Place a main banana leaf over a flat surface. Make sure the leaf vein is horizontal to make the folding process easier.
Spread, in the middle of the leaf, with a spoon ½ cup of dough until it is of a 1/6 of an inch or 4 mm thick.
Add, in the middle of the dough, 1/3 cup of guiso (meat filling).
Then start adding the toppings of your choice. This is what I did: I sprinkled ¼ teaspoon of chopped Italian Mix Giardiniera pickles over the guiso. Then, added a ring of onion, one strip of red pepper, a potato slice, 2 green olives, 5-6 raisins, and one strip of chicken breast.
Close the hallacas: Take the top and bottom edges of the leaf and attach them upward, make sure the top and bottom edges of the dough join together. Then create a fold until it is completely sealed. Fold the other two ends towards the inside.
Then place the fold perpendicularly on the second sheet and wrap it. Fold the ends towards the inside.
Finally, wrap around the fold the third leaf (faja) just to help everything together.
Tie the hallacas with cooking twine. Cross them three times in each direction (horizontal and vertical) and close with a knot or bow, almost as you would with a gift.