📝 About This Recipe
The Hallaca is more than just a dish; it is the soul of the Venezuelan Christmas, representing a beautiful fusion of indigenous, African, and European influences. Each parcel features a silky corn dough enriched with annatto oil, stuffed with a complex, slow-cooked meat stew (guiso) and adorned with a precise arrangement of decorative garnishes. Wrapped in smoked plantain leaves and tied with twine, these treasures are boiled to harmonize their flavors, resulting in a savory, smoky, and slightly sweet masterpiece.
🥗 Ingredients
The Guiso (The Stew)
- 1 kg Beef chuck roast (cut into 1cm cubes)
- 1 kg Pork shoulder (cut into 1cm cubes)
- 500 g Chicken breast (cooked and shredded)
- 2 large Leeks (white and light green parts, finely chopped)
- 3 medium Onions (finely diced)
- 15 pieces Sweet peppers (Ají Dulce) (seeded and finely chopped)
- 8 pieces Garlic cloves (minced)
- 1 cup Red wine (sweet) (such as Marsala or a sweet red)
- 2 cups Beef broth (homemade preferred)
The Masa (The Dough)
- 2 kg Pre-cooked cornmeal (P.A.N.) (yellow cornmeal)
- 2 cups Vegetable oil (infused with 1/4 cup annatto/onoto seeds)
- 3 liters Chicken broth (lukewarm)
- 3 tablespoons Salt (to taste)
The Assembly & Garnishes
- 5 kg Plantain leaves (cleaned, smoked, and cut into 30x30cm squares)
- 2 large Red bell pepper (cut into long strips)
- 1 large Onion (cut into thin rings)
- 1 cup Green olives (pitted)
- 1/2 cup Capers (drained)
- 1/2 cup Raisins (seedless)
- 1/2 cup Pickled vegetables (Encurtidos) (finely chopped)
- 1 roll Cotton kitchen twine (for tying)
👨🍳 Instructions
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1
Prepare the 'Guiso' (Stew) a day in advance. Sauté the onions, leeks, garlic, and ají dulce in a large pot until soft. Add the cubed beef and pork, browning them slightly.
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2
Stir in the beef broth, wine, salt, and pepper. Simmer on low heat for about 1.5 to 2 hours until the meat is tender and the liquid has reduced to a thick sauce. Fold in the shredded chicken and let it cool completely overnight in the refrigerator.
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3
Prepare the annatto oil by heating the oil with annatto seeds until it turns a deep, vibrant red. Strain and discard the seeds; let the oil cool.
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4
Prepare the plantain leaves by washing them thoroughly with a damp cloth. Remove the central hard rib and cut them into three sizes: large squares (30x30cm) for the base, medium squares (20x20cm) for the second layer, and thin strips (fajas) to secure the ends.
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5
Make the masa: In a very large bowl, combine the cornmeal with salt. Gradually add the chicken broth and half of the annatto oil. Knead until you have a smooth, soft, yellow dough that doesn't stick to your hands.
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6
Set up an assembly line with the dough, the cold stew, and all the garnish bowls (olives, capers, raisins, onion rings, pepper strips).
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7
Place a large leaf on a flat surface and grease the center with a teaspoon of annatto oil. Place a ball of dough (about the size of a large orange) in the center and flatten it into a thin circle using your fingers.
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8
Place 2-3 tablespoons of the cold stew in the center of the dough circle.
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9
Artfully place the garnishes on top of the stew: 2 olives, 2 capers, a few raisins, one onion ring, and one strip of red pepper.
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10
Fold the leaf carefully so the dough edges meet and seal the stew inside. Fold the leaf into a rectangular parcel. Wrap a second, smaller leaf around it for extra protection, then finish with the 'faja' (strip).
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11
Tie the hallaca with kitchen twine using a grid pattern (3 horizontal and 3 vertical crosses), ensuring it is firm but not so tight that it cuts the leaf.
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12
Bring a large pot of salted water to a rolling boil. Carefully submerge the hallacas and boil for 1.5 hours. This process melds the flavors and finishes the dough.
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13
Remove from the water and drain them vertically. Let them cool completely. For the best flavor, refrigerate for at least 24 hours before eating to allow the flavors to 'mature'.
💡 Chef's Tips
Always make the stew the day before; a warm stew will melt the dough and ruin the structure. Use the 'smoked' plantain leaves sold in Latin markets; if they are fresh, pass them quickly over a gas flame to make them pliable. Don't skimp on the annatto oil; it provides the signature color and a subtle earthy flavor essential to the dish. Tie the twine firmly but leave a little room for the dough to expand slightly during boiling. Invite family over! Hallacas are traditionally made in an 'assembly line' fashion called a 'Gaitazo' or 'Hallacazo'.
🍽️ Serving Suggestions
Serve warm with a slice of 'Pan de Jamón' (ham-filled bread) for the ultimate Venezuelan Christmas plate. Pair with a side of 'Ensalada de Gallina' (a creamy chicken and potato salad). Enjoy with a glass of 'Ponche Crema', a traditional Venezuelan eggnog-like liqueur. For a non-alcoholic pairing, serve with 'Papelón con Limón' (raw cane sugar and lime juice cold tea). A dollop of spicy 'Ají' sauce on the side is perfect for those who like a bit of heat.