Venezuelan Hallaca

Venezuelan Hallaca

Ingredients
banana leaf and 20 Bollos or tamales
Meats:
3 kg breast of beef (hard and very tasty)
2 large chickens
1/2 chicken, if you get
1 1/2 Kg of pork pulp
1/4 Kg of smoked ham in pieces and strips
1/2 kg of bacon (bacon) aumada
dressings
2 Kg of minced onion
1/2 Kg of garlic, liquefied in wine
1 garlic hammer,
1 scallion
2 tender cilantro mallets
1 kg of sweet pepper
1/2 of paprika in strips (decorations)
1/2 kg of chopped paprika (stew),
salt to taste
300 grams of stuffed olives (stew) 200 grams to decorate, 200 grams of capers and 100 raisins
3 cups dry wine, oiled oil, broth from the rest of the cooking of the meat, some paper
For the mass:
7 kg of corn flour kneaded in meat broth and painted with oil onotado, wine for cooking
Wick as necessary
Preparation
Choose, wash and chop leaves, and reserve in a clean place Clean
cut in large strokes the meats boil, with salt and a little bit of seasoning, when boiling place a little wine, let cool coite and it is to wick in small pieces
Chop (very small), all dressings and a little paprika and onion rings (ornaments)
Prepare the dough with broth, oil onotada and season, apart prepare an oil with flour (rennet) that will be put first that the dough
Prepare the stew, stir fry and liquefied garlic in wine, place the meat and wine