Hallaca

Method 7 steps

1. 1

   Warm the annatto seeds in the lard for five minutes and strain it; the coloured fat goes into both dough and guiso.

2. 2

   Fry the onion and pepper in the annatto fat, add all three meats and brown them.

3. 3

   Add the wine and stock and stew an hour, until the meat is tender and the sauce thick.

4. 4

   Cool the guiso completely, ideally leaving it overnight in the fridge.

5. 5

   Knead a dough from the masarepa, warm stock, annatto fat and salt until pliable.

6. 6

   Warm the banana leaves, spread a disc of dough on each and add guiso, olives, raisins and capers.

7. 7

   Wrap in two leaves, tie them crosswise with string and boil them for an hour and twenty.