Main Course · Latin American · Dinner ·

Rich Venezuelan Hallacas with Plantain Leaves

Name: Rich Venezuelan Hallacas with Plantain Leaves
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 12 servings
Cuisine: Main Course
Ingredients: cornmeal (pre-cooked), 2 cups; chicken broth, 1 1/2 cups; annatto oil, 1/2 cup; salt, 1/2 tsp; beef chuck, diced, 1 lb; pork shoulder, diced, 1 lb; chicken breast, diced, 1/2 lb; garlic, minced, 3 cloves; onion, chopped, 1 large; bell peppers, chopped, 2; olives, pitted and halved, 1 cup; capers, drained, 1/2 cup; raisins, 1/2 cup; ground cumin, 1 tsp; ground paprika, 1 tsp; salt and black pepper, To taste; plantain leaves, cleaned and cut into squares, 12 large; cotton string, (for tying)

Hallacas are a traditional dish often celebrated during the holidays in Venezuela. They are flavorful stuffed masa pockets wrapped and cooked in plantain leaves.

4(691 reviews)

·By Ethan Brooks·January 7, 2026

Rich Venezuelan Hallacas with Plantain Leaves — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Masa

For the Filling

For Wrapping

Nutrition

Per serving

Calories: 428 kcal
Protein: 22.8 g
Carbs: 24.6 g
Fat: 26.9 g
Fiber: 2.1 g

Whole recipe

Total

Calories: 5134 kcal
Protein: 273.1 g
Carbs: 295.1 g
Fat: 323 g
Fiber: 25.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
cornmeal (pre-cooked) 2 cups	880	16	192	8	8
chicken broth 1 1/2 cups	20	2	1	1	0
annatto oil 1/2 cup	960	0	0	108	0
salt 1/2 tsp	0	0	0	0	0
beef chuck, diced 1 lb	1250	110	0	90	0
pork shoulder, diced 1 lb	1100	100	0	80	0
chicken breast, diced 1/2 lb	375	35	0	20	0
garlic, minced 3 cloves	15	0.6	3	0	0.2
onion, chopped 1 large	60	1.8	14	0.2	2
bell peppers, chopped 2	50	2	12	0.5	4
olives, pitted and halved 1 cup	160	1	8	15	4
capers, drained 1/2 cup	30	1	7	0.5	3
raisins 1/2 cup	220	2	57	0	3
ground cumin 1 tsp	8	0.4	0.9	0.5	0.5
ground paprika 1 tsp	6	0.3	1.2	0.3	0.8
salt and black pepper To taste	0	0	0	0	0
plantain leaves, cleaned and cut into squares 12 large	0	0	0	0	0
cotton string (for tying)	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Filling

1
Brown the Meats
Brown the beef and pork in batches in a large pan. Set aside.
Tip: For the best flavor, prepare the filling a day ahead to let the flavors meld.
2
Sauté the Vegetables
In the same pan, sauté the garlic, onion, and bell peppers until soft.
3
Combine Ingredients
Add the chicken, beef, and pork back into the pan. Stir in olives, capers, raisins, cumin, and paprika. Cook until the meat is tender. Season with salt and pepper. Let it cool.

Making the Masa

1
Mix the Dry Ingredients
In a large bowl, combine cornmeal and salt. Gradually add chicken broth, mixing until a soft dough forms.
2
Knead the Dough
Knead in the annatto oil until the dough is smooth and pliable.
3
Rest the Dough
Set aside, covered with a damp cloth.

Important Notes

1
Leaf Cleaning
Ensure that the plantain leaves are washed thoroughly to avoid any debris.
2
Leaf Oiling
Slightly oil the plantain leaves to make wrapping the hallacas easier.

How to Make Rich Venezuelan Hallacas with Plantain Leaves

Total time: 4 h 40 min · Yields 12 servings

1
Assembly
Lay out a square of plantain leaf. Place a ball of masa in the center and flatten it slightly. Add a spoonful of filling on top. Fold the leaf over to wrap the masa, and tie with string.
2
Cooking
Bring a large pot of water to a boil. Gently place wrapped hallacas into the pot. Simmer for about 1 hour until firm.
3
Final Touch
Remove hallacas from the water, allowing them to cool slightly before unwrapping.