- Defrost 1 bag of Birria, separate the beef from the consommé. Shred the beef ropa vieja style into a large bowl and combine with the mozzarella cheese. Set aside.
- In a sauté pan melt 1 ounce of butter and mix 1 ounce of flour to make a roux. Whisk together and cook out until it is golden brown. Slowly add 1 cup of the birria consommé to make a thickened sauce. Chill the sauce then mix in with the shredded beef and cheese mixture.
- For the masa, peel and cut into 2-3 inch pieces the green banana, plantain, yucca, taro root, and the potatoes. Place all items in a large bowl of water to keep from discoloring.
- Hand grate or process in a food processor with the grater attachment all the vegetables. In small batches pulse masa until a smooth pureé and place in the large bowl. Season with the Sazón achiote cilantro seasoning, and mix together until well combined.
- Take 1 ounce of the achiote paste and mix with 2 ounces of warm oil. You will use this later as you make the pasteles to brush on the banana leaf.
- Set up your station with your birria and cheese, the hoja santa leaves, achiote oil, and the masa. Cut the banana leaves into 10x10 squares and quickly heat on the range until shiny and waxy looking. This will help the leaf become more pliable and ready for making pasteles.
- Place a piece of parchment paper down first then top with a banana leaf. Brush a little of the achiote oil in the center of the banana leaf. Spread 3 ounces of the masa (3x4 rectangle) in the middle, top with 1-1/2 ounce of the birria cheese mixture and place a 2x2 square piece of the hoja santa leaf on top. Fold over the masa until completely covering the filling, fold the banana leaf to close the pasteles, folding the ends in. Complete the package look by folding the parchment paper and create a little envelope. Finally tie with kitchen string to complete. Repeat the process until you have 24 pasteles.
- Place a steamer rack on the bottom of a large pot and pour water just to cover the steamer rack. Begin to stack your pasteles but do not overcrowd the pot. Place any additional banana leaves on top. Cook covered for about 1 hour. Keep an eye on the water so that it does not dry out. Test one after an hour to check. Once done shut the heat off and let set for 20-30 minutes.
- Take the pasteles out of the pot and place on a platter. Cut the strings off and serve while hot. Place the remaining consommé in bowls for dipping or spooning over the pasteles.
Ingredient availability varies by location*