Entree: Venezuela – Northern Culinary Region – Hallacas (A cornmeal dough parcel filled with seasoned meats, raisins, olives and capers, wrapped in plantain leaves and boiled)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr

Total 2 hrs

Ingredients

- 4 cups (480 g) precooked cornmeal (harina P.A.N. or similar)
- 1 1/4 cups (300 ml) warm chicken broth, plus extra as needed
- 1/2 cup (113 g) pork lard or vegetable shortening
- 1 tsp (6 g) salt, or to taste
- 8 oz (225 g) beef, finely chopped
- 8 oz (225 g) pork shoulder, finely chopped
- 6 oz (170 g) boneless chicken thighs, finely chopped
- 2 tbsp (30 ml) annatto (achiote) oil or neutral oil infused with annatto
- 1 medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 3 garlic cloves, minced
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (60 ml) dry white wine (optional)
- 1/3 cup (50 g) raisins
- 1/4 cup (40 g) pimento-stuffed green olives, chopped
- 2 tbsp (20 g) capers, rinsed
- 1/4 cup (35 g) chopped toasted almonds (optional)
- 4 hard-boiled eggs, peeled and sliced
- 10 plantain leaves, softened (blanched or passed over a flame) and cut into approximately 12 x 12 in (30 x 30 cm) squares
- Kitchen twine or butcher's twine for tying
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) kosher salt for the filling, adjust to taste

Instructions

1. Prepare the masa: In a large bowl, mix the precooked cornmeal, warm chicken broth, lard or shortening and 1 tsp (6 g) salt. Knead until a soft, spreadable dough forms; add a few tablespoons more broth if too dry. Cover with a damp towel and set aside.
2. Make the guiso (meat filling): Heat annatto oil in a skillet over medium heat. Sauté onion, bell pepper and garlic until soft, 5–7 minutes. Add chopped beef, pork and chicken; brown and break up the meat, about 8–10 minutes.
3. Stir in tomato paste and white wine, if using. Add cumin, black pepper and 1 tsp (5 g) salt for the filling. Add raisins, olives, capers and toasted almonds. Simmer gently until the mixture is moist but not soupy, 10–12 minutes. Taste and adjust seasoning.
4. Assemble hallacas: Lay a plantain leaf square shiny side up. Spread about 3/4 cup (175 g) of masa in the center into an oval roughly 4 x 6 in (10 x 15 cm), leaving a margin at the edges. Place 2–3 tbsp (30–45 g) meat filling on the masa, top with 1–2 slices of hard-boiled egg.
5. Fold the leaf over the filling to form a neat packet, folding sides in and then the ends. Tie securely with kitchen twine. Repeat until all masa and filling are used; you should get about 6–8 medium hallacas depending on size.
6. Cook the hallacas: Bring a large pot of lightly salted water to a simmer. Place a rack or clean kitchen towel in the bottom to prevent direct leaf contact. Gently lower the wrapped hallacas into the simmering water in batches, cover and simmer for 45–60 minutes.
7. Remove hallacas, drain and let rest 10 minutes before unwrapping. Serve warm or at room temperature. Hallacas can be refrigerated for several days or frozen for longer storage.