Bell Pepper Purée

• 4 small red bell peppers, & green bell peppers seeded and roughly chopped
• 5 cloves garlic
• ½ medium spanish onion, chopped
• ¼ fresh cilantro

Masa

• 5 small green plantains, peeled and chopped
• ½ lb kabocha squash(225 g), peeled, seeded, and cut into 1 in (2 1/2 cm) pieces
• ½ lb yucca(225 g), peeled and cut into 1 in (2 1/2 cm) pieces
• 2 large ripe plantains, peeled and chopped
• 1 tablespoon whole milk
• 1 tablespoon kosher salt
• 1 tablespoon unsalted butter

Annatto Oil

• 1 teaspoon achiote
• 1 cup olive oil(240 mL)

Spiced Ground Beef

• 1 tablespoon olive oil
• 2 tablespoons fresh ginger, minced
• 2 small sweet chiles, seeded and minced
• 1 medium red onion, diced
• 2 teaspoons kosher salt, divided
• 1 ½ tablespoons ground coriander
• 1 ½ tablespoons za’atar
• 2 ½ lb ground beef(1 kg)
• ½ teaspoon freshly ground black pepper
• 2 cups chicken stock(480 mL), or water

Assembly

• 16 banana leaves, wiped clean and trimmed of the tough strip that was attached to the stem
• kosher salt, for boiling

Special Equipment

• 16 kitchen twines, 30 in (76 cm)
• offset spatula
• pastry brush