYA® Ground Oregano

1 packet

GOYA® Sazón with Coriander and Annatto

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½ cup

GOYA® Tomato Sauce

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3 tbsp.

chopped GOYA® Pitted Manzanilla Cocktail Olives

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1 tbsp.

chopped fresh cilantro

1 tsp.

GOYA® Lime Juice, or fresh lime juice

For dough and assembly:

1 can
(15 oz.)

GOYA® Organic Pumpkin Puree

¼ cup

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

2 tsp.

GOYA® Annatto Seeds

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large green plantain, peeled and finely grated

1 lb.

GOYA® Grated Yuca, thawed, drained and patted completely dry

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1 tbsp.

GOYA® Recaito

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

1 pkg
(16 oz.)

GOYA® Banana Leaves – Hoja de Platano, thawed

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roll of cotton cooking twine

GOYA® Hot Sauce, for serving (optional)

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Find in-store

Directions

Kitchen View

Step 1

For filling: Heat oil in large skillet over medium-high heat. Stir pepper and onion and cook until tender, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in beef, Adobo and sazón and cook, breaking up with a spoon, until browned, about 6 to 8 minutes. Stir in tomato sauce, olives, cilantro and lime juice and cook until filling thickens and pan is almost dry, about 5 to 8 minutes. Set aside and allow to cool at room temperature.

Step 2

For dough and assembly: Place pumpkin in a cheesecloth-lined fine mesh sieve or spread it between layers of paper towel on a rimmed baking sheet. Let drain for 15 minutes to remove excess moisture.

Step 3

Combine oil and annatto seed together in small saucepan over medium-low heat. Cook until fragrant, about 1 to 2 minutes.

Step 4

In large bowl, mix grated plantain, yuca, pumpkin puree, recaito, 1 tbsp. of annatto oil mixture and adobo together until combined.

Step 5

Cut banana leaves into 20 10×5-inch rectangle. Place one banana leaf on a clean work surface, shiny-side-down. Brush evenly with annatto oil mixture over center of banana leaf. Spread 3 tbsp. of plantain mixture evenly over center of banana leaf, leaving a 2-inch border all around. Spread 2 tbsp. of filling evenly over plantain mixture. Fold banana leaf into rectangle-shape pocket to enclose filling. Secure banana leaf in place with cooking twine and wrap tightly with aluminum foil. Repeat with remaining banana leaves, plantain mixture, filling and oil mixture.

Step 6

Bring large pot of water to boil over high heat. Boil until tamales are fully cooked, about 35 to 45 minutes. Unwrap tamales and serve with hot sauce.

Easy Tamales: Freeze, Heat, and Enjoy!
Tamales can be stored raw in the freezer for up to 6 months in a resealable plastic bag. When ready to cook, simply boil them without thawing for 1 to 1¼ hours, or until they are thoroughly heated and tender.

Pumpkin Puree Alternative: Kabocha Squash
When in season, 1 pound of peeled and finely grated kabocha squash can be used as a substitute for GOYA® Organic Pumpkin Puree.

Easy Tamales: Freeze, Heat, and Enjoy! Tamales can be stored raw in the freezer for up to 6 months in a resealable plastic bag. When ready to cook, simply boil them without thawing for 1 to 1¼ hours, or until they are thoroughly heated and tender. Pumpkin Puree Alternative: Kabocha Squash When in season, 1 pound of peeled and finely grated kabocha squash can be used as a substitute for GOYA® <a href="https://www.goya.com/en/products/organic-pumpkin-puree/">Organic Pumpkin Puree</a>.

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Recipe Tags

Dominican Plantain Tamales

Prep Time: 25m

Total time: 95m

Yields: 20

Ingredients

For picadillo:

1 tbsp.

GOYA® Extra Virgin Olive Oil

½ cup

chopped green bell pepper

½ cup

chopped red onion

2 tsp.

GOYA® Minced Garlic

1 lb.

lean ground beef

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tsp.

