1 kilo and half of pig meat and of head 1 pound of onion 20 envelopes of cumin 10 envelope of color 1 head of garlic ½ pound of peas green 1 package of flour bread 11 flask of oil and he/she mediates of salt 1 pound of potatoes 4 dozens of leaves and hooks of bananas

PREPARATION intersects the leaves, you suasan and they are grated. the meat is cooked and you itches tiny leaving 20 preys separated. he/she peels the onion and you chops menudita well leaving 3 onions separated. the garlics are mashed and they are added to the chopped meat and the onion for the stew. the peas are cooked and they are added to the stew, with good oil, color, cumin and it fries lightly. he/she mixes the flour in the broth of the meat and he/she is tossed the stew of the meat with salt to the pleasure, he/she puts on in the fire for some minutes, and he/she retires, and it is already it lists this part of the stew. they peel the potatoes, the 3 onions and you itches in slices and the 20 preys are added. a little bit of flour is kneaded to anoint to the leaves. Now wrap the hayacas. he/she washes the leaves and it places them in the table, two for each a so that they don't break. he/she is anointed a little bit of mass and they are added two soup spoonfuls of stew, they are put two potato slices, 2 of onion and the meat prey up; he/she coils the leaf corner to corner. they bend the tips of for behind tiing the tips of the hayacas with the banana hooks, leaving bosalito to grab them of eye to loose them. cook you well in little water with salt and very covered during 1 hour, lower them and take out them so that he/she is left the little water that it has been. Loose it and eat.