Brisket Pastel with Tonkatsu Hollandaise 

Pastel procedure

Place all the ingredients for the masa dough in a food processor. Blend until a creamy consistency.

Place the masa over a cheesecloth or a fine-mesh sieve for at least three hours so the excess moisture drips out.

Prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line. Prepare 20 (10 x 5-inch) banana leaves, 20 (8 x 4-inch) rectangles of parchment paper, and 20 (18-inch) pieces of kitchen string.

For each pastel, lay out a piece of parchment paper, topped with 1 piece of banana leaf. Brush achiote oil in a rectangular shape on the center of the banana leaf. Spread 1 1/2 to 2 spoonfuls of masa onto the center of the leaf.

Add 1 spoonful of brisket filling and top with another spoonful of masa. Bring the edges of the banana leaf over the top of the pork 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 and 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 resealable bags, date, label, and freeze.

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 them on a plate. Carefully cut the string of each with kitchen scissors and very carefully open the banana leaves and parchment paper. Place the pastel on a serving plate.

For the sauce

Mix the mayonnaise, the bulldog sauce, and the sriracha, and add salt to taste.  

Recipe by Chef Mario Pagán.