Prepare a work surface to assemble and wrap the pasteles. You may use a board or counter top for this process.
If using freshly picked banana or plantain leaves, cut off the central rib and trim off the edges. Cut into the desired sizes. To make them flexible for folding, wilt in single layers, or slightly overlapping, in a 200F oven for 5-10 minutes. An alternative method of wilting is to place the leaves directly over the coils of an electric range on low heat, or pass them carefully over the low flame of a gas range. Be careful not to burn them unduly. Wipe with a damp kitchen cloth or paper towel.
To start the wrapping, place one parchment paper on a surface and, top with one piece of banana leaf. Then brush with with achiote oil .
Add about 2 tablespoons of masa, spread masa to form a small square, just like in the pictures.
Add about a spoon of pork filling to the masa.
Pick up the edge of the pasteles closest to you, and fold it over the filling until the edge of the masa closest to you touches the on the other side. This helps the pasteles to stay fully enclosed. Fold the bottom edge of the square up and over so that the masa encloses the pork filling.
Tie the pasteles with kitchen string. Repeat to form the remaining pasteles.
At this point, you can freeze any pasteles you are not going to cook and eat right away. Place them in zip-top bags, date, label, and freeze.