Recipe of Venezuelan Hallacas

Ingredients

• Leaves
• 2 kg smoked plantain leaves
• Aceite
• Stew
• 2 g finely sliced leeks/leeks
• 3 t of onion cut in brunoise
• 5 cloves of garlic, chopped
• 1 t of chopped chives
• 1/2 t of capers
• 1/2 t of oil
• 1 t of sweet red wine
• 2 t of finely chopped red pepper
• 2 finely chopped chili peppers
• 2 t of sliced natural skinless tomato
• 3/4 t of balsamic vinegar
• 3/4 t of Worcestershire sauce
• 150 g grated pan
• 1 tbsp sweet smoked paprika
• 1 t of chicken stock
• 3 tbsp mustard
• salt
• Black Pepper
• 1/2 tbsp cumin
• 1 cooked chicken cut into small cubes
• 1 kg (200 g) pork cut into small cubes
• Masa
• 750 g yellow cornmeal
• Chicken background
• 1 tsp salt
• 1/4 t oil
• embellishments
• 300 g medium olives stuffed with pepper
• 2 onions cut into thin rings
• 120 g raisins
• Roasted paprika strips.

Directions

1. 1

   Saute leek, onion, chives, garlic and capers in hot oil over medium heat for approx. 5 min. Vegetables should not be browned. Stir and add the rest of the ingredients of the stew minus the meats. Cook on low heat until reduced. Check for acidity, salt and pepper.

2. 2

   Add the pork and the chicken to the stew, when the pork is cooked, which will not take more than 12 minutes, gradually add 3 teaspoons of cornmeal, stir well, this will help to thicken the stew. Remove and let it cool. It is recommended to refrigerate it from one day to the next so that all the flavors are concentrated.

3. 3

   Place the flour in a deep bowl, add oil and mix. Gradually add the chicken stock and knead, taking care that there are no lumps. This dough should be less consistent than the arepa dough. Let it rest for 10 minutes and divide it into equal parts approximately 120 g. If you prefer the halaca with a thinner dough, make it 115 g.

4. 4

   Clean the leaves with a damp cloth, do it in the direction of the lines (veins) to prevent them from breaking. Cut sheets of 40 x 30 cm and others of 10 to 15 cm wide by the length of the sheet transversely for the girdle. Place the smooth side up and brush it lightly with oil.

5. 5

   With damp hands, place a portion of dough in the middle and stretch it with your fingertips until it forms a circle.

6. 6

   Place 1 1/2 tablespoon of the stew and top with some raisins, 2 olives, 1 ring of onion and two strips of pepper. Fold the sheet lengthwise in the direction of the lines and then fold the ends of the sheet, wrap it with a girdle, to secure the wrap, tighten carefully and tie with the thread by crossing it 3 times in each direction and trying to finish in the center, so that the tie is firm. If any leaf breaks, place another one before putting the girdle on it and fastening it.

7. 7

   Cook them for 50 minutes in salted water, the water should cover them. Drain and let cool. Eat them hot or refrigerate them for Christmas dinner.