Venezuelan filled parcels Hallaca

Ingredients

• 600 gCornmeal, whole-grain, yellow
• 850 gBeverages, water, tap, drinking
• 450 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 350 gPork, fresh, shoulder, whole, separable lean and fat, raw
• 80 gOlives, green
• 70 gRaisins, dark, seedless (Includes foods for USDA's Food Distribution Program)
• 350 gTomato sauce, canned, no salt added
• 180 gOnions, raw
• 160 gPeppers, sweet, green, raw
• 35 gOil, olive, salad or cooking
• 6 gSalt, table

Method

1. Chop onion and pepper; dice beef and pork to 1 cm.
2. Fry meat, onion and pepper in 35 g oil at 175 °C for 8 minutes. Add 350 g tomato sauce, 80 g olives, 70 g raisins and salt; braise 25 minutes at 90 °C.
3. Mix 600 g cornmeal with 850 g water into pliable dough; divide into eight and flatten each portion.
4. Fill each piece with the meat mixture, wrap tightly in a washed banana leaf as an inedible tool, and tie it.
5. Steam parcels 35 minutes at 100 °C; filling must reach 74 °C. Remove leaves before eating.