How difficult is it to prepare Hallacas?

This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Hallacas?

The preparation time is 6 minutes and the cooking time is 2 minutes.

How many people does this recipe serve?

This recipe is designed for 20 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Tortillas • 08 de Jul de 2021

Hallacas

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Today I will teach you how to prepare Hallacas, it is a typical Venezuelan dish that is made at Christmas parties for New Year's dinners.

It contains a wide variety of ingredients so you can't miss it. Exquisite in all its expression.

Recipe Summary

Preparation

6 min

Cooking

2 min

Servings

Difficulty

Intermediate

Instructions

Step 1

Check that the meats do not have excess fat and are cut into small cubes. In a large saucepan, sauté the onion with the garlic, once fried add the beef, let it sweat for 20 minutes. After that time add the pork and cook 20 more minutes.

Step 2

It's time to add the chopped chicken as well. Stir all the ingredients so that they are integrated and lower the heat.

Step 3

When the meat is cooked, add the chives and garlic, let it cook for 5 minutes, add the paprika, sweet pepper and let it cook for a few more minutes. Integrate the rest of the ingredients and add the Marsala wine.

Step 4

Add the whole marinade and salt to taste. Separately, dissolve the cornmeal with the chicken stock and add it to the stew. Stir with a wooden palette, color it with oil or notes. Let it cook for approximately 40 minutes until it thickens. Let it rest and set it aside.

Step 5

In a large bowl, pour the cornmeal so that you can knead it. Oenoted oil is added to give it that typical yellow color, chicken broth and salt to taste. It is kneaded until a smooth and lump-free mixture is left.

Step 6

On a spacious table, distribute the containers with the ornaments, remove the thick vein that the leaves bring, wash and dry very well with a cloth. I took a large sheet, grease it on the smooth side with a little oil, note it, place a ball of dough in the center of the sheet and thin it with your fingers, creating a symmetrical circumference. Add the cold stew and place the ornaments well distributed on it.

Step 7

Fold across the wide part of the sheet creating a crease, until it is closed. Fold the ends inward and wrap it with the smaller leaf, then take the strip of leaf and secure it in the middle, tie it with a twine crossing it twice in each direction.

Step 8

In a large pot, bring water to a boil and insert it for an hour. After that time, remove and drain them.

Step 9

To better appreciate their flavor, it is best to serve them from one day to the next. To warm them up, put them in boiling water for 20 minutes. Merry Christmas and Bon Appetit!