Puerto Rican Pasteles

Instructions

1. Prepare the achiote oil
   Heat 1 cup of vegetable oil with 2 tablespoons of annatto seeds in a small saucepan over medium heat for about 5 minutes until the oil turns a deep orange-red color. Strain the seeds out and reserve the colored oil.
2. Make the meat filling
   In a large pot, heat 2 tablespoons of the achiote oil over medium-high heat. Add the pork cubes and brown on all sides. Add sofrito, recaito, olives, capers, alcaparrado, salt, pepper, and oregano. Pour in 2 cups of water, bring to a boil, then reduce heat and simmer for 45 minutes until meat is tender and the liquid has reduced. Let cool completely.
3. Prepare the masa (dough)
   In a large bowl, combine the grated green bananas and yautía. Add 1/4 cup of the achiote oil and 1 teaspoon of salt. Mix thoroughly until well combined. The mixture should be thick but still spreadable.
4. Prepare the banana leaves
   If using banana leaves, wash them thoroughly and cut into approximately 7x7 inch squares. Pass each leaf quickly over an open flame or hot burner to make them more pliable. If using parchment paper, cut into similar-sized squares and brush lightly with achiote oil.
5. Assemble the pasteles
   Place a banana leaf or parchment paper square on a flat surface. Brush lightly with achiote oil. Spread about 1/3 cup of the masa mixture in the center of the leaf in a rectangular shape. Place 2-3 tablespoons of the meat filling in the center of the masa. Top with a few pieces of olives and capers.
6. Fold the pasteles
   Fold the sides of the leaf or paper over the filling, then fold the ends to form a rectangular package. Tie securely with kitchen string, crossing the string in both directions like a gift package. Repeat with remaining ingredients.
7. Cook the pasteles
   Bring a large pot of salted water to a boil. Add the pasteles to the boiling water, making sure they're fully submerged. Cover and cook for 45 minutes. The pasteles are done when the masa is firm and fully cooked through.
8. Serve
   Remove pasteles from water using tongs and let them rest for 5 minutes. Cut off the string, unwrap carefully, and serve hot. Traditionally enjoyed with rice, pigeon peas, and a simple green salad.