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Recipe of Hallacas
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.
20
Servings
6 min
Preparation
2 min
Cooking
Intermediate
Tortillas
Ingredients
- Ingredients for the stew
- 750 grs finely chopped beef (pulp)
- 750 grs finely chopped pork (shank or shoulder)
- 1 kg boneless and chopped chicken breast
- 1/8 cup of peeled and shredded garlic
- 1/2 kg onions cut into cubes
- 1/4 kg finely sliced leeks (leeks)
- 1/8 kg finely sliced scallions
- 1/4 cup small capers
- 1/2 kg red bell pepper cut into strips
- 1/2 cup raisins
- 1/8 cup finely chopped sweet pepper
- 1 cup Marsala wine
- 300 grs corn flour
- Sal
- Complete marinade
- Olive oil (achiote)
- embellishments
- 1/2 kg julienned paprika
- 1/4 kg onions in rings
- 1/2 boneless chicken breast, sliced and boiled
- 200 grs stuffed olives
- 100 grs capers
- 1/3 kg raisins
- 4 eggs, parboiled and cut into wheels
- Pickled pickles in vinegar
- Leaves
- Approximately 2 kilos of plantain leaf
- Cut 20 sheets to the size of 30 by 30
- 20 sheets size 20 by 20
- 20 sheets size 15 by 30
- Pabilo
- 1-1/2 Kg corn flour
Join me and let's see how to make Hallacas
Instructions:
- 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.
- It's time to add the chopped chicken as well. Stir all the ingredients so that they are integrated and lower the heat.
- 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.
- 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.
- 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.
- 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.
- 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.
- In a large pot, bring water to a boil and insert it for an hour. After that time, remove and drain them.
- 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!
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