How to Make Puerto Rican Pasteles for Christmas

allrecipes.com

Laura

subheading: For the Picadillo Filling:

½ cup achiote oil

½ cup sofrito

3 to 4 pounds pork shoulder cut into small chunks (about ½ inch), include some of the fat

2 cups water

1 15-ounce can garbanzo beans, drained

1 8-ounce can tomato sauce

½ cup chopped green olives with pimiento

2 envelopes of ham flavor concentrate (from a 1.41-ounce box)

1 tablespoon oregano, chopped fresh or dried

1 tablespoon salt, or to taste

1 teaspoon black pepper

subheading: For the Masa:

12 very green bananas (it is very important that these be very green)

4 very green plantains (this too is very important)

3 pounds Yautia (taro root)

3 pounds Yuca (cassava)

1 ½ pounds kabocha squash

2 to 3 medium potatoes

1 to 1 ½ cups reserved picadillo sauce

½ to 1 cup achiote oil (to oil the wrapping paper)

subheading: Other Supplies Needed:

Parchment paper or pasteles wrapping paper

Banana leaves

Butcher's twine

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