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Meat stew wrapped in corn dough, rolled in banana leaves, and boiled — the Christmas feast Venezuela can't do without.
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Hallacas are the dish that symbolizes Christmas in Venezuela: corn dough tinted with achiote is topped with a stew of beef, pork, and chicken plus olives, raisins, and capers, wrapped in banana leaves, and boiled. Said to blend Spanish, Indigenous, and African food cultures, they're made by the dozens by whole families in December and exchanged with relatives and friends.
Cut the pork, chicken, and beef into small cubes. Chop the onion, leek, bell pepper, and garlic.
Heat oil in a pot, sauté the vegetables, add the meat, and stir-fry. Add the red wine, sugar, salt, and 300ml water, simmer on low for 1 hour, and cool.
Knead the cornmeal with the stew liquid, warm water, salt, and oil with the achiote paste dissolved in it into a soft dough.
Oil the banana leaves and spread the dough thinly into a square.
Place filling in the center, garnish with olives, raisins, and capers, fold the dough around it, then wrap in banana leaves into a square and tie with string.
Boil in plenty of water for 1 hour and unwrap.