In Puerto Rican cuisine, hallacas are very similar to pasteles. The main difference is that the masa (dough) for hallacas are made from hominy grits (corn) and the masa for pasteles is made from green bananas and/or root vegetables. In both cases a traditional filling of seasoned meat is encased in the masa, then wrapped in banana or plantain leaves, and then tied into a neat little package.

The packages are cooked by steaming or boiling in salted water. Hallacas are traditionally served as a Christmas dish but can be made any time of year for special occasions.

Cook’s note: Pearl hominy is medium ground grits. Do not use cornmeal. Use old-fashioned grits; do not use instant or quick cooking grits.