In a small sauce pan, warm vegetable oil and annatto/achiote seeds for about 3-4 minutes to infuse oil with color and flavor. Set aside and let cool.
Peel vegetables. Using the smallest side of a grater, grate all vegetables into a large bowl.
Add adobo seasoning, sofrito and 2 tablespoons of the annatto/achiote infused oil. Mix well.
Cut parchment paper into 10 X 10 inch pieces. Cut plantain leaves into 6 X 6 inch pieces approximately.
Place a piece of parchment paper at the bottom and a piece of plantain leaf on top.
In the center of the piece of plantain leaf, spread 1 teaspoon of the annatto-infused oil. Then, place about 3 tablespoons of the masa and top with about 2 tablespoons of meat filling.
Fold the bottom side of the parchment parper up to fold the mixture and cover the meat. Continue to roll vertically making the pocket tight. Fold the sides to completely close up the ends pocket. Using kitchen twine, tightly secure the pocket.
In a large pot of water, boil pockets for 30-45 minutes. if cooking from frozen, boil the pockets for at least 1 hour.
Carefully, unwrap and serve warm with hot sauce and/or ketchup.