Pasteles, Naturally gluten free Puerto Rican Meat Pie

This is my husband's favorite. Pasteles are a 2 part recipe: The masa (dough) and the seasoned meat filling. I make them small so I usually end up with about 40-50 pasteles

Meat filling
1. Process the following vegetables in a food processor till finely chopped:

• onion (large)
• green pepper
• garlic cloves 4-6
• cilantro 1/4- 1/2 bunch

2. Saute the vegetables in some achiote (annato seed) flavored oil until the vegetables aren't raw anymore. (Note: Easiest way to make this oil is to take 1/2 cup of achiote in glass measuring cup then fill up with oil to 1 cup. Then heat in microwave until oil is red. Be sure to watch it! Then filter out seeds. Careful. This oil is very staining.)

3. While the vegetables are cooking cut up about 2 pounds boneless pork roast into about 1/2 inch cubes. Then add to vegetables and cook till not raw. I usually chop and add small portions to my cast iron Dutch oven pot, then put on a cover and cook while I make the masa.

Masa (Dough)
1. Cut into pieces and process in food processor until medium to coarsely chopped. Yautia is very sticky and needs to be processed with the bananas and plantains or it will stop the processor. I also add achiote oil or broth from meat to aid processing. The dough should be thick, just slightly less so than cookie dough but definitely more than a ice cream shake. Start the big soup pot of water boiling while you make the masa.

• 4 pounds yautia
• 4 plantains
• 4 green bananas
• very small potato or piece of hard squash
• about 4 tablespoons or so broth from meat
• about 4 tablespoons or so achiote oil

Make the packets

1. Tear foil to about 8" x 10" (can use banana leaves but then you have to tie them)
2. Oil foil with achiote oil
3. Spread about 1 Tbsp of masa on foil
4. Place about 1 tsp seasoned meat to one side of center
5. Add 1/2 of green olive to meat filling.
6. Fold over foil so masa encloses meat filling.
7. Make secure water proof packet by creasing over edges.
8. Add packets to boiling water. Cook about 1 hour, then drain.