Hallacas

Shopping list

• 400 g masa harina or fine cornmeal

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• 500 ml chicken stock — warm

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• 100 g lard or vegetable oil — melted

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• 1 tsp salt

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• 300 g pork shoulder — finely diced

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• 200 g chicken thighs — boneless, finely diced

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• 1 piece onion — small, finely chopped

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• 1 piece red pepper — small, finely chopped

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• 3 clove garlic — minced

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• 2 tbsp tomato purée

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• 1 tsp ground cumin

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• 0.5 tsp paprika

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• 50 g green olives — sliced

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• 2 tbsp capers — drained

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• 40 g raisins

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• 8 piece plantain or banana leaves — cut into 25×30 cm rectangles, softened over a flame or in boiling water

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• 1 piece kitchen string — for tying

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Step by step

1. 1

   In a mixing bowl, combine masa harina, warm chicken stock, melted lard and salt. Knead for 3– 4 minutes until you have a smooth, pliable dough. Cover and set aside.

2. 2

   Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add the diced pork and chicken. Brown for 6– 7 minutes, stirring occasionally, until the meat is cooked through and golden.

3. 3

   Add the chopped onion, red pepper and garlic. Cook for 3– 4 minutes until softened. Stir in the tomato purée, cumin and paprika. Cook for 2 minutes, then remove from heat. Fold in the olives, capers and raisins. Season with salt to taste. Allow filling to cool slightly.

4. 4

   Lay one plantain leaf rectangle on your work surface, shiny side up. Place about 100 g masa dough in the centre and flatten into a 12 cm square using damp fingers.

5. 5

   Spoon 2–3 tablespoons of the meat filling onto the centre of the dough square. Fold the leaf over lengthwise to enclose the filling, then fold in the shorter ends to form a parcel. Tie securely with kitchen string. Repeat with remaining leaves, dough and filling.

6. 6

   Bring a large pot of salted water to a rolling boil. Carefully add the hallacas parcels in batches, ensuring they are submerged. Boil for 50– 60 minutes until the masa is firm and cooked through.

7. 7

   Remove the hallacas with a slotted spoon and drain well. Let them rest for 5 minutes before serving. Unwrap at the table and enjoy warm.