How to Make Puerto Rican Pasteles (paleo, AIP option)

green bananas (no yellow showing at all)

malanga roots (I used 2 white and 2 lilac), peeled

lbs calabaza squash (substitute butternut or acorn)

chicken bone broth

unrefined salt

onion

bunch cilantro

head garlic (yes, a whole head)

bell peppers, preferably red, orange, and/or yellow. If you can find aji dulce peppers, use a few of those, too

small bunch fresh oregano, or about 1/2 to 1 Tb dried (to taste)

to 1/2 tsp unrefined salt (to taste)

stalks of celery

carrots, peeled

lard or olive oil

whole annatto seeds (achiote)

aciete de achiote or plain lard or olive oil

sofrito

chicken or pork, cut into bite-sized pieces

jar (2.25 oz) capers, drained

culantro leaves (substitute 1/3 bunch of cilantro)

dried oregano

unrefined salt

packs banana leaves, rinsed and cut into roughly 12"-16" squares; alternatives: "pasteles paper" from a Latin market, or plain parchment paper, cut into sheets about 12" by 16-18"

jar green olives (read lables to ensure no weird additives or preservatives)

roll kitchen twine, cut into strings about 1 yard long (approximately the armspan of an adult)

banana leaves OR 1 banana leaf and one sheet pastele/parchment paper OR 1-2 sheets pastele/parchment paper

aciete de achiote or plain olive oil or melted lard

masa

meat filling

green olives