Hallacas

Ingredients14

• precooked white cornmeal500 g
• beef stew meat400 g
• pork shoulder300 g
• chicken thighs300 g
• onion2
• red bell pepper2
• garlic4 cloves
• tomatoes3
• annatto seeds2 tbsp
• raisins80 g
• green olives100 g
• capers2 tbsp
• plantain leaves12
• salt2 tsp

Method

1. Cut the beef, pork, and chicken into small pieces and season with salt.
2. Sauté chopped onion, bell pepper, garlic, and tomatoes in oil colored with annatto seeds until soft.
3. Add the meats and simmer with a little water until tender, then stir in raisins, olives, and capers.
4. Mix the cornmeal with warm broth and annatto oil to a soft, spreadable dough.
5. Soften the plantain leaves in hot water, wipe them dry, and spread a thin layer of dough on each.
6. Spoon stew onto the dough, fold the leaves into neat parcels, and tie them with kitchen string.
7. Boil the hallacas in salted water for about 1 hour, then drain and rest before serving.