Step 1

Add the oil to a large skillet over medium-high heat. Add the onion and leave it to sweat for about 5 minutes.

Step 2

Next, add the bell pepper and allow it to cook for a minute or two.

Step 3

Finally, add the minced garlic and fry it for a minute.

Step 4

Once the garlic has been fried, break up the beef mince and add it to the pan. Allow it to become brown for a couple of minutes.

Step 5

Add the adobo, black pepper, pregano, and sazon. Mix the ingredients well so that the flavors are distributed well. Allow the flavors to cook for a minute or two.

Step 6

Next, add the tomato sauce and stock. Bring the mixture to a boil. Then, reduce the heat and allow it to simmer for about 15 minutes. Most of the liquid should evaporate.

Step 7

Once your beef picadillo is ready, stir in lime juice and the freshly chopped cilantro.

Step 8

Allow the beef filling to cool completely before using it in your Pasteles en Hoja recipe.

Step 9

Cut parchment paper into 10-inch squares. Set them aside.

Step 10

Wash your plantain leaves well and rinse off any debris.

Step 11

Then, blanch them in boiling water for about 30-60 seconds. This will help make them more pliable and easier to work with.

Step 12

Once they have softened, plunge them into ice-filled water to stop the cooking. Allow them to cool completely.

Step 13

Then, cut the plantain leaves into 6-inch squares. Set them aside.

Step 14

Combine the finely grated vegetables (plantains, cocoyam, and pumpkin) in a large mixing bowl.

Step 15

Add the adobo, sofrito, and annato powder. Mix these ingredients together well. Set them aside.

Step 16

Move to a big workspace. Stack the plantain squares on top of the parchment paper squares.

Step 17

Add 2 tablespoons of the masa mixture (grated seasoned vegetables) into the center of the plantain leaf square. Spread it into a square, leaving a 1/2-1 inch border.

Step 18

Then add about 2 tablespoons of your cooled beef picadillo filling.

Step 19

Cover the beef with 2 more tablespoons of the vegetable filling.

Step 20

Fold the leaf over to make an enclosed envelope. Then, wrap the parchment paper around it and secure it with some twine.

Step 21

Bring a large pot of water to a rolling boil. Once boiling, leave the pockets to cook for about 30-40 minutes.

Step 22

For frozen pockets, you should boil them for at least an extra 15-20 minutes.

Step 23

Once cooked, unwrap them and serve them with your favorite sauce or accompaniment.