Description

If you're familiar with Mexican-style tamales, hallacas are very similar. Hallacas are from Venezuela, and like tamales, they are made with a corn meal-based dough. They are wrapped in natural packaging and then cooked in a large pot of simmering water. Unlike tamales, however, the dough is made with pre-cooked corn meal flour (like P.A.N.) flavored with annatto instead of masa harina or fresh masa. Annatto seeds come from the achiote tree. It adds a mildly peppery, nutty, floral flavor, and tints foods an orange or bright yellow color.

Directions

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.
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.