Puerto Rican Pasteles (Pasteles Puertorriqueños)

Ingredients

• 8 ounces bacon cut into 1/4-inch dice
• 1.5 pounds bananas green peeled sliced
• 1.5 pounds boston butt pork shoulder boneless cut into 1/2-inch dice
• 15 ounce chickpeas drained and rinsed canned
• 0.3 cup chicken broth 
• 1.5 tablespoons cider vinegar 
• 0.3 cup cilantro leaves coarsely chopped
• 8  garlic cloves peeled
• 6 ounces bell pepper green cored deveined seeded coarsely chopped
• 8 ounces kabocha squash peeled seeded cut into 1-inch cubes (West Indian pumpkin)
• 0.3 cup achiote-infused olive oil extra-virgin
• 1 teaspoon oregano dried
• 20  caribbean peppers sweet seeded cut in half (ajíes dulces)
• 50  pimiento-stuffed olives cut in half
• 0.5  plantains green peeled sliced (see Cooks' notes)
• 12 inch twenty-five plantain leaf squares for how to prepare (4 to 5 packages; see Cooks' notes )
• 0.3 cup raisins dark
• 6 ounces bell peppers red cored peeled seeded cut into 1/4-inch-wide strips (see Cooks' notes)
• 2  broad-leaf culantro leaves 
• 0.5 teaspoon salt to taste
• 0.5 cup tomato sauce 
• 3 pounds tomatoes coarsely chopped
• 0.3 cup milk whole
• 8 ounces onion yellow coarsely chopped
• 1.5 pounds malanga peeled cut into 1-inch cubes
• 1.5 pounds malanga peeled cut into 1-inch cubes

Equipment

• food processor
• bowl
• frying pan
• paper towels
• knife
• pot
• blender
• ziploc bags
• slotted spoon
• tongs
• cutting board
• steamer basket

Directions

1. Making the Recado
2. Place all the ingredients in a blender or food processor and puree. Set aside. DO AHEAD: You can make the seasoning base (recado) the day before.
3. Making the Sofrito
4. Heat the oil in a 12-inch skillet over medium heat.
5. Add the bacon and brown for 2 to 3 minutes.
6. Add the pork and cook, stirring, until it begins to release its fat, about 15 minutes.
7. Stir in the recado, reduce the heat to low, and cook, covered, for about 50 minutes, or until the pork is tender when pierced with the tip of a sharp knife.
8. Add some chicken broth if the sauce thickens too much during cooking. When the meat is done, transfer it to a plate with a slotted spoon. Set the sauce aside. DO AHEAD: You can make the sofrito the day before.
9. Making the Masa
10. Working in 2 or 3 batches, puree the milk, malanga, green bananas, green plantain, and calabaza in a blender or food processor and pour into a large bowl.
11. Add the oil and salt and mix well to color the masa evenly. Stir in the reserved sauce. Taste for seasoning and set aside.
12. Wrapping the Tamales
13. Place one plantain leaf square on a work surface with the veins perpendicular to you.
14. Brush generously with achiote oil.
15. Place 3 heaping tablespoons of masa in the center of the leaf and spread into a 6-inch square, leaving a 3-inch margin on all sides.
16. Place 3 tablespoons of the diced pork on top, forming a rectangle.
17. Garnish with 4 raisins, 4 chickpeas, a strip of red pepper, and 4 olive halves. Tie the tamal following the instructions for the pastel wrap (see Cooks' notes). Repeat with the remaining wrappers and ingredients. DO AHEAD: You can prepare the plantain leaves the day before.
18. Cooking the Tamales
19. Using two steamers (or working in batches), steam for about 1 hour (see Cooks' notes).
20. Cooks' notes
21. Serving
22. Most people like them with a little sauce. Ajilimójili is a good choice.Preparing Plantains
23. To peel them before cooking, cut off the tips with a small sharp knife.
24. Cut crosswise into 2 or 3 chunks. Make 2 or 3 lengthwise incisions in each, following the ridges that run down the fruit. Trying to bruise the flesh as little as possible, pull the skin away from the flesh with a table knife, then work it free with your fingertips. Trim off any underskin.Plantain Leaf Wrappers
25. To prepare, defrost them in the refrigerator overnight or in warm water for about 20 minutes. Wipe both sides clean with a damp cloth and pat dry with paper towels. Working on a cutting board, use a ruler and knife to measure and cut the leaves into squares.Singe the squares by running each side over a gas flame or an electric burner set on high for a few seconds. You will notice that the leaf immediately becomes supple and its outer side shinier. If any leaves are torn, just overlap a couple of them when wrapping the dough.Roasting Peppers
26. Heat a comal or heavy skillet over medium-high heat until a drop of water sizzles on contact.
27. Place the whole peppers on the hot surface and roast, turning occasionally with tongs, until they are blackened on all sides. This may take up to 15 minutes for bell peppers.
28. Remove from the heat and place in a paper or plastic bag to "sweat" for a few minutes (this helps loosen the skin).When they are slightly cooled, peel the charred skin from the roasted flesh. Scrape and pick off the black bits a little at a time; don't rinse. Core and seed the peppers before proceeding with the recipe.The Pastel Wrap
29. Fold down the top edge a little more than halfway, pressing lightly, then unfold. Fold up and press the bottom edge in the same way; unfold. The masa will now completely enclose the filling.Now fold down the top half again a little more than halfway toward you. Hold it in place while you bring up the bottom edge to make a seam about 1/2 inch from the folded side. Holding the seam closed, fold back the open right and left ends of the packet into flaps slightly overlapping under the seamless side.Steaming Tamales
30. To steam tamales, pour water into the steamer pot, place the steamer basket in the pot (above the water), and arrange the tamales in the basket. Cover the pot and bring the water to a boil, then lower the heat to a simmer and steam the tamales until they are set. The timing depends on the size and composition of the tamales, but most take about 1 hour. Be sure to check the water level in the pot from time to time and replenish with boiling water as necessary.
31. Reprinted with permission from Gran Cocina Latina: The Food of Latin America by Maricel Presilla, © 2012 Norton