Pastelles

Bring a large pot of salted water to a full boil over high heat. Prepare banana or plantain leaves by briefly passing them over an open flame or dipping them in boiling water to soften and make them pliable.

In a large mixing bowl, combine cornmeal, salt, and sugar, then pour in boiling water gradually while stirring to form a smooth, thick dough. Add margarine and a drizzle of oil, kneading the mixture until the masa is soft, cohesive, and pulls away cleanly from the bowl.

Prepare your seasoned meat filling by ensuring it is fully cooked, spiced, and cooled slightly before assembly. The filling should be moist but not runny so it holds its shape inside the dough.

Lightly grease a softened banana leaf section with a small amount of oil or margarine. Place a portion of masa dough in the center and flatten it into an even oval or round shape approximately half an inch thick.

Spoon a generous portion of the seasoned meat filling onto one half of the flattened dough. Fold the banana leaf over to enclose the filling within the dough, pressing the edges together firmly to seal.

Fold and wrap the banana leaf tightly around the filled dough parcel, then tie securely with kitchen twine or strips of banana leaf to prevent the pastelle from opening during cooking.

Carefully lower the wrapped pastelles into the pot of boiling water, ensuring they are fully submerged. Boil steadily for 45 to 60 minutes, turning occasionally to ensure even cooking.

Remove the pastelles from the water using tongs and allow them to rest for 5 minutes before unwrapping. Carefully open the banana leaf and serve the pastelles hot directly from the leaf.