Rich Venezuelan Hallacas with Plantain Leaves
A festive Venezuelan dish wrapped in tradition
Hallacas are a traditional dish often celebrated during the holidays in Venezuela. They are flavorful stuffed masa pockets wrapped and cooked in plantain leaves.
- 3 h 30 min
- 12
- Advanced
Ingredients
For the Masa
For the Filling
For Wrapping
Preparation
Preparing the Filling
Brown the Meats
Brown the beef and pork in batches in a large pan. Set aside.
For the best flavor, prepare the filling a day ahead to let the flavors meld.
Sauté the Vegetables
In the same pan, sauté the garlic, onion, and bell peppers until soft.
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
Mix the Dry Ingredients
In a large bowl, combine cornmeal and salt. Gradually add chicken broth, mixing until a soft dough forms.
Knead the Dough
Knead in the annatto oil until the dough is smooth and pliable.
Rest the Dough
Set aside, covered with a damp cloth.
Important Notes
Leaf Cleaning
Ensure that the plantain leaves are washed thoroughly to avoid any debris.
Leaf Oiling
Slightly oil the plantain leaves to make wrapping the hallacas easier.
Cooking Process
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.
Cooking
Bring a large pot of water to a boil. Gently place wrapped hallacas into the pot. Simmer for about 1 hour until firm.
Final Touch
Remove hallacas from the water, allowing them to cool slightly before unwrapping.
Plating & Serving
Rich Venezuelan Hallacas with Plantain Leaves
Rich Venezuelan Hallacas with Plantain Leaves
Plating & Serving
To serve, slice open the plantain leaf before transferring each hallaca to a plate, showcasing the enticing interior.