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1
add oil in a large skillet over medium heat. Add the annatto seeds and heat for one minute to release their orange color.
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2
Remove from heat and drain the oil into a separate container.
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3
Discard the seeds and return half of the oil to the skillet.
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4
Return the oil to medium-high heat and add the pork and bacon. Brown for about 5 minutes, stirring occasionally.
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5
Add the garlic, onion, bell pepper, small green peppers, tomatoes, culantro, and oregano, and saute for another 5 minutes.
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6
Stir in the chickpeas and olives (with their respective liquids), capers, and raisins.
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7
Cover and simmer over low-medium heat for 40 minutes. When done, uncover and allow to cool.
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8
Drain the broth into a separate container and set aside.
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9
Make the dough by peeling the plantains and the bananas, first cutting off the ends and running a knife tip lengthwise along one or more of the ridges.
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10
Insert and run a thumb just beneath the cut peel to lift and remove it. Peel the yautia.
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11
Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring.
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12
You can grate them using the fine side of a hand grater, or instead, cut into 1/2- to 1-inch pieces for the processor.
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13
Fill 1/3 to 1/2 of the food processor or blender container with the cut vegetables, slowly adding broth to form a smooth, porridgelike mash. It should not be runny.
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14
Transfer the puree to a large bowl. If you run out of broth, substitute water as needed.
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15
Stir in the salt and the remaining annatto oil.
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16
Place a banana leaf on a sheet of parchment paper.
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17
Drop a scant 1/2 cup of the dough onto the center of the leaf and spread it several inches all around with the back of a spoon.
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18
Drop 2 tablespoons of the filling a bit off center. Fold each long side and then the ends toward the center.
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19
Slide the encased leaf toward the long edge of the parchment and wrap again.
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20
Fold end flaps over.
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21
Tie two pasteles together, with folded edges facing each other.
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22
To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes.
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23
Turn the bundles over and cook 40 minutes more.
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24
When done, drain them well, remove the strings and wrappings, and serve hot.
