Hallacas

Prepare the Filling

In a large pot, heat the vegetable oil over medium heat.

Add the finely chopped onions, minced garlic, and bell peppers. Sauté until the vegetables are softened, about 5-7 minutes.

Add the beef, pork, and chicken cubes. Cook until browned and cooked through.

Stir in the chopped olives, raisins, capers, red wine, chicken broth, tomato paste, ground cumin, ground coriander, paprika, salt, and black pepper.

Bring the mixture to a simmer and cook for about 30 minutes, or until the flavors are well combined. Set aside to cool.

Prepare the Dough

In a large bowl, combine the pre-cooked cornmeal, salt, and annatto powder (if using).

Gradually add the warm water and vegetable oil or melted butter, mixing with your hands until a smooth and pliable dough forms.

Divide the dough into 20-24 equal portions and roll each portion into a ball.

Prepare the Banana Leaves

Briefly pass the banana leaves over a flame to make them more pliable. Wipe them clean with a damp cloth.

Cut the leaves into 12-inch (30 cm) squares.

Assemble the Hallacas

Place a banana leaf square on a clean surface.

Flatten a dough ball into a thin circle in the center of the leaf.

Add a spoonful of the filling on top of the dough.

Garnish with additional olives, raisins, and capers if desired.

Fold the banana leaf over the filling to enclose it, then fold the sides to create a neat package.

Tie the package with kitchen twine to secure it.

Cook the Hallacas

Bring a large pot of water to a boil.

Add the wrapped hallacas to the boiling water and cook for about 1 hour, or until the dough is firm and cooked through.

Remove the hallacas from the water and let them drain.

Serve

Allow the hallacas to cool slightly before unwrapping.