Pasteles En Hoja (Dominican Republic Version) - cooking recipe

Ingredients

1 unripe plantain (as bright green as you can find)
1/2 lb yautia (malanga)
1/2 lb white yam (Niame)
1 -2 tablespoon goya brand adobo seasoning
3 -4 plantain leaves
3 dried bay leaves, crushed
1/2 1/2 lb pork loin or 1/2 lb chicken
1 tablespoon tomato paste
1 teaspoon salt
3 garlic cloves, mashed
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 small red onion, chopped
3 tablespoons chicken broth
1 green pepper, seeded and chopped
fresh ground black pepper
tying string

Preparation

Cut the banana leaves into 8x8-inch squares wash, pat dry and reserve.
If using pork or chicken:
Place a small chicken (about a 2lbs) or pork loin in a crock pot and liberally sprinkle with adobo seasoning until covered. Set on low for 6-8 hours When done, allow it to cool and shred it with your fingers. Now you can use it for the pasteles.
If using ground beef:
In a bowl combine the meat with the onion powder, oregano, basil, 2 tbsp adobo seasoning.
In a pan over medium heat, heat up oil and add garlic, onions and pepper. Saute until tender. Add 1/2 lb of meat.
Cook until no longer pink and drain. Return to heat and 2 tbsp of water and tomato paste. Cook until all liquid has evaporated. Reserve.
If using cooked pork or chicken:
Heat up oil over medium heat and add garlic, onions and pepper until tender; add 1/2 lb meat. Season with oregano, bay, onion powder, black pepper and salt if needed. Stir until combined. Add 2 tbsp water and tomato paste, heat through, for about 2 minutes or until liquid has evaporated. Reserve.
Peel the plantains, niame and malanga. Grate the raw niame, malanga and plantain and mix with 1 tsp of adobo seasoning and 1 tspn salt. Add the broth either store-bought kind or the broth made if you slow-cooked the chicken. It will look like a doughy mass. Don't make it too wet.
For assembly:
Put 2 tbsp of the plantain mixture on the center of a banana tree leaf, on top put 1 tspn of meat, and top that with 2 more tbsp of the plantain mixture. Wrap the leaf around it to form a rectangle; about 5-7\" in length and 3-4\" in width. Wrap another layer of parchment paper over each one. Tie string once around and once the other way to resemble a present, and tie a knot in the middle. At this point you can freeze them by wrapping a third layer of foil over each one and store for up to a month, just remove foil before cooking.
When ready to make, put half a gallon of water in a very large pot and boil them for 20 minutes. Remove the banana leaf before eating.
We usually eat them with Tabasco sauce and/or ketchup. Enjoy!