Hallacas

Ingredients

• 0.25 cup annatto seeds
• 0.75 cup vegetable oil
• 2 pounds banana leaves
• 12 cups water (for poaching chicken)
• 6.5 tsp kosher salt
• 1 bay leaf
• 1.5 pounds chicken thighs, bone-in, skin-on
• 1.5 pounds beef chuck – cut into 0.5-inch cubes
• 1.5 pounds pork shoulder – cut into 0.5-inch cubes
• 2 yellow onion – finely chopped
• 1 bunch scallion – chopped
• 6 cloves garlic – minced
• 2 red bell pepper – diced
• 6 ají dulce peppers – seeded and chopped
• 0.25 cup tomato paste
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp ground black pepper
• 1 cup dry white wine
• 1 tbsp Worcestershire sauce
• 2 tbsp red wine vinegar
• 1 tbsp brown sugar
• 6 cups precooked white cornmeal (masarepa)
• 8 quarts water (for boiling hallacas)
• 1.5 cups pitted green olives – halved lengthwise
• 0.25 cup capers – drained
• 0.5 cup raisins
• 12 prunes, pitted – halved
• 0.5 cup slivered almonds
• 1 cup roasted red peppers – cut into thin strips

Instructions

1. Make annatto oil: Combine annatto seeds and vegetable oil in a small saucepan over medium-low heat and warm until the oil turns deep orange and fragrant, 5–7 minutes; remove from heat, cool 5 minutes, and strain. Reserve 0.5 cup for the masa, 2 tbsp for the guiso, and 2 tbsp for brushing leaves.
2. Prepare the banana leaves: Briefly pass each leaf over a low flame or a hot dry skillet until pliable (or warm in a 300°F oven 5–8 minutes). Wipe clean, then cut into 12 large rectangles (about 12×14 inches), 12 smaller rectangles (about 8×10 inches), and 24 long strips (about 1×12 inches) for ties. Lightly brush the large and small rectangles with a total of 2 tbsp reserved annatto oil and set aside.
3. Poach the chicken and make broth: In a large pot, combine water (for poaching chicken), 2 tsp of the kosher salt, the bay leaf, and the chicken thighs. Bring to a gentle simmer and cook until the chicken is cooked through, 25–30 minutes. Measure out the remaining kosher salt for later (you will add 2 tsp to the guiso in Step 6 and 2.5 tsp to the masa in Step 8). Transfer chicken to a tray to cool; strain and reserve 10 cups of the hot broth; discard the bay leaf. Shred the chicken meat and set aside.
4. Start the guiso: In a wide pot, heat 2 tbsp reserved annatto oil over medium heat. Add yellow onion, scallions, and garlic; cook until translucent and fragrant, 6–8 minutes. Add red bell pepper and ají dulce peppers; cook until softened, 4–5 minutes.
5. Add meats: Stir in the beef chuck and pork shoulder and cook, stirring, until the pieces lose their raw color, 6–8 minutes.
6. Build and simmer the sauce: Stir in tomato paste, ground cumin, dried oregano, and ground black pepper; cook 1 minute. Pour in the dry white wine and simmer 2–3 minutes until mostly reduced. Add 2 cups reserved chicken broth, Worcestershire sauce, red wine vinegar, and brown sugar, then add the reserved 2 tsp salt. Bring to a gentle simmer, partially cover, and cook 45–60 minutes, stirring occasionally, until the meats are tender and the sauce is thick and glossy.
7. Finish the guiso: Fold in the shredded chicken and simmer 5 minutes. Remove from heat and cool until just warm or room temperature so the mixture mounds without running.
8. Make the masa: In a large bowl, combine 8 cups reserved warm chicken broth with 0.5 cup reserved annatto oil and the reserved 2.5 tsp salt. Gradually sprinkle in the precooked white cornmeal while stirring. Knead 2–3 minutes until smooth, soft, and slightly sticky. Cover and rest 20 minutes, then divide into 12 equal balls (about 0.5 cup each).
9. Prepare adornos: Halve the pitted green olives, drain the capers, halve the prunes, and cut the roasted red peppers into thin strips if needed. Keep raisins and slivered almonds at hand.
10. Assemble each hallaca: Place one prepared large rectangle on the work surface, glossy side up. Set a masa ball in the center. Top with a prepared small rectangle and press to a thin 7–8 inch round; lift off the small rectangle. Spoon about 0.5 cup guiso onto the center. Arrange 2 olive halves, 2–3 capers, 3–4 raisins, 1 prune (halved), a pinch of slivered almonds, and 2 roasted red pepper strips over the guiso.
11. Wrap and tie: Fold the long edge of the large rectangle closest to you over the filling, then fold the opposite edge to overlap. Tuck in the short ends to form a neat parcel. Wrap with a small rectangle, then secure with two long leaf strips tied crosswise so the package stays flat. Repeat to make 12 parcels.
12. Cook: Bring a very large pot of water (for boiling hallacas) to a gentle boil. Add the hallacas in batches so they move freely and place a heatproof plate on top to keep them submerged. Simmer 45–60 minutes, until the leaves darken and a test hallaca opened shows the masa set and releasing cleanly from the leaf.
13. Finish and serve: Lift hallacas with tongs, drain well, and rest 10 minutes before serving. For make-ahead, chill completely; reheat by simmering in gently boiling water 15–20 minutes until hot throughout.