Received from: A Landlubber (Anna in Puerto La Cruz)
Hallacas are a Christmas tradition in Venezuela. Christmas is just
not Christmas until you have eaten a hallaca. It’s a good excuse for
family and friends to gather together and prepare anything from 50 to
300 hallacas. They make acceptable small gifts to friends and family.
The word "Hallaca" comes from the Guarani language and
originates from the word "ayua" or "ayuar" which
means to mix or stir. Anything mixed was "auyaca" which over
time was changed to "hallaca"
Nobody is certain when hallacas, as we know them today were first
made. Historians have found mention of them in early colonial times. The
hallaca is unique to Venezuela. While other American countries have a
variety of corn based dishes, only in Venezuela do you find this corn
filled delicacy, wrapped and cooked in banana leaves. The hallaca is an
expression of the mixed cultures present in the history of Venezuela.
From the African slaves came the idea of using banana leaves to cook
food in the fire coals, from Indians the ground corn and with the
arrival of the Spaniards the raisins, capers and olives.
Ever family has their recipe for Hallacas, this is Anna’s version
and we hope you enjoy it.
Ingredients:
- 750 gm beef finely chopped
- 750 gm Pork finely chopped
- 1 Chicken breast
- 2 Onions
- 2 Leeks
- 4 Spring onions
- 10 Sweet Scotch bonnets (Aji)
- 2 cloves Garlic
- 1 glass Red wine
- 2 tbsp Oil
- Capers and green olives to taste
- 1 tbsp brown sugar
- Salt and Pepper
Filling garnish
- 100 gm Green olivesSeedless
- 100 gm Raisins
- 2 Red peppers Cut julienne style
- 50 gm Capers
Corn dough (masa)
- 1 pkt Yellow corn meal
- Chicken stock
- Salt
- Ground Onoto (red colouring powder)
- 1˝ cups Water
Extras
- 25 Pc Banana leaves Cut into 30 x 30 cm
- 25 Pc Banana leaves Cut into 15 x 20 cm
- Cooking string (pabilo)
Preparation:
Begin the first day by cooking the filling and refrigerate until the
following day.
Check the beef and pork and trim any excess fat, chop the onions,
leeks, spring onions, garlic and scotch bonnets and sauté in oil. Then
add the meat, (not the chicken) cook for a few minutes, add the red
wine, chopped capers and green olives, salt and pepper, then simmer for
30 minutes. Add the brown sugar and cook until the meat is tender.
In a separate pan, boil the chicken until tender, reserving the stock
for mixing the corn meal dough. When the chicken is cool enough to
handle, shred, then mix into the chilled stew.
The next day start by preparing the banana leaves. Remove the hard
stem from each leaf and cut into strips approximately 30 x 30 cm and 15
x 20, then carefully wash the leaves and dry them.
To prepare the dough you have to be Venezuelan. You need to watch
your mother making arepas and empanadas from a very early age. How much
water do you add to the dough? It’s a mystery. The problem is that
corn meal dough is not made to a recipe; you are just born knowing how
to do it. But don’t despair, corn meal is very forgiving, if it turns
out too dry, add more water, too sloppy, add more corn meal. A good tip
is to always add the dry ingredients to the liquid. The general idea is
to add the corn meal to the water, chicken stock, onoto and salt.
Set up your work area with containers of the stew, banana leaves,
corn dough, a plate with some vegetable oil mixed with some onoto
powder, red bell peppers, capers, raisins, green olives and you are
ready to start.
Oil your fingers and a square of banana leaf with the oil and onoto.
Next take an orange sized ball of dough, place it in the centre of the
leaf and gently pat it into a circle. The place two spoonfuls of the
stew in the centre, garnish with the raisins, capers, olives and finally
two strips of red pepper. Bring the opposite side of the leaf towards
you and fold on top of the stew, separating the dough from the leaf as
you do so. Do the same with each side until you are left with a
rectangular shape of dough and all of the filling has been covered.
Parcel the hallaca in a couple of leaves and tie with a string.
Cook your hallacas in salted boiling water for 20 minutes, remove
from the water and open carefully to eat. They will keep in the fridge
for a week or more, and to reheat them boil again for 15 minutes.
