Hallacas
A traditional dish consisting of a cornmeal dough filled with a mix of meats and vegetables, wrapped in banana leaves, and boiled.
Ingredients
- 4 C beef broth
- 2 Tbsp. paprika
- 1/2 C butter or margarine
- 3 C white cornmeal
- 3 Tbsp. olive oil
- 2 cloves garlic, finely chopped
- 1 onion, chopped
- 1 lb. ground round steak or beef
- 3 C boneless, skinless chicken, cooked and cut in large chunks
- 6 scallions, sliced (optional)
- 2 tsp. sugar
- 1 tsp. salt
- 1 chili pepper, chopped, or 1/2 tsp. crushed dried chili pepper
- 1/4 C vinegar
- 4 ripe tomatoes, peeled and chopped
- 1/2 C soft bread crumbs
- 1/4 C parsley, minced
- Pinch of cumin (optional)
- 2 hard-boiled eggs, sliced and then halved
- Olives, pitted and sliced
- Seedless raisins or other dried fruit, chopped
- 12-16 banana leaves
Instructions
- Mix broth and paprika and bring to a boil. Add butter. When butter has melted, slowly stir in cornmeal. Cook, stirring 10–15 minutes, until thick and smooth. Turn off heat and set aside.
- Heat the oil in frying pan. Add garlic, onion, and beef, and cook until browned. Add chicken, scallions, sugar, salt, chili pepper, and vinegar. Simmer 10 minutes. Add rest of filling ingredients and cook 5 minutes more. Remove from heat.
- Use a leaf about 8 inches wide to assemble hallacas. Spread 2 Tbsp. of dough on the leaf, adding a little filling and then garnishing. Fold and secure as instructed.
- Drop the packets into boiling water. Cook 1 hour. Unwrap and serve.