Hallaca Llanera: Colombian Llanos Corn-and-Meat Parcels

Marinate the meats in the refrigerator Combine the beef, pork and chicken in a covered container. Add half the white onion, half the scallions, half the garlic, half the cilantro cimarrón, oregano, thyme, bay, cumin, pepper and half the salt. Turn the meat until coated. Refrigerate at or below 4°C for 8–12 hours. Keep the raw poultry and its marinade away from ready-to-eat food.

Simmer the meats and reserve the broth Transfer the marinated beef and pork to a heavy pot with 2 L water. Bring to a gentle simmer, cover partly and cook for about 60 minutes, until beginning to soften. Add the chicken and cook for another 25–35 minutes. Check the thickest chicken piece with a clean thermometer; it must reach 74°C. Continue simmering the beef and pork if they need more time to become tender. Lift out the meat, strain and reserve the broth. Cut the cooked meat into small filling-sized pieces and keep it covered.

Make annatto oil and prepare the leaves Warm 30 ml oil and the annatto seeds over low heat for 2–3 minutes, just until the oil turns orange-red; do not let the seeds burn. Strain and reserve the coloured oil. Rinse the leaves, pat them dry, trim away tough ribs and briefly warm them in a dry pan or over low heat until flexible. Wipe clean and keep covered. Do not use cracked or spoiled leaves.

Cook the hogao and filling Heat 90 ml oil or pork fat in a large skillet. Add the remaining onion, scallions, garlic and cilantro cimarrón. Cook over medium-low heat for 5–7 minutes until soft and fragrant. Add peas and the cooked meats with about 150 ml reserved broth. Simmer uncovered for 10–15 minutes, stirring gently, until the filling is moist but not soupy. Taste and adjust the remaining salt. Cool the filling promptly before assembling. Reserve a few spoonfuls of the cooked hogao for the masa, then cool the remaining filling promptly.

Mix the corn masa Place the corn flour and 28 g pork fat in a large bowl. Stir in about 450 ml warm reserved broth and 20 ml of the annatto oil, then knead gently until a soft, smooth dough forms. Add more broth a little at a time, up to the remaining 150 ml, until the masa spreads easily but holds its shape. Keep it covered so it does not dry out. Fold the reserved hogao into the masa so it is seasoned throughout.

Fill, wrap and tie the hallacas Lay one banana-leaf square with a bijao square over it, crossing the leaf ribs for strength. Brush lightly with the remaining annatto oil. Spread an eighth of the masa into a rectangle in the centre. Add an eighth of the meat-and-pea filling and, if using, one egg quarter. Fold the long sides inward, then fold the ends underneath to make a snug rectangular parcel. Tie with twine. Repeat to make 8 parcels.

Boil until the masa is set Line the bottom of a wide pot with spare leaves or a rack. Arrange the hallacas in a single layer if possible and add hot water to reach about halfway up the parcels. Cover and simmer gently for 60–90 minutes, turning once if the parcels are not fully submerged. Add more hot water as needed to maintain the level. The masa should be set and the centres steaming hot. Lift out, drain and rest for 10 minutes before serving. Refrigerate leftovers within 2 hours at or below 4°C; use within 3–4 days and reheat once to 74°C throughout.