Hallaca

Ingredients

Quantities for 10 servings.

• 1 kg Masarepa corn flour
• 600 g Beef, diced
• 500 g Pork, diced
• 500 g Chicken
• 4 piece Onions
• 3 piece Bell peppers
• 3 tbsp Annatto seeds
• 150 g Olives
• 120 g Raisins
• 3 tbsp Capers
• 20 piece Banana leaves
• 150 ml Sweet wine
• 250 g Lard
• 1 l Meat stock
• to taste Salt and pepper

Method

1. Warm the annatto seeds in the lard for five minutes and strain it; the coloured fat goes into both dough and guiso.
2. Fry the onion and pepper in the annatto fat, add all three meats and brown them.
3. Add the wine and stock and stew an hour, until the meat is tender and the sauce thick.
4. Cool the guiso completely, ideally leaving it overnight in the fridge.
5. Knead a dough from the masarepa, warm stock, annatto fat and salt until pliable.
6. Warm the banana leaves, spread a disc of dough on each and add guiso, olives, raisins and capers.
7. Wrap in two leaves, tie them crosswise with string and boil them for an hour and twenty.