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  • Pasteles Chocoanos: Steamed Wraps

    Recipe by Rufa Herrera de Perea

      • 1 lb rice
      • 3/4 lb beef
      • 3/4 lb pork
      • 1 chicken breast
      • 2 carrots
      • 1/4 lb green beans
      • 1/4 lb peas
      • 1/2  lb potatoes
      • 1 garlic foot
      • 1/4 lb. onions
      • 1/4 scallions
      • Handful of cilantro
      • Plantain leaves
      • String to tie wraps
      • Salt
      • Cumin
      • Chicken bouillon to taste

    Hogao (sauce)

    • 2 tomatoes
    • Cilantro
    • 1/2 lb onion
    • 1/2 lb scallions
    • Salt to taste


    1. Dice the garlic, cilantro, onions, and scallions. Add the salt, cumin, and chicken bouillon. This mixture is called the “aliños.”
    2. Dice the meats and add 1/3 of aliños to marinate. Keep chicken separate from beef and pork. Let the meats marinate for as long as possible, maybe a day or two.
    3. On the day when you will be serving this dish, dice the greens beans, peas, carrots, and potatoes. Rinse the rice and add 1/3 of the aliños.
    4. Make the hogao (sauce) by dicing the ingredients and sautéing them until the vegetables are soft.
    5. Spread out a large plantain leaf. On the leaf, add a large spoonful of each of the following ingredients; rice, vegetables, meats, and hogao.
    6. Fold the four sides of the leaf over the mixture and tightly wrap with a string. Steam for an hour.

    Carolina Restrepo is a program intern for the Columbia program at the 2011 Folklife Festival. 

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