Hallacas

Step by stepInstructions

1. Make the guiso: simmer the beef, pork, and chicken in salted water to cover for 30 minutes, then chop the cooked meats finely and reserve the broth.
2. In a large pot, sauté the onions and garlic in 1/4 cup of the annatto oil until soft, add the bell pepper and tomatoes, and cook 10 minutes; stir in the cumin, the chopped meats, and 1 cup of reserved broth and simmer 15 minutes until thick and glossy.
3. Make the dough: mix the cornmeal with the remaining annatto oil, 1 tsp salt, and 2 cups warm broth (top up the reserved broth with water if needed) into a soft, spreadable dough the consistency of thick mashed potatoes.
4. Set up a workstation: cut the banana leaves into 12-inch squares, pass each briefly over a flame until it turns shiny, and wipe dry.
5. Spread a thin layer of dough (about 1/4 inch) over the center of each leaf, spoon 2 to 3 tbsp of guiso on top, and garnish with a few raisins, olives, bell pepper strips, and capers.
6. Fold the leaf over to enclose the filling, fold in the sides to form a neat rectangular package, and tie tightly with kitchen twine like a little present.
7. Boil the hallacas in a large pot of salted water, weighed down with a plate, for 2 1/2 to 3 hours.
8. Drain, rest 10 minutes, and unwrap at the table — serve warm, ideally with a slice of pan de jamón.