Puerto Rican Pasteles

A traditional Puerto Rican Christmas dish you could compare to a Mexican tamale, but it's different.
Ingredients:
Filling:
4 tbsp neutral oil, I use avocado oil
2 lbs cubed port shoulder of butt
2 cans chickpeas
2 onions, chopped
6 cloves garlic, chopped
1/2 cup sofrito (see me video)
1/2 cup tomato sauce
1/2 cup olives with pimientos
2 packets of sazon, I used the one with achiote
1 tsp adobo
1 cup water

Achiote oil:
1 cup neutral oil, I used avocado oil
1/3 cup achiote seeds, I used paste as seeds weren't available
1 bay leave
2 cloves garlic, chopped

Masa:
3 lbs yautia or tarot root
2 lbs green bananas
1 lbs green plantains
1 cup of simmering liquid, reserve from meat filling
4 tbs achiote oil (previously made)
1 1/2 tsp salt

Banana leaves
Parchment paper