The Best Pasteles en Hoja

Ingredients:

• 2 large plantains
• 3/4 pounds auyama, peeled and cut in half
• 3/4 pounds yautia, peeled
• 2 tablespoons sofrito
• 2 tablespoons coriander, finely chopped
• 2 tablespoons achiote
• 1 teaspoon salt
• 3 cups pica dillo (recipe here)
• plantain leaves
• parchment paper
• kitchen string/twine
• water

Directions:

1. Grate auyama and yautia into a large bowl.
2. Add sofrito, achiote, coriander and salt and mix well, to make the masa dough.
3. Cut parchment paper into 10x10” squares and cut plantain leaves into 6x6” squares.
4. Place a piece of parchment paper on a plate and a piece of plantain leaf on top of it.
5. In the middle of the plantain leaf, spread about 3 tablespoons of the masa dough, then about 2 tablespoons of picadillo on top, lining the center.
6. Fold the bottom part of the parchment paper towards the center, so the masa dough covers the picadillo. Keep rolling to make the masa dough pocket tight. Folding the sides to seal the pasteles.
7. Tie the kitchen string/twine around horizontally and vertically like a present.
8. In a large pot, boil water and gently place pasteles in the pot. Boil for 40 minutes.
9. Remove the pasteles from the boiling water and unwrap. Serve hot with your favorite sauces.