Pasteles

Peel the vegetables and soak them is salted water for 5 minutes. Drain and grate on the finest side of the grater. Add the milk, oil, and salt. Let the dough rest for at least 1 hour in the refrigerator. (It is better if refrigerated overnight.) Brush the leaves or parchment paper with annatto oil. Spread 1/2 cup of the dough onto the center of an 8x10-inch wrapper. Place 2 tablespoons of the filling on the left side of the dough. Fold about 2-1/2 inches from the left side of the wrapper. Fold twice more. Fold 2-1/2 inches from the top and bottom. You should have a rectangle about 3-1/2 inches wide and 6-1/2 inches long. Tie with butcher's twine. Bring the water to a boil in a large soup pot. Add the pasteles and bring to a boil again. Reduce the heat and simmer, covered, for 45 minutes, turning the pasteles once. Traditional Pork Filling for Pasteles 1/2 pound boneless pork shoulder, cut into small pieces adobo to taste 2 tablespoons annatto oil 4 ounces ham, diced 1/2 cup Basic Recaito 8-ounce can tomato sauce 1/4 cup golden raisins 1/3 cup chick-peas 1/2 cup manzanilla olives 6-ounce jar pimientos, drained and chopped 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon dried oregano hot sauce to taste 2 tablespoons shredded unsweetened coconut Season the pork with adobo. Heat the oil in a skillet and saute the pork and ham for 5 minutes over medium heat. Add the remaining ingredients. Reduce the heat to medium-low and cook for 25 minutes, or until the pork is cooked through. Cool to room temperature before using.