Hallacas Recipe

Name: Hallacas Recipe
Prep time: 150 min
Cook time: 120 min
Total time: 270 min
Yield: 12 servings
Cuisine: South American,Caribbean
Ingredients: 1 cup vegetable oil; 2 teaspoons annatto seeds; 3 1/2 cups pre-cooked corn meal, such as P.A.N., more as needed; 3 cups water; 1/4 medium coarsely chopped white onion; 2 cloves garlic, finely chopped; 3 1/2 ounces diced bacon; 1/2 coarsely chopped red bell pepper; 9 ounces boneless pork leg, diced into small pieces; 9 ounces boneless beef shank, diced into small pieces; 3 cups water; 1/2 cup red wine; 2 teaspoons sea salt; 1 cup coarsely chopped fresh parsley; 1/2 cup raisins, coarsely chopped; 1/2 cup pitted green olives, coarsely chopped; 1/2 cup capers, rinsed, drained, and coarsely chopped; 1 tablespoon paprika; Banana leaves, thawed if frozen, and cleaned; 1 small white onion, sliced crosswise into rings; 1 small red bell pepper, sliced lengthwise into 1/4-inch strips; 1 cup pitted green olives, coarsely chopped; 1/2 cup capers, coarsely chopped; 3/4 cup raisins

Traditional Venezuelan hallacas are savory corn meal dumplings, filled with beef and pork, and steamed within banana leaves.

⭐ 4.1 (16 reviews) Prep: 150 minCook: 120 minTotal: 270 minYields: 12 servings

Category Tags:

Lunch Dinner

Cuisine Tags:

South American Caribbean

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Ingredients

For the Dough

1 cup vegetable oil
2 teaspoons annatto seeds
3 1/2 cups pre-cooked corn meal, such as P.A.N., more as needed
3 cups water

For the Guiso Filling

1/4 medium coarsely chopped white onion
2 cloves garlic, finely chopped
3 1/2 ounces diced bacon
1/2 coarsely chopped red bell pepper
9 ounces boneless pork leg, diced into small pieces
9 ounces boneless beef shank, diced into small pieces
3 cups water
1/2 cup red wine
2 teaspoons sea salt
1 cup coarsely chopped fresh parsley
1/2 cup raisins, coarsely chopped
1/2 cup pitted green olives, coarsely chopped
1/2 cup capers, rinsed, drained, and coarsely chopped
1 tablespoon paprika

For Assembling the Hallacas

Banana leaves, thawed if frozen, and cleaned
1 small white onion, sliced crosswise into rings
1 small red bell pepper, sliced lengthwise into 1/4-inch strips
1 cup pitted green olives, coarsely chopped
1/2 cup capers, coarsely chopped
3/4 cup raisins

Instructions

Heat oil for 3 minutes, add annatto seeds, then remove from heat and cool for 30 minutes. Strain out the seeds, reserving half the oil for the masa and half for the filling.
Combine corn meal with 2 cups water and the reserved masa oil. Stir, then knead, gradually adding more water until the dough is smooth and soft enough to form a ball without cracks. Cover.
Heat the reserved filling oil in a pot, then sauté onions and garlic for 2 minutes.
Add bacon and red pepper, cooking for 3 minutes until bacon browns and pepper softens.
Stir in pork, beef, water, wine, and salt. Bring to a boil, then reduce heat to low and simmer uncovered for 30-45 minutes until meat is tender and liquids reduce.
Add parsley, raisins, olives, capers, and paprika; simmer for 5 more minutes until flavors meld. Cool the filling completely.
Cut banana leaves into 10-inch squares, removing any center stems. Arrange leaves, dough, water, and guiso for assembly.
On a leaf with horizontal veins, spread 1/2 cup dough evenly using wet fingers. Top with 1/2 cup guiso filling.
Place onion rings, bell pepper slices, olives, capers, and raisins on the filling.
Fold the dough edges over the filling, then fold the banana leaf edges and ends to secure. Tie each hallaca with twine or banana leaf strips. Repeat for remaining hallacas.
Stack prepared hallacas, seam-side down, in a large pot and cover completely with water.
Bring the water to a boil, then reduce heat and simmer for 35 minutes until the hallacas are cooked through.
Remove hallacas, cool, and unwrap from the banana leaves to serve.