GOYA® Ground Oregano

1 packet

GOYA® Sazón with Coriander and Annatto

½ cup

GOYA® Tomato Sauce

3 tbsp.

chopped GOYA® Pitted Manzanilla Cocktail Olives

1 tbsp.

chopped fresh cilantro

1 tsp.

GOYA® Lime Juice, or fresh lime juice

For dough and assembly:

1 can (15 oz.)

GOYA® Organic Pumpkin Puree

¼ cup

GOYA® Extra Virgin Olive Oil

2 tsp.

GOYA® Annatto Seeds

large green plantain, peeled and finely grated

1 lb.

GOYA® Grated Yuca, thawed, drained and patted completely dry

1 tbsp.

GOYA® Recaito

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 pkg (16 oz.)

GOYA® Banana Leaves – Hoja de Platano, thawed

roll of cotton cooking twine

GOYA® Hot Sauce, for serving (optional)

Directions

Step 1

Step 2

Step 3

Combine oil and annatto seed together in small saucepan over medium-low heat. Cook until fragrant, about 1 to 2 minutes.

Step 4

In large bowl, mix grated plantain, yuca, pumpkin puree, recaito, 1 tbsp. of annatto oil mixture and adobo together until combined.

Step 5

Step 6

Bring large pot of water to boil over high heat. Boil until tamales are fully cooked, about 35 to 45 minutes. Unwrap tamales and serve with hot sauce.

Return

Kitchen View

Dominican Plantain Tamales

Prep Time: 25m

Total time: 95m

Ingredients

For picadillo:

1 tbsp.

GOYA® Extra Virgin Olive Oil

½ cup

chopped green bell pepper

½ cup

chopped red onion

2 tsp.

GOYA® Minced Garlic

1 lb.

lean ground beef

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tsp.

GOYA® Ground Oregano

1 packet

GOYA® Sazón with Coriander and Annatto

½ cup

GOYA® Tomato Sauce

3 tbsp.

chopped GOYA® Pitted Manzanilla Cocktail Olives

1 tbsp.

chopped fresh cilantro

1 tsp.

GOYA® Lime Juice, or fresh lime juice

For dough and assembly:

1 can (15 oz.)

GOYA® Organic Pumpkin Puree

¼ cup

GOYA® Extra Virgin Olive Oil

2 tsp.

GOYA® Annatto Seeds

large green plantain, peeled and finely grated

1 lb.

GOYA® Grated Yuca, thawed, drained and patted completely dry

1 tbsp.

GOYA® Recaito

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 pkg (16 oz.)

GOYA® Banana Leaves – Hoja de Platano, thawed

roll of cotton cooking twine

GOYA® Hot Sauce, for serving (optional)

Directions

Step 1

Step 2

Step 3

Combine oil and annatto seed together in small saucepan over medium-low heat. Cook until fragrant, about 1 to 2 minutes.

Step 4

In large bowl, mix grated plantain, yuca, pumpkin puree, recaito, 1 tbsp. of annatto oil mixture and adobo together until combined.

Step 5

Step 6

Bring large pot of water to boil over high heat. Boil until tamales are fully cooked, about 35 to 45 minutes. Unwrap tamales and serve with hot sauce.

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Dominican Plantain Tamales

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Minced Garlic

Adobo All-Purpose Seasoning with Pepper

Ground Oregano

Sazón with Coriander and Annatto

Tomato Sauce

Pitted Manzanilla Cocktail Olives

Lime Juice

Organic Pumpkin Puree

Annatto Seeds

Grated Yuca

Recaito

Banana Leaves – Hoja de Platano

Hot Sauce

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Tasty creations & seasonal delights

Celebrating 90 years of GOYA

Join La Cocina Goya®

Recipe Tags

Dominican Plantain Tamales

Ingredients

Directions

Dominican Plantain Tamales

Ingredients

Directions

Reviews

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