Hallaca

Ingredients

• Banana leaves, softened
• 4 cups masarepa
• 1 litre stock
• 3 tbsp annatto oil (for colour)
• For guiso: 500g beef cubed, 500g pork cubed, 300g chicken cubed, 2 onions, 3 peppers, 4 garlic, 200ml stock, 3 tbsp tomato paste, 100g raisins, 100g capers, 50g olives
• Salt
• Kitchen string

Instructions

1. Cook the guiso: brown all the meats, soften the vegetables, add tomato paste, then raisins, capers and olives; simmer 1 hour until thick. Cool overnight.
2. Mix masarepa with warm stock and annatto oil to a soft dough.
3. Brush banana leaves with annatto oil.
4. Spread dough thinly on each leaf; spoon guiso in the centre.
5. Fold into rectangular parcels and tie with string.
6. Boil submerged for 45-60 minutes.
7. Unwrap and serve hot.

Serving suggestions

• Traditionally served with ham bread and chicken salad.

Storage & reheating

Keeps a week; freezes brilliantly.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions