Hallacas Recipe

Make the Masa

1. Gather the ingredients.
   

2. Heat the oil in a medium pot over medium-high heat for 3 minutes, then add the annatto seeds, remove from the heat, and let cool, about 30 minutes. Swirl the oil to mix. Strain and discard the seeds. Reserve half of the oil for the masa and half for the filling.
   

3. Add corn meal to a large bowl with 2 cups of water and 1/2 cup annatto-infused oil. Stir to combine, then knead the mixture in the bowl by hand.
   

4. Gradually add enough of the remaining water a bit at a time and continue kneading until the dough is smooth, and soft enough to shape into a ball without any cracks on the surface. Cover in plastic or with a damp towel until ready to use. Alternatively, if the dough is too wet, add more corn meal 1 teaspoons at a time until you reach the proper consistency.
   

   Make the Guiso Filling

5. Heat the remaining 1/2 cup annatto oil in a large pot over medium heat. Add onions and garlic and sauté until translucent, about 2 minutes. Add the bacon and red pepper. Continue to cook until the bacon begins to brown and red pepper begins to soften, about 3 minutes.
   

6. Add the pork, beef, water, wine, and salt. Bring to a boil, lower the heat to low and simmer, uncovered, until the meat is very tender and the liquids in the pot reduce, 30 to 45 minutes.
   

7. Add the parsley, raisins, olives, capers, and paprika. Simmer, stirring occasionally, until the ingredients meld together, another 5 minutes. Cool to room temperature.
   

Assemble the Hallacas

1. Using kitchen shears, cut banana leaves into 10-inch squares. Remove any center stems without cutting into the leaves. Set out your ingredients in an assembly line: the banana leaves, the hallaca dough, a small bowl of water, and the guiso filling.
   

2. Spread open a banana leaf. The banana leaves have veins running across the surface. Turn the leaf so the veins run horizontally. Spoon about 1/2 cup of dough on the leaf. Wet fingers in the bowl of water and spread dough evenly over the center of the leaf.
   

3. Spoon about 1/2 cup guiso filling over dough.
   

4. Place a couple onion rings, bell pepper slices, olives, capers, and raisins on top.
   

5. Fold the top and bottom edges of the dough over the filling.
   

6. Then bring the top and bottom edges of the banana leaf to meet together over the hallaca. Fold together as shown.
   

7. Turn over and bring side ends together under hallaca. Tie with strips of banana leaves or kitchen twine to secure. Repeat with remaining leaves, dough, and guiso.
   

8. Stack hallacas, folded seams-down, inside a large pot. Cover hallacas with water. Bring water to a boil, then lower heat and simmer until hallacas are cooked through, about 35 minutes.
   

9. Remove hallacas from pot. Cool until able to handle. To eat, unwrap banana leaf, revealing the cooked hallaca.
   

   Working With Banana Leaves

   Banana leaves typically have a stem running through the center. Carefully trim this stem with scissors of a sharp knife. Avoid puncturing or tearing the leaf while you do so.

   How to Store

   • Allow hallacas to cool, then keep in airtight container or zip-close bags in the refrigerator for up to a week.
   • To freeze, allow to cool, wrap individually, then place in a freezer bag. Hallacas will keep in the freezer for three months.
   • Remove from freezer and allow to defrost overnight in refrigerator before reheating.
   • To reheat, place hallaca (still in its leaf wrapping) in a pot, cover with water, bring to a simmer, and cook, partially covered, until heated through. This will take 10-15 minutes.

   Make Ahead

   • Guiso can be made 1-2 days in advance. Store in an airtight container in the refrigerator, and then reheat before filling hallacas.
   • Dough should be prepared just before using.
   Puerto Rican Pasteles