In the leaf’s center, put approximately 1/4 cup masa and lightly spread the masa into a small circle. Meanwhile, place a banana leaf on a large, flat prep surface.Fill a large pot with water and bring to a boil.Put the paste into a large bowl and add 1 1/2 cups achiote oil and 2 Tbsp. Drain and place small batches at a time into a food processor on high speed until all the bananas, plantains, squash and yautia have turned into a thick and smooth paste.

As you chop, throw the cut chunks into a saltwater bath so they don’t brown. Prepare the masa by peeling and slicing the bananas, plantains, squash and yautia into pieces small enough to fit into a food processor.Refrigerate if you are making the pasteles the next day or bring to room temperature if making pasteles the same day.Bring to a boil, then lower heat, cover and simmer for 45 minutes to an hour. Add chopped ham, capers, tomato sauce, garbanzo beans, chopped olives and achiote oil. Into a large pot, add the pork mixture and sauté for 2 minutes on medium hight heat.In the same bowl, add to the pork, sofrito, salt, pepper, sazón, garlic, adobo, cilantro and oregano. After 10 minutes, drain the lime juice.Set aside to allow the acid to tenderize the meat. Pour the lime juice and 1/4 cup water into the bowl and stir well. Begin by preparing the filling: Cut pork into 1-inch pieces and place in a large bowl.If you’re not sure how to make sofrito or achiote oil for the pork shoulder mix, we’ve got you covered. Pasteles served with arroz con gandules and a lechuga y tomate ensalada is the ultimate in Puerto Rican food. This almost two-day cooking extravaganza takes place over the Christmas holidays, which is when pasteles are traditionally eaten in Puerto Rico. While some recipes call for milk in the masa or using more plantains than green bananas, my family’s recipe is tried and true, and has evolved throughout the years into a most savory treat.

From bringing the bananas, plantains and calabaza down to San Juan from their farm in Utuado, to making the masa and filling, then tying each tasty package of yuca or guineo with banana leaves and kitchen string, it’s undeniably a true labor of love-and one done best in a family assembly line. While time consuming, this holiday tradition is a family affair for my husband’s Boricua tribe. If you’ve ever eaten Puerto Rican pasteles or if you make them with your family for Christmas, then you’ll understand the patience that it takes to create this culinary delight.

Pasteles boricuas