1/2lb[0.23 kg] of auyama(West Indian pumpkin), peeled
1 1/4cupof milk
1 1/4cupof water
1tablespoonof bija(annatto, anato)
1teaspoonof garlic powder
3banana tree leaves and parchment paper
For the filling
Place the chicken in a pot, add 1 qt [1 lt] of water, onion, oregano, garlic and 1 teaspoon of salt to it (set aside remaining salt). Simmer over medium heat until the chicken is cooked and has started to flake.
Remove chicken from the liquid (you can save the liquid and use it as broth for another dish).
Once the chicken has cooled to room temperature, flake into very small pieces.
Heat oil over medium heat, add chicken and cook until it is heated through. Stir in tomato sauce, agrio de naranja and chives. Season with salt to taste. Remove from the heat and set aside.
For the pasteles
Grate yuca and auyama (separately) with the finest side of the grater.
With a clean cotton cloth, squeeze the yuca to get rid of as much liquid as possible. Remove any ungrated pieces or clumps.
Mix yuca and auyama and set aside.
Mix milk, water and annatto, and boil over very low heat until the liquid has reduced to half (you should obtain 1 1/4 of it). Sieve to get rid of solids.
Mix in butter, salt and garlic powder and stir. Pour this mixture into the cassava and yuca mixture and stir to mix.
Cut the plantain leaves into 6 - 5"x5" [13 x 13 cm] squares.
Put 3 tablespoons of the yuca mixture on the center of one of these squares.
Put 3 tablespoon 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.
Heat 1/2 galón [1 lt] of water in a large pot over medium heat. Once it breaks the boil add the pasteles and simmer for 35 minutes. Make sure they're always covered with water and add more if it becomes necessary.
Check the Pasteles en Hoja recipe to see the wrapping process step by step.You can freeze the pasteles once wrapped but uncooked, just make sure they are tightly wrapped with plastic film and they should last up to 6 months in the freezer. If you will serve the next day, keep refrigerated overnight (uncooked) and boil before serving.