Back to 10 servings 2 tbsp achiote oil or olive oil 2 lb pork shoulder, or chicken thighs, diced into cubes 0.333 cup sofrito 2 tsp sazon seasoning 2 tsp adobo seasoning 0.5 cup pimento olives, halved 0.5 lb kabocha pumpkin 2 lb yautia, or taro root 2 green plantains 3 green bananas 0.333 cup sofrito 2 tsp sazon seasoning 1 tsp achiote oil or olive oil 0.333 cup achiote oil 1 lb banana leaves parchment paper sheets, cut into large squares cooking twine
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1 Step 1: Heat the achiote oil over medium heat in a pot before adding the diced pork or chicken. Add the sofrito and cook for a few minutes before adding seasonings and olives and sautéing until the pork is cooked through. Taste to see if you’d like to add additional salt.2 Step 2: Reserve a half cup of the liquid broth from the meat filling and set aside. Once the meat is cooled, store in the fridge in an airtight container until ready to use.3 Step 3: Wear gloves during this step as the filling ingredients will stain your hands. Peel the pumpkin, yautia or taro, plantains, and bananas. Grate all of the peeled veggies with a box grater or food processor before blending in a food processor.4 Step 4: Mix in the reserved broth from the meat filling, plus the sofrito, sazon, and achiote oil into the masa until evenly distributed. Store in an air tight container the fridge until ready to use.5 Step 5: Start with a piece of the parchment paper at the base and layer a banana leaf on top.6 Step 6: Brush the leaf with achiote oil before spreading about ½ cup of the masa in a oval shape at the center of the leaf, flattening with a spatula. Top with a couple spoonfuls of the meat filling.7 Step 7: Pull the banana leaf and parchment paper up on one side and fold in half, enclosing the filling entirely. Fold the paper (and leaf) in until they meet the masa and filling at the center, sealing the pastele tightly. Fold the empty space at both edges of the leaf in as well.8 Step 8: Tie two pasteles together with a long piece of cooking twine both vertically and horizontally (like you would tie a bow on a gift) to hold everything in. Repeat these steps until all the filling or masa runs out.9 Step 9: If saving for later, store in an air tight container or bag and freeze. If cooking immediately, add to a pot of boiling salted water, reduce heat to a simmer and cook for 1 hour. Carefully remove from the water with tongs.10 Step 10: Carefully unwrap the pasteles (being careful to not burn yourself) and serve with pique or ketchup.getsaucepan.com/r/0bce935b-b473-48fe-ad7a-ece4ebb60a89 · Original: https://salimaskitchen.com/pasteles/
