Pasteles de Yuca in Banana Leaf

DAY 1 — Achiote Oil:

1. Heat 1 1/2 - 2 cups of vegetable oil, add 6 tbsp of annatto seeds. Simmer until the oil reaches a bright red colour.
2. Strain out and discard the seeds. Cool and store in a sealed container until needed.

Filling:

1. Combine all filling ingredients in a pressure cooker. Cook for 30 minutes and let it come back to pressure naturally without releasing.
2. Uncover and set to brown/simmer for 15 minutes. Cool and store in an airtight container in the refrigerator until ready to use.

Masa:

1. Cut the yuca into 3-4 pieces (it should be milky white — if it has dark lines, discard it).
2. Score the skin, slip a knife under it and pry it away from the yuca.
3. Cut the segments in half, expose the small central root and make a V-shaped cut around it to remove it.
4. Grate the yuca with a shredder blade or manual grater, then process in a food processor until fine and pasty.
5. Place the yuca paste in a cheesecloth-lined colander, cover with plastic wrap and refrigerate overnight to drain.
6. In a skillet, simmer 1/4 cup achiote oil and 3/4 cup sofrito for 5 minutes. Add 1/4 cup water, a beef broth cube, salt, onion powder, garlic powder and oregano; simmer 5 minutes more.
7. Add the seasoning to the grated yuca and mix.
8. Drizzle in 1/2 cup achiote oil and mix until the yuca turns orange. Set aside.

DAY 2 — Prep Banana Leaves:

1. Remove the ridge, cut the leaves into 12 x 12-inch squares and wash under warm running water.
2. Working in batches, microwave the leaves 1.5 - 2 minutes to make them flexible.

Assembly:

1. Set up a station with the yuca mixture, filling, achiote oil, banana leaves, wax paper squares and butcher's twine.
2. Lay a square of wax paper with a banana leaf over it; spread 1 tsp achiote oil on the leaf. Scoop 1/4 cup yuca mixture onto it and spread into a rectangle.
3. Place 2 tbsp filling down the centre, top with pimentos if desired, and fold the yuca over the filling using the leaf.
4. Bring the leaf ends together, fold over twice to seal and tuck the ends under. Repeat the wrap with the wax paper (double-wrap if using wax paper only).
5. Tie two pasteles together with twine, folded ends facing each other.
6. Cook right away or freeze. To cook, bring a large pot of water to a boil, drop in the pasteles and boil 45 minutes (fresh) or 1 hour (frozen).
7. Lift out by the string, cut the string and gently unwrap.

Notes: Recaito is an important part of seasoning the masa; homemade is best but it can be bought frozen in Latin and Asian grocery stores.