Hallacas

Ingredients

• 4 cups masa (cornmeal dough) tinted with achiote oil
• 2 lbs stewed beef, pork, and chicken, shredded
• 1 cup raisins
• 1 cup pimento-stuffed olives
• 1 cup capers
• 2 onions, sliced into rings
• 2 red bell peppers, sliced
• Banana leaves, softened over a flame
• Kitchen twine, for tying

Instructions

1. 1Prepare the guiso by slow-cooking the beef, pork, and chicken with onion, pepper, and spices until rich and thick; let cool.
2. 2Spread a thin layer of achiote-tinted masa onto a square of softened banana leaf.
3. 3Add a portion of the meat guiso in the center, then top with raisins, olives, capers, and onion and pepper rings.
4. 4Fold the banana leaf over the filling to enclose it completely, forming a rectangular packet.
5. 5Wrap tightly and tie each hallaca securely with kitchen twine.
6. 6Boil the hallacas in a large pot of water for 60-75 minutes until firm.
7. 7Let rest 10 minutes before unwrapping and serving.

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