Family Pasteles

Ingredients

• 5 lbs yautía blanca (taro root)
• 5 lbs calabaza (pumpkin)
• 40 green bananas
• 2 green plantains
• 7 lbs pork shoulder
• 16 oz tomato sauce
• 2 medium diced onions
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 1 can garbanzo beans rinsed and drained
• 1 jar manzanilla olives
• 1 jar roasted red peppers in liquid (morrones)

Instructions

For the batter
 1. Peel and dice all the vegetables.
 2. In a food processor grind in batches.
 3. In a big bowl combine all the vegetables.
 4. Season mixture with salt.
 5. Add achiote oil and mix well.

For the meat
 6. Cut into 1/2 inch pieces eliminating as much fat as possible.
 7. In a large pot fry the meat fat and set the crunchy bits aside.
 8. Add the meat and bits to the pot.
 9. Add sofrito, garlic, onions, peppers, bay leaves, oregano, and tomato sauce.
10. Add enough water or chicken broth to cover the meat. Season with salt and pepper.
11. Cook meat until flavors are blended.

Assemble 
11. Wipe clean the plantain leaves well and remove the center vain or hard part.
12. Cut the leaves, approximately 6” pieces.
13. Cut the parchment paper in 14” squares.
14. Cut cooking string in half to 1 yard length.
15. Place the plantain leaf on the parchment paper square.
16. Spread enough achiote oil over the lead.
17. Spoon 1/4 cup of the batter on the leaf.
18. Add a generous portion of meat to the center batter.
19. Add one olive, 1 garbanzo and a strip of roasted red pepper.
20. Fold the parchment paper together and then fold the ends inward towards the center  forming a brick.
21. Set aside and repeat.
22. Tie the to bricks in pairs, folded side of paper facing inward.
23 Repeat this process.
24.  Fill a large pot with enough water, add salt and boil one hour.