How to make hallaquitas just like my abuela’s (RECIPE)

They are the same used to make tamales.

Soaking the cornhusks gives them flexibility to assemble the hallaquitas.

Just in case you didn't know, ají dulce looks like habaneros, but it's not spicy and, on the contrary, it's sweet. In the U.S., I substitute ají dulce with ají cachucha (shown in the picture).

While the cornhusks are being soaked, cut your ají dulce as finely as possible. You'll need about 4 tablespoons if the ajíes or peppers are fresh, or 2 if the peppers are dry like in the picture.

Two cups of water plus a teaspoon of salt is all you need to prepare the dough for 12 hallaquitas.

Make the dough with the same pre-cooked corn flour to make arepas made. I use P.A.N. Two cups are enough to make a dozen of hallaquitas.

In the bowl with the water, add the corn flour and combine.

With your fingers, make sure there are no lumps.

Knead with your hands.

The dough has more body than the tamales dough.

With your hands, form the hallaquitas and put them on an open corn husk.

Wrap the hallaquitas as if they were tamales, and fold them like in the picture.

Do the same with the rest of the hallaquitas and stack them.

With a tape made with the same corn husks, tie the hallaquitas by the fold. Then tie the other end.

While you tie the hallaquitas, in a pot, put water with salt to boil.

Twenty minutes is all you need for the hallaquitas to be fully cooked.

Drain the hallaquitas in a pasta colander. They can be eaten inmediately or let completely cool down and refrigerate them for up to 10 days.