– 2 pound yuca (cassava), [0.9 kg], peeled and washed – ½ pound auyama (kabocha squash), [0.23 kg], peeled – 1 cup milk (whole or skim) – 1 tablespoon bija (annato, achiote) powder – 2 tablespoon butter (salted), at room temperature – 1¾ tablespoon salt, divided – 1 teaspoon garlic powder – 2 cups filling of your choice, See list above the recipe For wrapping – 3 plantain leave squares, and parchment paper, cut into 6 squares of 5"x 5" [13 x 13 cm] . – Twine, (string for cooking)
Grate yuca and auyama (separately) with the finest side of the grater. Use a food processor instead if you have one. With a clean cotton cloth, squeeze the yuca to get rid of as much liquid as possible. Remove any big pieces or clumps. Combine yuca and auyama and set aside.
Combine cassava and yuca mixture, milk, bija, butter, ¾ tablespoon of salt, and garlic powder. Mix well.
Put 3 tablespoons of the mixture on the center of one of these squares. Put 3 tablespoons of filling in the center, cover with 3 more tablespoons of the root mixture to cover the filling. Fold the leaf square in the shape of an envelope. Wrap again in parchment paper and tie tightly. You can now freeze if you so choose. See notes above the recipe.
Heat ½ galón [1 lt] of water in a large pot over medium heat. Add 1 tablespoon of salt to the water. Once it breaks the boil add the pasteles and simmer for 35 - 40 minutes, making sure they're always covered with water. Unwrap one to check for doneness, and boil another 10 minutes if needed.
Unwrap and serve with ketchup or hot sauce, or both.