Place the chicken in a large pot. Add the onions, garlic, pepper, scallions, ground cumin, achiote, salt and water.
Cook over medium heat until the chicken is very tender, about 1 hour. Let it cool and shred the chicken using your hands or a fork. Place in a saucepan.
Add the peas, carrots, green beans, red bell pepper, capers, salt and raisins.
To prepare the masa: Place the masarepa in a large bowl, add the water, salt, achiote oil and aliuños. Mix well with a wooden spoon or your hands.
To assemble the hallacas: Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.
Spread about 5 tablespoons of masa in the center of the banana leaves or aluminum foil, at the point where they connect and form a cross.
Add about 3 tablespoons of the filling in a line down the center of each portion of the masa. Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all of the filling, like youu2019re making a package. Tie with butcheru2019s string. Continue the process until all the hallacas are wrapped and tied.
Position a steamer basket inside a large pot (such as a stockpot or pasta pot). Add water and place the hallacas in the steamer basket, cover the steamer, and bring to a boil. Steam the hallacas until masa is completely cooked through and tender, about 45 minutes.
Remove hallacas from the steamer and allow to cool briefly and serve with ají.