Rich Venezuelan Hallacas with Plantain Leaves

Name: Rich Venezuelan Hallacas with Plantain Leaves
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Main Course
Ingredients: cornmeal (pre-cooked); chicken broth; annatto oil; salt; beef chuck, diced; pork shoulder, diced; chicken breast, diced; garlic, minced; onion, chopped; bell peppers, chopped; olives, pitted and halved; capers, drained; raisins; ground cumin; ground paprika; salt and black pepper; plantain leaves, cleaned and cut into squares; cotton string

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

cornmeal (pre-cooked)

2 cups

chicken broth

1 1/2 cups

annatto oil

1/2 cup

salt

1/2 tsp

For the Filling

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

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

For Wrapping

plantain leaves, cleaned and cut into squares

12 large

cotton string

(for tying)

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