Pasteles

Ingredients

• 450 g Pork Shoulder
• 4 tbsp Olive Oil
• 1 tbsp Annatto Seeds
• 1 pcs Yellow Onion
• 1 pcs Green Bell Pepper
• 4 pcs Aji Dulce
• 6 pcs Garlic
• 8 tbsp Cilantro
• 6 pcs Culantro
• 8 tbsp Tomato Sauce
• 1 cups Chicken Broth
• 10 pcs Green Olives
• 1 tbsp Capers
• 1 tsp Dried Oregano
• 0.5 tsp Ground Cumin
• 0.5 tsp Black Pepper
• 1.5 tbsp Kosher Salt
• 2 pcs Green Plantain
• 1 pcs Green Banana
• 250 g Yautia
• 150 g Calabaza
• 4 pcs Plantain Leaves

Method

1. Heat {olive_oil} with {annatto_seeds} in a small saucepan over low heat until the oil turns deep orange and the seeds smell toasty; do not let them scorch or the oil will taste bitter. Strain and reserve the colored oil.
2. Blend {yellow_onion}, {green_bell_pepper}, {aji_dulce}, {garlic}, {cilantro}, and {culantro} to a coarse paste so the masa and filling carry the unmistakable boricua aroma. Add a pinch of {kosher_salt} to help the vegetables break down evenly.
3. Pat {pork_shoulder} dry, then season it with {kosher_salt}, {black_pepper}, {dried_oregano}, and {ground_cumin}. Heat a Dutch oven over medium-high heat with some reserved achiote oil from the colored oil and sear the pork in a single layer until browned. Lower to medium, add some {blend_sofrito} output and sweat until fragrant, then stir in {tomato_sauce} and cook until slightly darkened. Add {chicken_broth}, {green_olives}, and {capers}, bring to a gentle simmer, cover, and braise until the pork is tender and the sauce is thick enough to mound.
4. Peel and finely grate {green_plantain}, {green_banana}, {yautia}, and {calabaza}. Work quickly and keep the mixture moving so it stays bright and does not dry out.
5. Fold the grated root mixture with reserved achiote oil, some {blend_sofrito} output, and more {kosher_salt}. Mix until smooth, glossy, and softly spreadable; the fat keeps the masa supple and deeply colored.
6. Pass {plantain_leaves} briefly over a low flame or warm skillet until flexible and glossy, then wipe them clean. This keeps them from cracking when you fold the pasteles.
7. Spread the seasoned masa over the softened {plantain_leaves}, spoon the pork filling in the center, then fold into tight parcels so the filling stays centered and the masa cooks evenly.
8. Lower the wrapped pasteles into a pot of gently boiling water and cook until the masa is firm, fragrant, and no longer chalky at the center. Keep the boil steady, not aggressive, so the parcels stay intact.
9. Unwrap the pasteles carefully and serve hot with a spoon of the reduced pork juices over the top for shine and a richer finish.