Instructions

We heat a base of olive oil in our Magefesa pressure cooker and when it heats up, we add the onion, garlic, peppers and leek. Season lightly and fry over medium heat for 10 or 12 minutes. We add the chopped meat, increase the heat intensity and brown everything. We pour the red wine, vinegar and panela. Let it cook for a few seconds to evaporate the alcohol and add the capers. We cover with water or broth, season with salt and pepper and close the pot. We increase the intensity of the heat to the maximum power that the kitchen allows and wait for the working valve to begin releasing steam. At that moment, we lower the heat intensity to medium-low power and let it cook for 35 or 40 minutes.

Meanwhile, with the help of a Magefesa mixer – kneader, we knead the corn flour together with the annatto paste, oil and water until we obtain a soft and uniform dough. At the end of the time given to the meat, we remove the pot from the heat source and let it rest until the pressure sensor drops and allows us to open the pot. To form the hallacas; We spread a portion of the corn dough on a banana leaf so that we have a more or less thin layer depending on our personal taste. On this layer of dough we place a portion of the pork stew and add other ingredients to taste such as boiled egg, olives, julienned onion, etc. We close the hallacas by folding the banana leaf so that we have a well-sealed package.

We tie the hallacas with the help of a heat-resistant thread. To finish the hallacas, we pour a stock of about 250 ml of water into our pressure cooker, place the steam cooking basket on its support and place the hallacas in the pot. We close the pot and with the heat intensity at the maximum power that the kitchen allows, we wait for the working valve to begin releasing steam. At that moment, we lower the heat intensity to medium-low power and let it cook for 15 minutes. Once the cooking time is over, we remove the pot from the heat source and let it rest until the pressure sensor drops and allows us to open the pot. We let the hallacas rest for at least 20 minutes before serving, although it is ideal to make them the day before the celebration.

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