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Hallaca
Created by: Howcan Team
Ingredients
- 3 cups of precooked corn flour (masa harina)
- 1 cup of beef, cooked and shredded
- 1 cup of pork, cooked and shredded
- 1 cup of chicken, cooked and shredded
- 1 cup of beef broth
- 1/2 cup of raisins
- 1/2 cup of pitted green olives
- 1/2 cup of capers
- 1/2 cup of vegetable oil
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 2 bell peppers, finely chopped
- 4 tomatoes, peeled and chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 12 pieces of banana leaves, softened in hot water
Instructions
- In a large bowl, mix the precooked corn flour with the beef broth to form a smooth dough. Set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the onions, garlic, and bell peppers, and cook until softened.
- Add the tomatoes, cumin, paprika, salt, and pepper, and cook for another 5 minutes.
- Add the shredded beef, pork, and chicken to the skillet, along with the raisins, olives, and capers. Cook for 10 minutes, stirring occasionally. Remove from heat and let it cool.
- To assemble the hallacas, place a piece of softened banana leaf on a flat surface. Place a portion of the corn dough in the center and spread it out to form a rectangle.
- Add a portion of the meat filling on top of the dough, then fold the banana leaf over to encase the filling. Fold and secure the edges to form a rectangular package.
- Repeat the process with the remaining dough and filling to make 12 hallacas.
- In a large pot, bring water to a boil. Add the hallacas and cook for 1 hour.
- Remove the hallacas from the water and let them cool before serving. Enjoy this traditional Venezuelan dish!
Hallaca is a traditional Venezuelan dish with roots dating back to the colonial era. This savory cornmeal dough is filled with a flavorful mixture of meats, olives, raisins, and capers, then wrapped in banana leaves and steamed to perfection. The dish is a staple during the holiday season and is often prepared in large batches for sharing with family and friends. Chefs in Venezuela take great pride in perfecting the art of making hallacas, with each region adding its own unique twist to the recipe. Some renowned restaurants in Caracas and Maracaibo are known for serving exceptional hallacas. The key to a delicious hallaca lies in the quality of the filling and the skillful assembly of the banana leaf package. For a vegetarian alternative, some chefs substitute the meat with a mix of beans and vegetables. Today, the best hallacas can be found in traditional Venezuelan homes during Christmas and New Year's celebrations. The dish is a labor of love, requiring time and patience to achieve its rich and complex flavors. Whether enjoyed in a bustling restaurant or homemade with care, hallacas are a true taste of Venezuelan culinary heritage.
180 min
12
350 calories
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