Hallacas

Method

1. 1

   Step 1

   Fry the onions (opens in a new tab), leek (opens in a new tab), spring onions (opens in a new tab), pepper (opens in a new tab) and garlic (opens in a new tab) in the oil until soft. Add the beef and pork and brown, then the tomatoes (opens in a new tab), wine, sugar, Worcestershire, cumin (opens in a new tab), 2 tsp salt and pepper. Simmer, covered, for 1 hour until thick and tender; stir in the shredded chicken. Cool completely (ideally overnight).

   • 80 min
   • medium-low heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Cool the filling quickly and keep it refrigerated.

   

2. 2

   Step 2

   Warm the lard (opens in a new tab) with the achiote (opens in a new tab) seeds until deep orange, then strain. Knead the masarepa (opens in a new tab) with the warm stock, the coloured fat and the remaining salt into a soft, smooth dough.

   • 15 min

   

3. 3

   Step 3

   Wipe the banana leaves (opens in a new tab) and pass them briefly over a flame to make them pliable. Grease a leaf, press a golf-ball of dough into a very thin 20 cm round, add 2–3 tbsp guiso and top with olives, raisins (opens in a new tab), capers (opens in a new tab) and pepper (opens in a new tab) strips.

   • 50 min
4. 4

   Step 4

   Fold the dough and leaf over the filling into a rectangle, wrap in a second leaf and tie like a parcel with string.

   • 20 min
5. 5

   Step 5

   Boil the hallacas in a large pot of salted water for 1 hour. Drain and serve hot in their leaves, unwrapped at the table.

   • 60 min
   • medium heat