2tablespoonssofrito mix(cilantro, garlic, onion, bell peppers)
1/2cupof vegetable oil
1tablespoonof annatto/achiote seeds
plantain leaves(sold frozen at the grocery store)
Kitchen Twine(Cooking String)
Meat of your choice, cooked
In a small sauce pan, warm vegetable oil and annatto/achiote seeds for about 3-4 minutes to infuse oil with color and flavor. Set aside and let cool.
Peel vegetables. Using the smallest side of a grater, grate all vegetables into a large bowl.
Add adobo seasoning, sofrito and 2 tablespoons of the annatto/achiote infused oil. Mix well.
Cut parchment paper into 10 X 10 inch pieces. Cut plantain leaves into 6 X 6 inch pieces approximately.
Place a piece of parchment paper at the bottom and a piece of plantain leaf on top.
In the center of the piece of plantain leaf, spread 1 teaspoon of the annatto/achiote infused oil. Then, place about 3 tablespoons of the masa and top with about 1 and 1/2 tablespoons of meat filling.
Fold the bottom side of the parchment parper up to fold the mixture and cover the meat. Continue to roll vertically making the pocket tight. Fold the sides to completely close up the ends pocket. Using cooking string, tightly secure the pocket.
In a large pot of water, boil pockets for 30-45 minutes.
Carefully, unwrap and serve warm.
Pasteles can be made ahead and placed in the freezer for about 4 weeks. When ready to cook, place them in a pot to boil while still frozen for about 1 hour.