Pasteles

Peel and grate green bananas, plantains, yautia, and calabaza. Mix with annatto oil and salt to form a smooth masa.

Cook chicken filling by browning seasoned chicken pieces with sofrito, tomato sauce, sazon, olives, and capers until tender. Shred meat.

Soften banana leaves by passing them quickly over a gas flame or blanching in hot water.

Place a rectangle of banana leaf on the counter. Spread two tablespoons of masa in the center, add filling, fold and tie with twine.

Bring a large pot of salted water to a boil. Add pasteles and cook one hour, turning once halfway through.

Remove from water and let rest five minutes. Unwrap and serve hot with pique sauce.