1. Cut the banana leaves into 8x8-inch squares wash, pat dry and reserve. 2. If using pork or chicken: 3. Place a small chicken (about a 2lbs) or pork loin in a crock pot and liberally sprinkle with adobo seasoning until covered. Set on low for 6-8 hours When done, allow it to cool and shred it with your fingers. Now you can use it for the pasteles. 4. If using ground beef: 5. In a bowl combine the meat with the onion powder, oregano, basil, 2 tbsp adobo seasoning. 6. In a pan over medium heat, heat up oil and add garlic, onions and pepper. Sauté until tender. Add 1/2 lb of meat. 7. Cook until no longer pink and drain. Return to heat and 2 tbsp of water and tomato paste. Cook until all liquid has evaporated. Reserve. 8. If using cooked pork or chicken: 9. Heat up oil over medium heat and add garlic, onions and pepper until tender; add 1/2 lb meat. Season with oregano, bay, onion powder, black pepper and salt if needed. Stir until combined. Add 2 tbsp water and tomato paste, heat through, for about 2 minutes or until liquid has evaporated. Reserve. 10. Peel the plantains, niame and malanga. Grate the raw niame, malanga and plantain and mix with 1 tsp of adobo seasoning and 1 tspn salt. Add the broth either store-bought kind or the broth made if you slow-cooked the chicken. It will look like a doughy mass. Don't make it too wet. 11. For assembly: 12. Put 2 tbsp of the plantain mixture on the center of a banana tree leaf, on top put 1 tspn of meat, and top that with 2 more tbsp of the plantain mixture. Wrap the leaf around it to form a rectangle; about 5-7" in length and 3-4" in width. Wrap another layer of parchment paper over each one. Tie string once around and once the other way to resemble a present, and tie a knot in the middle. At this point you can freeze them by wrapping a third layer of foil over each one and store for up to a month, just remove foil before cooking. 13. When ready to make, put half a gallon of water in a very large pot and boil them for 20 minutes. Remove the banana leaf before eating. 14. We usually eat them with Tabasco sauce and/or ketchup. Enjoy! ---------------------------------------------------------------------------
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