Entree: Venezuela – Southern Culinary Region – Hallacas (Cornmeal dough parcels filled with a savory stewed meat-and-vegetable filling wrapped in plantain leaves and boiled)

Serving Size: 6

Approximate Time

Prep 1 hr 10 min

Cook 1 hr 5 min

Additional 20 min

Total 2 hrs 30 min

Ingredients

- 4 cups (480 g) precooked white cornmeal (harina PAN)
- 2 cups (480 ml) warm chicken or beef broth, plus more as needed
- 1/2 cup (115 g) lard or vegetable shortening, melted
- 2 tbsp (10 g) annatto (achiote) seeds
- 1/2 cup (120 ml) vegetable oil (for making annatto oil)
- 1/4 cup (60 ml) annatto (achiote) oil, strained (see instructions)
- 3 tbsp (45 ml) vegetable oil for sofrito
- 1 lb (454 g) beef chuck, trimmed and cut into 1/2-inch (1 cm) pieces
- 1 lb (454 g) pork shoulder, trimmed and cut into 1/2-inch (1 cm) pieces
- 1 large onion, finely chopped, about 8 oz (225 g)
- 1 red bell pepper, finely chopped, about 6 oz (170 g)
- 1 green bell pepper, finely chopped, about 6 oz (170 g)
- 4 cloves garlic, minced
- 1/4 cup (60 ml) dry white wine or white vinegar
- 1 cup (240 g) crushed tomatoes or tomato sauce
- 1/3 cup (50 g) raisins
- 3/4 cup (115 g) pitted green olives, chopped
- 1/4 cup (40 g) capers, drained
- 1 tsp (4 g) ground cumin
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 12 large plantain leaves, cleaned, mildly wilted and cut into 12 squares
- Kitchen twine or butcher's twine for tying

Instructions

1. Make annatto oil: heat the 1/2 cup (120 ml) vegetable oil over low heat, add the annatto seeds and stir until oil turns a deep orange-red, 3–5 minutes. Remove from heat, cool slightly, and strain into a bowl; set aside 1/4 cup (60 ml) annatto oil for the dough and reserve the remainder for brushing or cooking.
2. Brown the meats: in a large skillet or pot, heat 3 tbsp (45 ml) vegetable oil over medium-high heat. Brown beef and pork pieces in batches until nicely seared; remove and set aside.
3. Make the guiso (stewed filling): in the same pot, add chopped onion, red and green bell peppers and sauté until softened, 6–8 minutes. Add garlic and cook 1 minute. Deglaze with 1/4 cup (60 ml) white wine or vinegar, scraping up browned bits.
4. Return the browned meats to the pot, add crushed tomatoes, raisins, olives, capers, cumin, salt, and pepper. Pour in enough water to barely cover the meat, bring to a simmer, cover, and cook until meat is fork-tender, 1–1 1/2 hours. Once cooked, shred or finely chop the meat and return to the sauce; simmer uncovered 10 minutes to concentrate flavors. Adjust seasoning.
5. Prepare the masa: in a large bowl, combine the 4 cups (480 g) precooked cornmeal with 1/4 cup (60 ml) annatto oil and the melted lard. Gradually add 2 cups (480 ml) warm broth while kneading until a soft, spreadable dough forms that holds together but is not sticky. Add more warm broth 1 tbsp at a time if needed.
6. Assemble the hallacas: lay one plantain leaf square out, place a 6–8 oz (170–225 g) portion of masa in the center and flatten into a 4–5 inch (10–12 cm) oval. Spoon 2–3 tbsp (30–45 ml) of the meat filling onto the masa. Fold the leaf over the filling to form a sealed rectangle, fold ends underneath and tie firmly with kitchen twine. Repeat until dough and filling are used; this should make about 12 hallacas.
7. Cook the hallacas: bring a large pot of water to a gentle boil. Add a little salt and a splash of annatto oil if desired. Place the wrapped hallacas in the water (do not overcrowd), cover, and simmer gently 45–60 minutes.
8. Remove hallacas from the water and let rest at least 20 minutes before unwrapping. Serve warm or at room temperature, slicing the twine and opening the leaf to reveal the parcel.