Hallacas (Venezuelan Christmas Tamales)

• Prep2 h 30 min
• Cook2 h 15 min
• Total4 h 45 min
• Serves12

Ingredients

For the achiote oil

• 180 g vegetable oil (3/4 cup plus 1 tbsp)
• 30 g annatto (achiote) seeds (1/4 cup)

For the guiso

• 150 g onion, quartered (1 medium)
• 80 g leek, white and light green part, in pieces (1 small)
• 150 g red bell pepper, in pieces (1 pepper)
• 6 ají dulce peppers, seeded
• 4 green onions, in pieces
• 6 garlic cloves
• 40 g achiote oil (3 tbsp), from above
• 300 g beef chuck, in 1 cm cubes (2/3 lb, 1/2 in cubes)
• 300 g pork shoulder, in 1 cm cubes (2/3 lb, 1/2 in cubes)
• 200 g boneless, skinless chicken thighs, in 1 cm cubes (scant 1/2 lb, 1/2 in cubes)
• 150 g ripe tomato, seeded and diced (1 medium)
• 30 g papelón (panela or piloncillo), grated, or dark brown sugar (2 tbsp)
• 100 g red wine, or beef broth (scant 1/2 cup)
• 15 g Worcestershire sauce (1 tbsp)
• 15 g yellow mustard (1 tbsp)
• 15 g capers, drained (1 tbsp)
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

For the masa

• 750 g warm chicken broth, low sodium (3 cups plus 2 tbsp)
• 100 g achiote oil (1/2 cup), from above
• 1 1/2 tsp salt
• 500 g masarepa, precooked white cornmeal (3 1/2 cups)

To decorate and wrap

• 24 pimiento-stuffed green olives
• 40 g raisins (1/4 cup)
• 1 jar roasted red peppers (12 oz), drained, in 24 strips
• 2 packages frozen banana leaves (1 lb each), thawed
• Kitchen twine

Instructions

1. In a small saucepan on the stove, warm the oil and annatto seeds over low heat for 5 minutes, until the oil turns deep red-orange; do not let the seeds smoke. Strain and discard the seeds. You will have about 170 g (3/4 cup) of achiote oil.
2. Place the onion, leek, red pepper, ají dulce, green onions and garlic in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides, add 40 g of achiote oil and sauté 8 min/120°C (250°F)/speed 1.
3. Add the beef, pork and chicken. Place the simmering basket on the mixing bowl lid instead of the measuring cup and sauté 10 min/120°C (250°F)/reverse/speed 1.
4. Add the tomato, papelón, wine, Worcestershire sauce, mustard, capers, cumin, salt and pepper. With the simmering basket on the lid, cook 45 min/100°C (212°F)/reverse/speed soft, until the meat is tender and the sauce is thick. Cool, then refrigerate the guiso, ideally overnight.
5. For the masa, place the warm broth, 100 g of achiote oil and the salt in the clean mixing bowl, add the masarepa and knead 2 min/dough mode. It should be soft, smooth and not sticky. Cover and let it rest 10 minutes.
6. Wipe the banana leaves on both sides with a damp cloth, cut out the thick central rib and cut 12 large pieces about 30 x 35 cm (12 x 14 in) and 12 smaller pieces about 15 x 25 cm (6 x 10 in). Pass each one quickly over a gas flame or dip it in hot water to soften, then brush the large pieces with a little achiote oil.
7. Place a 90 g (about 1/3 cup) ball of masa in the center of a large leaf and press it out with oiled fingers into a very thin rectangle, about 20 x 15 cm (8 x 6 in). Spoon 80 g (1/3 cup) of cold guiso in the center and top with 2 olives, a few raisins and 2 pepper strips.
8. Lift the long sides of the leaf so the edges of the masa meet over the filling, press to seal and fold the leaf over. Fold the ends under to make a neat rectangle, wrap it in a small leaf and tie it with twine lengthwise and crosswise, like a gift.
9. In a large pot on the stove, bring plenty of salted water to a boil. Add the hallacas, in batches if needed, cover and simmer 1 hour. Lift them out, let them drain standing up and serve hot, unwrapped at the table.

Tips

• Make it a two-day project: the guiso and achiote oil on the first day, the masa, wrapping and boiling on the second.
• Cooked hallacas keep 1 week in the fridge and 3 months in the freezer. Reheat them in simmering water for 20 minutes, or 30 minutes from frozen.
• Frozen banana leaves are sold at Sedano's and in the frozen aisle of many Publix and Walmart stores.
• No wine? Use the same amount of beef broth plus 1 teaspoon of red wine vinegar.