Recipe, like hallaca, reminiscent of Christmas, as part of the wide range of Venezuelan gastronomy December. These are portions of corn dough seasoned with stew, raisins, olives, capers (leftover filling of hallacas) wrapped in plantain leaves and then placed to cook in boiling water, to eat warm whole or in small portions as appetizers.
Ingredients
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2 kg of Corn Flour dough (left over from hallacas) |
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3 cups of stew hallacas |
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½ cup Stuffed Olives |
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½ cup Raisins |
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½ cup Capers |
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180 gr of Bell Peppers |
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100 gr of Onion |
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25 Plantain Leaves, clean, 25×25 cm |
Utensils
| Bowl |
| Knife |
| Cutting board |
| Wick |
| Big pot |
Preparation
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In a bowl, place the dough, the stew, and knead until blended.
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On a table put the onion and peppers and cut with a knife in brunoise.
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Add the onion and pepper to the dough and knead until blended.
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Finally, place olives, capers and raisins to the dough and continue kneading until incorporate all ingredients.
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Take a plantain leaf and place a portion of the dough in the center ensuring that the dough is elongated.
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Take the sheet by the end winding to completely close the ends and tie with wick, to prevent the dough from coming out.
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Repeat the procedure with the remaining dough.
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Place the buns in a large pot with enough boiling water to cover them.
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Cook for 30 minutes, let stand and serve hot.
