Venezuelan corn wraps

Name: Venezuelan corn wraps (Hayacas)
Cuisine: Venezuelan
Ingredients: 1 red (bell) pepper; 6 garlic cloves; 5 ml/1 tsp ground cumin; 10 ml/2 tsp salt; 1.5 ml/¼ tsp pepper; 900 g/2 lb meaty pork ribs, cut into 1cm/½in chunks; 1 large or 2 small chickens (1.8-2.25 kg/4-5 lb total weight), jointed; 50 g/2 oz/¼ cup dark brown sugar; 200 g/7 oz/2 cups pre-cooked yellow cornmeal; 550 ml/18 fl oz/2½ cups stock (from cooking the chicken and pork); 550 ml/18 fl oz/2½ cups stock (from cooking the chicken and pork); 550 ml/18 fl oz/2½ cups stock (from cooking the chicken and pork); 45 ml/3 tbsp pork fat or oil; 5 ml/1 tsp achiote or turmeric; 5 ml/1 tsp achiote or turmeric; about 3 whole plantain or banana leaves, washed; 50 ml/2 fl oz/¼ cup oil; 4 tomatoes, sliced; 2 onions, sliced; 40 green olives, sliced; 45-60 ml/3-4 tbsp capers; 75-115 g/3-4 oz/½-⅔ cup raisins

Hayacas

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

Traditionally eaten at Christmas, these plantain-leaf wrapped cakes are labour intensive but make a special treat for family parties.

Ingredients

For the filling

2 onions
1 red (bell) pepper
6 garlic cloves

Americas
Venezuela
Main course
Gluten-free
South America
Christmas

Method

Process the onion, red pepper, garlic, tomatoes, cumin, salt and pepper and transfer to a large bowl. Add the pork and chicken, and mix, then set aside for 10 minutes.
Heat the oil in a large pan over medium heat and cook the meat, for 10 minutes,