12 Serves
240 Mins
Prepare the annatto-infused oil by heating the cooking oil with annatto seeds in a saucepan until vibrant red, then strain and set aside.
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Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
127 µg / 400 µgCalcium
296 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
449 mg / 1,250 mgPotassium
783 mg / 4,700 mgSodium
1284 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
108 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Prepare the filling by sautéing the onions and garlic in a large pot, then add the stewed meat and cook until well combined.
In a large mixing bowl, combine the corn flour with broth and the prepared annatto oil to create a smooth, colored dough.
Assemble the hallacas by spreading the dough onto cleaned banana leaves, adding the meat filling, and folding the leaves into a rectangular parcel, securing them tightly with kitchen twine.
Boil the wrapped hallacas in a large stock pot filled with salted water for one hour until the dough is firm and cooked through.
25
g75
g24
g
