Hallaca

Instructions

1. Cut the beef and pork into large cubes, put them in a pan with a little water, the salt, cumin and oregano, then simmer for 45 minutes until very tender.
2. In a frying pan with the oil, fry the finely sliced onion, pepper and garlic for 8 minutes, then add the chorizo cut into rounds and the meat stock.
3. Add the shredded meat, raisins, olives, capers and vinegar, then reduce for 15 minutes over low heat until you have a moist but not liquid filling. Let it cool.
4. Mix the maize dough with lukewarm water and salt until you get a soft dough, slightly thicker than pancake batter, that doesn't stick to your fingers.
5. Wash the banana leaves, dry them and quickly pass them over a flame or through hot water to make them pliable. Cut out squares of about 25 cm.
6. Spread a spoonful of dough in the centre of a leaf, place a spoonful of filling in the middle, add a piece of hard-boiled egg if you like, then fold the leaf into a parcel and tie it with kitchen string.
7. Bring water to the boil in a large pot, add the hallacas and cook for 1 hour 30 minutes over medium heat, keeping the water simmering.
8. Drain them and let them rest for a few minutes before serving, unwrapped at the table, with bread and a salsa criolla.