Hallacas

For the annatto oil, warm sunflower oil with annatto seeds and 2 garlic cloves over low heat for 5 minutes, being careful not to let it scorch; remove from heat, cool and strain.

In a pot, sauté the onion, scallions, remaining garlic, bell pepper and tomato in 2 tbsp of annatto oil for 5 minutes. Add the beef, pork and chicken, stir in the paprika, brown sugar, red wine, beef stock and salt; cover and simmer over low heat for 2.5–3 hours, until the meat is tender. Toward the end, stir in the parsley, capers, chopped olives, cornichons and raisins.

Transfer the stew to a shallow container and chill in the refrigerator for 8–12 hours: a cold, thick filling won't tear the dough while you're assembling the hallacas.

Make the dough: mix the corn flour with 250 ml warm chicken stock, 3 tbsp annatto oil and 1/2 tsp salt, then gradually pour in the remaining stock. Knead for 5–7 minutes until smooth and soft, then let rest under a towel for 15 minutes.

Wipe down the plantain leaves and lightly brush them with annatto oil. Divide the dough into 5 balls, flatten each one on a leaf into an oval about 3 mm thick; place a fifth of the stew in the center, along with strips of red pepper and a few onion rings.

Fold the edges of the leaf over the filling to form a flat parcel, cover with a second leaf and tie crosswise with kitchen string.

Bring water to a boil in a large pot, season with the remaining salt, gently lower in the hallacas, cover and cook for 60 minutes. Lift them out and let them drain upright for 10 minutes, then serve hot, after removing the leaves and string.