Christmas Hallacas with Chicken, Pork and Apricot, with Papelón and Citrus Notes

Instructions

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   1. Prepare the plantain leaves: wipe them clean with a damp cloth and briefly pass them over an open flame or warm them in a 250 °F / 120 °C oven for 2 to 3 minutes until flexible. Cut 12 large rectangles for wrapping, 12 medium ones for reinforcing, and reserve 12 leaf strips for tying.

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   2. Make the dough: in a large bowl, combine 600 g (5 cups) precooked cornmeal with 900 ml (3 3/4 cups) warm chicken broth, 90 ml (6 tbsp) annatto oil, and 8 g (1 1/3 tsp) salt. Knead for 3 to 4 minutes until smooth, pliable, and slightly glossy. If needed, add some of the remaining 30 ml (2 tbsp) annatto oil. Cover and let rest for 15 minutes.

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   3. Start the stew by heating 30 ml (2 tbsp) annatto oil in a wide pot over medium heat. Add the onion, red bell pepper, sweet mini peppers, scallions, and garlic. Sauté for 8 to 10 minutes until tender and fragrant.

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   4. Add the chicken and pork cubes to the pot. Stir in the remaining salt, ground cumin, sweet paprika, and black pepper. Cook for 8 minutes, stirring, until the meats are fully changed in color.

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   5. Add the crushed tomato, grated panela, red wine vinegar, Worcestershire sauce, 240 ml (1 cup) chicken broth, orange zest, stuffed green olives, capers, dried apricots, and raisins. Mix well and cook over medium-low heat for 25 minutes, stirring occasionally.

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   6. Dissolve 30 g (1/4 cup) precooked cornmeal in 3 tablespoons of the hot stew liquid and return it to the pot. Cook 8 to 10 minutes more until the filling is thick, juicy, and cohesive. Taste and adjust salt if needed. Let cool for 20 to 30 minutes before assembling.

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   7. To assemble each hallaca, lightly grease one large leaf with some of the remaining annatto oil. Place about 110 g of dough in the center and flatten it with your fingers or a sheet of plastic into a circle about 15 cm / 6 inches wide.

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   8. Place a generous spoonful of stew in the center of the dough, making sure it includes chicken, pork, olives, capers, apricots, and raisins. Fold the plantain leaf to enclose the dough around the filling, forming a tightly sealed rectangular package.

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   9. Wrap each piece with a second medium leaf, fold the ends inward, and tie with a plantain leaf strip. Repeat until all 12 hallacas are assembled.

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    10. Bring plenty of water to a boil in a large pot. Once boiling, reduce to a steady simmer and cook the hallacas for 60 minutes. The water should stay close to 200 °F / 93 °C without a violently rolling boil.

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    11. Remove the hallacas from the water and let them rest for 10 minutes before serving. To reheat, place them in hot water or in a 300 °F / 150 °C oven for 15 to 20 minutes, always wrapped in their leaves.

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    12. Serve hot inside the plantain leaf to preserve the aroma of annatto, panela, citrus, and the festive stew.