In a large pot or Caldero, add 2 cups of water, annatto oil, pork, cook 10 minutes, add the veal, and vegetables mix well and simmer uncovered about 15 minutes when poche (sweat), add wine, capers, tomato puree , half the cumin and curry, sugar, simmer 15 minutes, correct seasoning and reserve, (important pour into a bowl to cool to room temperature and away from the fire.)

In a bowl, place chicken and marinade with cumin, curry powder, crushed garlic and some salt, cover to coat and add some white wine, this leaves for 30 minutes.

In a bowl, add 8 cups water, room temperature, and 1 warm, salt, annatto oil, and corn flour gradually to avoid lumps, milk and wheat flour, knead and let stand for 15 minutes, then Knead and leave ready to extend.

Wash the leaves with a little vinegar and clean, place a sheet on the desk and provides 60 grams of dough, stretch it and proceed to put the filling (stew), two chicken strips, stuffed olives, raisins macerated in sweet wine, and filler, tie with kitchen string and continue until the end of the mixtures.

In a pot with water, put salt and bring to boil and place the hallascas, cook for 25 minutes and get a dish of rank in our kitchen