Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the meat filling
Gather the ingredients.
Brown the diced meat substitute in a large nonstick skillet.
Add the ajíces dulces, onion, recaito, garlic, adobo, oregano, and cilantro, and mix ingredients together. Cook until the meat substitute is well done.
Make the Masa Dough
Gather the ingredients.
In a large bowl, grate the mango and the green planes, and yuca.
Blend them in a food processor until creamy.
Drain the masa over cheesecloth or a fine-mesh sieve for at least 3 hours.
Stir in the salt, recaito, and enough of the achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles.
Wrap the Pasteles
Prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line.
For each pastel, lay out a piece of parchment paper, topped with one piece of banana leaf. Brush achiote oil in a rectangle shape on the center of the banana leaf.
Spread 1 1/2 to 2 spoonfuls of masa into the center of the leaf.
Add one spoonful of meat substitute filling and top with another spoonful of masa.
Bring the edges of the banana leaf over the top of the meat substitute filling. Then repeat with the other side of the banana leaf so that the masa completely covers the top of the filling.
Bring the edges of the banana leaf together and fold down over the top.
Fold the edges of the banana leaf underneath the package.
Bring the top and bottom edges of the parchment paper over the top, fold or roll down the edges to make a horizontal seam. Tuck the ends under.
Tie with a string in both directions. At this point, you can freeze any pasteles you are not going to cook and eat right away. Place them in zip-top bags, date, label, and freeze.
Cook the Pasteles
Bring a stockpot of salted water to a boil. Place the pasteles in the water, making sure they are submerged. Reduce the heat and simmer for 1 hour.
Using tongs, remove the pasteles from the boiling water and place it on a plate. Cut the string with kitchen scissors and very carefully (so the steam doesn't burn you) open the banana leaves and place it on a serving plate.
They can be served with pique criollo (Puerto Rican hot sauce), rice and (Arroz con gandules), escabeche (seared and marinated cold meats or fish) and other holiday foods.