Back to 10 servings 1 whole chicken, 3-to 4-pound, cut into 8 pieces, plus carcass 1 leek, dark and light green parts, separated 2 large scallions, dark and light green parts, separated 0.5 tsp kosher salt, plus more to taste 1 lb lean pork loin roast, cut into 1-in. cubes 4 oz pork belly, optional, chopped 0.25 cup canola oil 1 white onion, about 1 1/2 cups, chopped 0.75 cup jarred roasted red bell peppers, chopped 0.25 cup Moscatel wine or similar fortified wine 1 tbsp grated papelón, also known as piloncillo or panela 6 large garlic cloves, about 1/4 cup, minced 2 fresh whole ají dulce peppers, optional 1 tbsp plus 1 1/2 teaspoon kosher salt, plus more to taste 1 tsp smoked paprika 0.25 tsp black pepper 1 lb beef stew meat 1 small red onion, about 3/4 cup, thinly sliced 1 small red bell pepper, about 1/2 cup, thinly sliced 0.333 cup pimiento-stuffed green olives 1 tbsp plus 1 1/2 teaspoons raisins 1 tsp drained non-pareil capers 1.25 cup canola oil 1 tbsp annatto seeds 2.75 cup precooked white cornmeal, about 16 ounces, masarepa 1 tbsp kosher salt 10 banana leaves, thawed if frozen, washed Kitchen twine
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1 Step 1: Place chicken pieces and carcass, dark green parts of leek and scallions, and salt, plus more to taste, in a large pot; add water until just covered. Cover and bring to a simmer over high; reduce heat to medium-low, and cook, uncovered, stirring occasionally and skimming any excess foam from top, until the chicken is fully cooked through, about 1 hour.2 Step 2: Transfer chicken breast, thighs, and drumsticks to a cutting board, and let rest until cool enough to handle, about 10 minutes; discard wings or reserve for another use. Drain broth through a fine mesh strainer into a large heatproof bowl or pot. Let cool to room temperature, about 30 minutes. Transfer broth to airtight containers, reserving 3 1/2 cups broth for stew and dough. Shred chicken meat, and set aside; discard skin and bones.3 Step 3: Bring a medium pot of water to a boil over high. Add pork loin, and cook until an instant-read thermometer inserted into thickest portion of pork reads 145°F, about 10 minutes; drain, discarding liquid. Set cooked pork loin aside.4 Step 4: Place pork belly (if using) and oil in a large pot or Dutch oven; cook over medium-high, stirring occasionally, until browned and crispy, about 6 minutes. (Do not remove from pot.)5 Step 5: While pork belly cooks, chop reserved light green parts of leek and scallions. Reduce heat in pot to medium; add white onion and chopped light green parts of leek and scallions; cook, stirring often, until translucent, about 8 minutes.6 Step 6: Add roasted red bell peppers, Moscatel wine, papelón, garlic, ají peppers (if using), and 1 cup of the reserved chicken broth to pot; bring to a simmer over medium heat, about 2 minutes. Add salt, smoked paprika, and black pepper; simmer until flavors meld, about 10 minutes. Add beef stew meat and reserved cooked pork loin; partially cover, and cook over low, stirring occasionally, until meat is tender, about 1 hour. Add reserved shredded chicken; partially cover, and simmer over low, stirring occasionally, until meat shreds easily using a fork, about 30 minutes. Remove from heat; shred beef stew meat and pork loin. Stir in red onion, red bell pepper, olives, raisins, and capers. Transfer to a large bowl, and set aside.7 Step 7: While mixture in pot simmers, prepare the dough (masa): Heat oil and annatto seeds in a small saucepan over low; cook stirring occasionally, until fragrant and turns an intense orange-gold color, about 5 minutes. Set annatto seed oil aside, and let cool to room temperature, about 30 minutes.8 Step 8: In a large bowl, stir together precooked cornmeal and 1 cup reserved annatto seed oil. Stir in remaining 2 1/2 cups reserved chicken broth, 1/2 cup at a time, stirring until fully combined with each addition. Stir in salt, and set aside until ready to use.9 Step 9: Using kitchen shears, cut each banana leaf into 3 sizes: 1 large (14- x 10-inch) rectangle (main leaf that is used for dough and stew), 1 medium (10- x 10-inch) square (second wrapper to secure main leaf), and 1 thin (10-inch) strip (to wrap around as a band to prevent other leaves from unfolding before tying with twine).10 Step 10: Remove any center stems from banana leaves without cutting into leaves. (You can pass leaves over an open flame until they are no longer shiny, or microwave in 10-second intervals to make leaves more pliable.)11 Step 11: Working with 1 banana leaf at a time, lay large rectangle leaf flat on a work surface. Brush with enough remaining annatto seed oil to make a thin, even coating on top side. Place 1/2 cup dough in center of oiled banana leaf rectangle. Using oiled hands, press into a thin, 7-inch round, about 1/8-inch thick. Spoon a scant 2/3 cup stew over center of dough.12 Step 12: Fold bottom half of banana leaf over stew; then fold top half of banana leaf over stew (so stew is completely encased by dough and banana leaf). Pinch open sides closed, and fold under to create a rectangular package. Use medium-size leaf to create a second wrapper, folding in same direction. Use small-size strip to wrap around leaves. Repeat with remaining banana leaves, dough, and stew.13 Step 13: Secure banana leaves on all sides using kitchen twine (being careful not to tie too tightly or leaves will crack open).14 Step 14: Place hallacas in a large pot, and add water to cover. Cover pot, and bring to a boil over high. Reduce heat to medium-low; simmer, covered, until plump and firm, about 1 hour.15 Step 15: Transfer hallacas to a plate, and let rest 5 minutes to firm up. Unwrap and serve with or without main banana leaf.getsaucepan.com/r/2dad13bf-4a8c-4e66-8392-bed59e0423eb · Original: https://www.foodandwine.com/christmas-eve-hallacas-8760654
