Pork
Hallacas
Venezuelan Christmas. Stew in corn masa, wrapped in banana leaf.
240 minServes 16
Ingredients
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- 1 packGoya banana leaves, thawed
- 2 lbP.A.N. pre-cooked white corn meal
- 1 lbpork stew meat
- 1 lbbeef stew meat
- ½ cupGoya manzanilla olives
- ½ cupSun-Maid raisins
- 2 TbspGoya capers
- 1onion, diced
- 1bell pepper, diced
- 4garlic cloves
- ⅓ cupGoya achiote oil
- 2 cupswarm water, for the masa
How to make it
- 1
The day before: peel and dice the onion and pepper. Mince the garlic. Cut the pork and beef into ½-inch pieces. In a pot, cook the meats with onion, pepper, garlic, olives, raisins, and capers in a little oil 25–30 minutes until the stew is thick. Cool and refrigerate overnight.
- 2
Thaw the banana leaves if frozen. Wipe both sides with a damp cloth. Pass each leaf quickly over a flame or a hot burner so it turns shiny and flexible. Cut into rectangles about 12×14 inches. Have kitchen string ready.
- 3
In a bowl mix the P.A.N. corn meal with the warm water, 1 tsp salt, and the achiote oil until the masa is soft, like mashed potatoes. Rest 10 minutes. If it cracks, add a splash more water.
- 4
Lay a leaf shiny-side up. Spread a thin oval of masa in the center. Spoon 2–3 Tbsp of the cold guiso on top. Fold the leaf over, then fold the sides, then fold the ends. Tie with string.
- 5
Stand the hallacas in a steamer (or a pot with a rack and 2 inches of water). Cover and steam 45–60 minutes. They freeze well; reheat in the same steamer 20 minutes from frozen.