Ingredients
2 lbs pork, diced
2 lbs beef, diced
2 lbs chicken, shredded
1 cup pork fat, diced
2 onions, chopped
2 red bell peppers, chopped
5 cloves garlic, minced
5 scallions, chopped
1 bunch cilantro, chopped
4 tomatoes, chopped
1/2 cup capers
1/2 cup green olives, sliced
1/2 cup raisins
2 packs achiote or annatto powder
1 cup red wine
10 cups cornmeal dough (masa harina)
1/4 cup sugar
3 tbsp salt
1 tbsp black pepper
1 banana leaves pack
1 kitchen twine pack
1 cup vegetable oil
Directions
1. Heat vegetable oil in a large pot over medium heat.
2. Add the pork fat and cook until it renders some fat.
3. Add the onions, red bell peppers, garlic, scallions, and cilantro. Sauté until vegetables are softened.
4. Add the pork and beef to the pot and cook until browned.
5. Stir in the tomatoes, capers, green olives, raisins, and annatto powder. Mix well.
6. Pour in the red wine and simmer the mixture for 30 minutes, allowing the flavors to meld.
7. Add the shredded chicken to the pot and simmer for another 10 minutes.
8. In a separate bowl, mix the cornmeal dough with sugar, salt, and black pepper.
9. Gradually incorporate vegetable oil into the dough until you get a smooth consistency.
10. Cut the banana leaves into squares of about 12 inches.
11. Spread a thin layer of the dough onto each banana leaf square.
12. Add a generous spoonful of the meat mixture in the center of the dough.
13. Fold the banana leaves over the filling like a parcel, making sure it is well-sealed.
14. Secure the hallacas with kitchen twine.
15. Bring a large pot of salted water to boil.
16. Add the hallacas to the boiling water and cook for about 2 hours.
17. Remove hallacas from water and let them drain.
Enjoy your Venezuelan hallacas!