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Hallacas

Name: Hallacas
Total time: 150 min
Yield: 10 hallacas
Ingredients: 300 g shredded Chicken; 300 g shredded Pork; 2 Onion; 3 cloves Garlic; 3 Tomato; 20 Olives; 50 g Raisins; 500 g pre-cooked Farine de maïs (semoule fine); 600 ml Stock; 1/2 tsp Turmeric

Preparation time: 2 h 30
Servings: 10 hallacas

Ingredients

10 hallacas

Chicken — to buy300 g shredded
Pork — to buy300 g shredded
Onion — to buy2
Garlic — to buy3 cloves
Tomato — to buy3
Olives — to buy20
Raisins — to buy50 g
Farine de maïs (semoule fine) — to buy500 g pre-cooked
Stock — to buy600 ml
Turmeric — to buy1/2 tsp

Preparation

Simmer the shredded chicken and pork with onion, garlic, tomato, olives and raisins for 40 minutes to get a well-flavored filling.
Mix the pre-cooked cornmeal with the cooking broth colored with turmeric to get a soft, golden-yellow dough.
Spread a thin layer of dough in the center of each lightly oiled banana leaf.
Place a generous spoonful of filling in the center, with a few extra olives and raisins.
Fold the leaf into a tightly wrapped rectangle to fully enclose the dough and filling, then tie securely.
Boil the hallacas in water for 1 hour, keeping them fully submerged.
Let cool slightly before unwrapping and serving — traditionally for end-of-year celebrations.