HallacasBanana-Leaf Corn Parcels with Meat Stew

Name: Hallacas (Banana-Leaf Corn Parcels with Meat Stew)
Prep time: 2 h
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Venezuela
Ingredients: 8 pcs Banana Leaf (wiped clean); 700 g Pre-cooked Corn Flour; 900 ml Water (warm); 8 g Salt; 80 ml Annatto Oil; 400 g Pork Shoulder (cut into small cubes); 400 g Beef Brisket (cut into small cubes); 350 g Chicken Thigh (cut into small cubes); 250 g Onion (finely chopped); 180 g Bell Pepper (finely chopped); 15 g Garlic (crushed); 300 g Tomato Sauce; 5 g Cumin Powder; 5 g Paprika; 4 g Black Pepper; 8 g Salt; 40 ml Annatto Oil; 600 ml Water; 80 g Raisin; 120 g Green Olive (whole); 40 g Capers; 1500 ml Water

Venezuelan holiday parcels of seasoned corn dough and mixed-meat stew, garnished with olives, capers, and raisins and enclosed in banana leaf. Family fillings vary widely.

Prep

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

886kcal

Calories

37g

Protein

45g

Fat

85g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Leaves

8pcs
Banana Leaf (wiped clean)

Dough

700g
Pre-cooked Corn Flour
900ml
Water (warm)
8g
Salt
80ml
Annatto Oil

Filling

400g
Pork Shoulder (cut into small cubes)
400g
Beef Brisket (cut into small cubes)
350g
Chicken Thigh (cut into small cubes)
250g
Onion (finely chopped)
180g
Bell Pepper (finely chopped)
15g
Garlic (crushed)
300g
Tomato Sauce
5g
Cumin Powder
5g
Paprika
4g
Black Pepper
8g
Salt
40ml
Annatto Oil
600ml
Water

Garnish

80g
Raisin
120g
Green Olive (whole)
40g
Capers

Steaming

1.5l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Pass each banana leaf briefly over a flame or hot surface until flexible, then set aside. For steaming, bring the water to a boil in a steamer or large pot.
02
Heat the annatto oil in a large pot. Add the onion, bell pepper, and garlic, and cook until softened.
03
Add the pork shoulder, beef brisket, and chicken thigh. Stir until the meat loses its raw color, then add the tomato sauce, cumin powder, paprika, black pepper, salt, and water. Simmer until the mixture is thick, the meats are tender, and the chicken thigh reaches 74°C (165°F).
04
Combine the warm water, salt, and annatto oil in a bowl. Gradually mix in the pre-cooked corn flour until you have a smooth, soft dough that does not crack at the edges.
05
Lay out a softened banana leaves and spread some dough into a thin oval. Spoon filling into the center, then top with green olive, capers, and raisins.
06
Fold the leaf securely around the filling to make a tight parcel. Repeat with the remaining ingredients.
07
Steam the parcels over boiling water at 100°C (212°F) until the dough is set and fragrant. Let them rest briefly before unwrapping and serving.

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