Step 1

Cut both ends of the cassava (yuca) off and cut them in half.

Step 2

Make a shallow cut into the skin and gradually work your knife under it to remove the skin. Split it in half lengthwise, remove the woody core, and discard it.

Step 3

Cut into small chunks and rinse immediately to prevent discoloration, and leave them in cool water until ready to use.

Step 4

If making traditional masa, peel the bananas, plantains, taro root, potatoes, cocoyams, and pumpkin.

Step 5

Cut in small pieces and proceed with the rest of the instructions.

Step 6

Pulse the cassava (yuca) in a food processor until pureed, or grate it. You may have to do so in batches.

Step 7

Pour it out in a large bowl, then add the garlic powder, onion, salt, oil, and Sazon, thoroughly mix, and set aside.

Step 8

Heat a large skillet over medium. As soon as it's hot, add 2-3 tablespoons of oil, add the diced pork, and cook until slightly brown or the pork is no longer pink (it may take 6-7 minutes).

Step 9

Add sofrito, garlic, onions, and oregano to the skillet, and cook for 3-5 minutes or until onions wilt.

Step 10

Throw in tomatoes and chickpeas, if using any. Then add about ¾ cup broth or water.

Step 11

Simmer uncovered until the liquid reduces and just coats the pork, about 15 minutes or more.

Step 12

Season the pork filling to taste with salt and let cool slightly. Adjust seasonings spices, if needed. Set aside.

Step 13

Prepare a work surface to assemble and wrap the pasteles. You may use a board or countertop for this process.

Step 14

If using freshly picked banana or plantain leaves, cut off the central rib and trim off the edges. Cut into the desired sizes. To make them flexible for folding, wilt them in single layers or slightly overlap them in a 200℉ (93℃) oven for 5-10 minutes. An alternative method of wilting is to place the leaves directly over the coils of an electric range on low heat or pass them carefully over the low flame of a gas range. Be careful not to burn them unduly. Wipe with a damp kitchen cloth or paper towel.

Step 15

To start the wrapping, place one parchment paper on a surface and top with one piece of banana leaf. Then brush with achiote oil.

Step 16

Add about two tablespoons of masa and spread it to form a small square, just like in the pictures.

Step 17

Add a spoonful of pork filling to the masa.

Step 18

Pick up the edge of the pasteles closest to you and fold it over the filling until the edge of the masa closest to you touches the other side. That helps the pasteles to stay fully enclosed. Fold the bottom edge of the square up and over so that the masa encloses the pork filling.

Step 19

Tie the pasteles with kitchen string. Repeat to form the remaining pasteles.

Step 20

At this point, you can freeze them for later. Place them in ziplock bags, date, label, and freeze.

Step 21

Line a large steamer or pot with a layer of banana leaf scraps.

Step 22

Add a cup or more of water – then bring to a boil. Next, place the pasteles in two loose layers. Add as much hot water as needed to almost submerge them. Cover with any remaining banana leaves.

Step 23

Let the pasteles cook for an hour or more, adding water as needed. Please don't let the pot dry out. Do a taste test if necessary to ensure the pasteles are fully cooked.

Step 24

Turn the heat off and let the pasteles cool in the pot for about 20 more minutes.

Step 25

Carefully remove pasteles with tongs, if they're still hot because you don't want to get burned.

Step 26

Transfer the pasteles to a platter. Remove the strings, carefully open pasteles – it releases hot steam as you open.

Step 27

Serve warm.