Place all the marinade ingredients in the blender and blend until smooth. Reserve ½ cup of the marinade to prepare the rice.
In a large bowl place all the meat, add 1 ½ cups of the marinade. Mix well, cover and refrigerate overnight or for 3 hours.
Place the rice in a container and add the vinegar, achiote oil, marinade and salt. Mix well with a wooden spoon or your hands. Let it rest for about 30 minutes.Wash the leaves well with hot water and set aside.
To assemble the pasteles: Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.
Spread about ¼ of rice mixture in the center of the banana leaves, at the point where they connect and form a cross. Place, 1 piece pork belly, 1 piece of chicken and 1 piece of rib on top of the masa and place about 1 tablespoon of peas, 1 tablespoon of carrots, 1 teaspoon capers and 2 slices of potatoes on top of the meat, then add about ¼ cup of rice on top.
Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all of the filling, like you’re making a package. Tie with butcher’s string. Continue the process until all the pasteles are wrapped and tied.
Bring a large pot with salted water to a boil. Add the pasteles and then reduce the heat to low. Cover and cook for 1 hour and 45 minutes. Remove the pasteles from the pot and let them
Let sit for about 5 minutes before serving. Cut the stirring and serve in the leaves.