Pasteles de Yuca

Directions

1. Make the Annatto Oil: In a small saucepan, combine the olive oil, annatto seeds, bay leaf, garlic, shallot, culantro, cilantro root, and ají dulce peppers. Heat over low heat, stirring occasionally, until the oil is fragrant and the annatto seeds have released their color, about 20 minutes. Do not let the oil smoke. Strain the oil through a fine-mesh sieve lined with cheesecloth, discarding the solids. Set aside.
2. Prepare the Yuca: Use a sharp knife to peel the yuca, making sure to remove both the thick brown outer skin and the thin, slightly pink layer underneath. To make this easier, cut off the ends of the yuca root and stand it up on one end. Carefully slice downwards, following the contours of the root, to remove strips of the peel. Be sure to remove any dark spots or blemishes.
3. Devein and grate the yuca: Cut the yuca in half lengthwise. Identify the fibrous vein running down the center of each half, and carefully cut it away. Using the grater attachment of a food processor, grate the yuca into fine shreds.
4. Process into a paste: Transfer the grated yuca to the bowl of a food processor fitted with the standard blade. Process until a smooth paste forms.
5. Drain excess moisture: Line a strainer with cheesecloth, and set it over a large bowl. Transfer the yuca paste to the strainer. Squeeze out as much excess liquid as possible. Place a plate on top of the yuca, and weigh it down with something heavy. Cover and refrigerate overnight to allow any remaining liquid to drain.
6. Make the pork filling: In a large Dutch oven, combine the pork, adobo, onion, sofrito, annatto oil, tomato paste, and bay leaves. Cook over medium-high heat, stirring occasionally, until the pork begins to brown. Add the chicken broth, bring to a simmer, then reduce heat to low, cover, and cook until the pork is very tender, about 1 1/2 to 2 hours.
7. Prepare the banana leaves: Soften the banana leaves over an open flame or by briefly blanching them in boiling water. Cut the leaves into roughly 12-inch squares.
8. Lay two banana leaf squares on top of each other. Spoon ½ cup of the yuca masa in the center, leaving a border. Top with a generous portion of the pork filling.
9. Wrap and tie: Bring the edge of the banana leaf closest to you up and over the filling, meeting the opposite edge to form a triangle. Fold the portion with the masa over on itself, tuck in the sides, and fold over once more to create a compact packet. Tie two pasteles together securely with kitchen twine.
10. Boil the pasteles: Fill a large pot with salted water, and bring to a boil. Carefully add the pasteles, ensuring they are submerged. Reduce heat to maintain a gentle simmer, and cook for 1 hour, or until the yuca is cooked through and the filling is heated through.
11. Serve: Serve the pasteles hot, either unwrapped or in their banana leaf packets.
12. Freeze: Store any uncooked pasteles in resealable freezer bags, and freeze for up to 6 months.