Name: Hallacas
Prep time: 280 min
Cook time: 110 min
Yield: 20
Cuisine: Internacional
Ingredients: 3 tablespoons vegetable oil, for the sofrito; 2 cloves garlic, finely chopped, for the sofrito; 1/2 cups onion, chopped in cubes, for the sofrito; 1/4 cups leek, chopped in cubes, for the sofrito; 1/4 cups chives, finely chopped, for the sofrito; 1/4 cups parsley, finely chopped, for the sofrito; 600 grams sirloin, in small cubes; 600 grams pork chump, in small cubes; 1 teaspoon cumin, powdered, for marinating the meat; 1/2 cups white vinegar, for marinating the meat; 2 tablespoons vegetable oil, for the filling; 1 clove garlic, finely chopped, for the filling; 1/4 cups leek, chopped, for the filling; 3 tablespoons parsley, finely chopped, for the filling; 1/4 cups bell pepper, chopped, for the filling; 1 tablespoon raw sugar, for the filling; 2 tablespoons white vinegar, for the filling; 1 cup chicken broth, for the filling; 2 tablespoons achiote oil, or annatto oil, for the filling; 1/4 cups red wine, for the filling; 4 cups masarepa, preferably the one used to make Venezuelan arepas; 1 1/2 cups chicken broth, for the dough; 2 tablespoons raw sugar, for the dough; salt, for the dough; 2 cups achiote oil, or annatto oil; 40 banana leaves, 30x30 cm squares, cooked over direct heat until the leaf becomes flexible; achiote oil, or annatto oil, for brushing; 2 cups chicken, cooked and shredded; 1 cup bacon, in cubes; 2 red bell peppers, seedless, in strips

Preparation

2h 50 mins

1h 50 mins

Low

For the sofrito: In a hot skillet with enough vegetable oil, cook the garlic, onion, leek, green onion, and parsley over medium-low heat until the ingredients begin to take on a shiny tone, then season with salt and stir constantly to prevent the ingredients from browning too much. Remove from heat, let cool, and set aside. Mix the beef with the pork in a baking dish, season with salt, pepper, and cumin, then add the white vinegar and mix. Marinate the meat in the refrigerator for 1 hour. For the filling: Sauté the garlic with the leek in a deep skillet until glossy. Pour in the marinated meat (including the liquid), add 3 tablespoons of the sofrito you prepared earlier, parsley, sweet pepper, brown sugar, white vinegar, and mix. Add the chicken broth, annatto oil, red wine, and season with salt. Cook over medium-low heat for 40 minutes or until the sauce for the hallaca filling thickens. Prepare the dough: In a bowl, mix the precooked white corn flour with the chicken broth, brown sugar, salt, and annatto oil. Integrate the dough using your clean hands until you obtain a compact, smooth, and oily mixture, but if the dough still feels porous, it will be necessary to add more oil to the preparation. Cover the dough for hallacas until use to prevent it from drying out. Assemble the hallacas: Brush a flexible banana leaf with a little annatto oil and ensure you cover enough space. Place a small ball of corn dough and, using your clean hands, press to spread it out, you should obtain a thin layer of dough. Add a bit of the meat preparation, shredded chicken, cubed bacon, strips of red and green bell pepper, onion, raisins, almonds, capers, and olives to taste. Close the hallaca like an envelope by joining the ends, folding, and sealing. Secure the closure with another flexible banana leaf starting from one end. Tie with cotton thread or string. Remember that it is necessary to secure the closure so that the filling of the hallacas does not leak out while cooking. Place the hallacas in a pot with enough boiling water, cover, and cook at medium temperature for 40 minutes. Once the time is up, remove from heat, drain, and serve the hallacas hot.