Hallacas (Venezuelan Christmas Corn Parcels with Stewed Meat)

Instructions

1. Make the annatto oil: warm the oil with the annatto seeds over low heat for 3 minutes, until deep orange. Strain, discard the seeds and let the oil cool.
2. For the stew, brown the beef and pork in 2 tablespoons of oil in a large pot, in two batches, for 5 minutes per batch. Remove the meat.
3. In the same pot, cook the onions and peppers for 10 minutes until soft. Add the garlic, tomato paste, cumin and paprika and cook for 2 minutes, then return the meat with the vinegar, water, salt and pepper.
4. Cover and simmer for 50 to 60 minutes, until the meat is very tender and the sauce is thick, uncovering for the last 10 minutes. Cool completely, at least 2 hours, because cold stew is easier to scoop.
5. For the dough, mix the cornmeal, salt, 6 tablespoons of the annatto oil and the warm water in a large bowl. Knead until soft and smooth like mashed potato, adding water by the tablespoon if needed, then rest for 15 minutes.
6. Pass the banana leaves over a flame or dip in hot water for a few seconds until glossy and pliable, then wipe dry. Lay a large square with a small square on top, shiny side up, and brush with annatto oil.
7. Spread about 100 g (1/3 cup) of dough into a thin rectangle, roughly 15 x 12 cm (6 x 5 in), in the middle of the leaf. Spoon 4 tablespoons of stew in the center.
8. Top the stew with a strip of red pepper, 2 olives, a few capers, 5 raisins and an egg slice. Fold the long sides of the leaf over the filling to meet, fold the edge down, then fold the ends under to make a neat packet and tie with string.
9. Bring a large pot of water to a boil. Lower in the hallacas in batches, with the water covering them completely, and simmer, covered, for 60 to 75 minutes, topping up with boiling water as needed.
10. Lift out the hallacas and drain for 10 minutes. Unwrap and serve hot, using the leaf as a plate.

Tips

• Make the stew the day before. Banana leaves are sold frozen in Latin American and Asian shops. If you cannot find them, use parchment paper wrapped in foil, though the flavor will be milder.
• Cooked hallacas freeze for 3 months. Reheat them still wrapped in simmering water for 20 to 25 minutes. Making 12 at a time is a good first batch.