08 Dic Hallacas
Ingredients
For the stew
4 kg beef
4 kg pork
1 bottle of wine
1½ kg panela (raw cane sugar)
150 g capers
1 cup corn flour
3 cups annatto oil
2.5 kg onion
1.8 kg leek
900 g spring onion
300 g red bell pepper
300 g green bell pepper
12 sweet peppers
Vinegar to taste
4 bouillon cubes
Seasonings to taste
For the dough
3 cups oil
9 tbsp annatto seeds
9 kg precooked corn flour
12 liters water
For the garnish
24 bell peppers, cut into strips
100 stuffed olives
12 onions, sliced
400 raisins
4.5 kg boiled, shredded chicken
For assembling
6 cups oil
9 tbsp annatto seeds
9 kg roasted, cleaned plantain leaves
Preparation
Cut the meats into large pieces and finely chop the sweet peppers, bell peppers, leeks, and onions.
Sauté the onion, capers, sweet pepper, bell pepper, and leek. Add the meats, panela, wine, and vinegar; cover with water and cook for 2 hours. Season with salt and pepper, and thicken with corn flour dissolved in water.
For the dough, heat the oil with annatto seeds, strain, and mix with water and corn flour. Knead until you get a smooth, uniform texture.
On an oiled plantain leaf, spread a thin layer of dough.
Add stew, olives, raisins, onion, bell pepper, and shredded chicken.
Fold and wrap with additional leaves, then tie securely forming a grid.
Cook the hallacas in boiling water for 40 minutes. Let them rest and enjoy.
