Pasteles de Masa with Pork Filling

In a large bowl, mix the grated masa with the kabocha squash (1 cup), achiote (1 cup), sofrito (½ cup), adobo criollo (3 Tbsp), and salt (to taste). Stir well until everything is fully incorporated. Set aside.

In a pot, heat a little oil and add the sofrito (3 Tbsp). Cook over medium heat until it becomes fragrant.

Add the pork pieces (2 lb) and season with salt and pepper (to taste), cumin (1 tsp), and adobo criollo (2 Tbsp).

Sear the meat on all sides.

Stir in the tomato sauce (1 cup), olives (½ cup), and capers (1 Tbsp). Simmer over low heat for about 30 minutes, or until the pork is tender and the sauce has thickened. Adjust seasoning as needed.

Heat the plantain leaves over an open flame or stovetop to soften them and make them more pliable.

Place a softened plantain leaf over a piece of pastel paper. Spread a little achiotina in the center of the leaf. Add 2-3 tablespoons of masa onto the leaf and spread it slightly. Place 1 tablespoon of pork filling in the center.

Carefully fold the plantain leaf over, forming a rectangular packet, and wrap it with pastel paper. Tie securely with twine, making sure the ends are sealed.

Repeat with remaining ingredients

Boil the pasteles in salted water for about 1 hour. Let them cool slightly before unwrapping and serving.