• Begin with making the achiote (annatto) oil and meat filling for the pasteles. Follow our Achiote Oil recipe and our Carne Para Pasteles (Pork Meat Filling) recipe post to make.

Making the Masa

• If using frozen yuca, rinse the pieces under cool water and allow them to defrost for about 20 minutes.
• Once the yuca has defrosted, cut the pieces in half and remove the fibrous woody membrane from the core. Grate the yuca using a food processor. 

  *Cut the yuca chunks into smaller pieces if needed before adding to the processor.
• Add the pork broth and blend again.
• Add the achiote oil, adobo and pumpkin puree until a smooth “masa” forms. Taste a small amount of the masa for salt. Add salt or a little more adobo if needed.

Prepare the Banana Leaves and Foil

• Cut 12-14 pieces of the banana leaves to measure about 8×8 inches. Using scissors, cut the rough rib or edge off.

To Prepare Frozen Banana Leaves

• Add the cut leaves to a bowl with warm soapy water, swirl the leaves with your hand and then rinse each leaf individually under cool water. Add the leaves to a mixing bowl of clean water.

  Take one leaf at a time and wipe both sides using a clean damp kitchen towel or use clean paper towels.

To Prepare Fresh Banana leaves

• Rinse the cut leaves under warm water. Wipe both sides of the leaves with a clean damp kitchen towel or paper towels. Using a pair of tongs, pass the leaves one at a time on both sides over your gas stove’s high flame for a few seconds. The leaves will start to wilt, this is normal. Set aside. Note: If you do not have a gas stove, place the leaves on a plate and warm in the microwave for 30 seconds to a minute depending on your microwave.
• Cut 12-14 pieces of the aluminum foil into 12×12 inch squares. Lay one foil at a time and place a banana leaf in the center. Repeat until you have all the aluminum foil pieces and banana leaves prepared.
• Prepare your workstation to include the yuca masa, pork filling, achiote oil (or a little side of pork broth), and a side of roasted red pepper strips.
• Lay down one piece of the foil and banana leaf and spread a teaspoon of the achiote oil or a teaspoon of the pork broth to the center of the leaf.

Forming the Empanadas

• Add ½ cup of the yuca masa to the center of the leaf and spread into a square. Fill the masa with about 2 to 3 tablespoons of the pork filling. Top the meat with a few pimiento strips.
• Fold the aluminum foil and banana leaf in half. Fold the top of the aluminum foil about an inch down and then fold over the empanada.
• Fold the ends in to close the empanada. Your empanadas should measure about 2 inches wide and 7-8 inches in length.

To Cook the Empanadas

• Place the amount of empanadas you want to cook on a baking sheet and bake at 375° degrees for 40 minutes. Remove from the oven and carefully open the foil to expose the empanada. Serve hot. Enjoy!

  Note: Could serve with or without a topping. Popular toppings include ketchup and or hot sauce.