Hallacas

1 bag Masaharina (cut lard or exchange for oil)

Filling:
1 pound pork
2 cups chicken broth
1 tablespoon vegetable oil
2 large onions
5 green onions
4 teaspoons salt
¼ teaspoon cumin
9 Roma tomatoes
2 bulbs garlic
1 green and 2 red peppers
1 tablespoon vinegar 
2 hot peppers

*banana leaves are best but corn husks work.
Soak leaves in water and separate. Lay a square of aluminum foil under leaf to avoid leakage of filling. Garnish with sliced boiled eggs, and olives. Cut meat into chucks and boil ½ hour with ½ part salt. Chop vegetables and mix. Mash garlic. Take meat out and chop fine. Fry vegetable with seasonings. Boil in water for 15 minutes and add meat. Cook 15 minutes Add vinegar, picante, and masaharina. Cook until thick. Put balls of masa on 12×12 leaves and spread. Fill. Add garnishes, wrap, and tie. Boil 1½ hours in salted water.


Next time the filling will be my cafe rio pork with some additional veggies.