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Venezuelan Hallacas – Hallacas Venezolanas


Venezuelan Hallacas – Hallacas Venezolanas

Traditional Christmas Venezuelan Dish

By Anna Lenis

Ready in 45 minutes
Serves : 23


2 pounds veal or beef
2 pounds Pork or Beef
2 pounds Chicken
1/2 pound onions
1/2 pound leeks
1/2 pound green onions
1/2 pound green/ red peppers
100 grams capers
150 grams green olives (pepper stuffed)
1 tbls cumin
1 tsp curry
1 tbls brown sugar
1/4 cup tomato
3 cloves garlic
1-3 as needed salt
2 pounds corn flour (corn meal)
2 cups annatto oil
10 pkg smoked banana leaves
1 roll kitchen yarn
1 tbls milk
1 tbls wheat flour
11 cups water


In a large pot or Caldero, add 2 cups of water, annatto oil, Pork or Beef, cook 10 minutes

Add the veal, and vegetables mix well and simmer uncovered about 15 minutes when poche (sweat), capers, tomato puree , half the cumin and curry, sugar, simmer 15 minutes, correct seasoning and reserve, (important pour into a bowl to cool to room temperature and away from the fire.)

In a bowl, place chicken and marinade with cumin, curry powder, crushed garlic and some salt, cover to coat, this leaves for 30 minutes.

In a bowl, add 8 cups water, room temperature, and 1 warm, salt, annatto oil, and corn flour gradually to avoid lumps, milk and wheat flour, knead and let stand for 15 minutes, then Knead and leave ready to extend.

Wash the leaves with a little vinegar and clean, place a sheet on the desk and provides 60 grams of dough, stretch it and proceed to put the filling (stew), two chicken strips, stuffed olives, raisins macerated, and filler, tie with kitchen string and continue until the end of the mixtures.

In a pot with water, put salt and bring to boil and place the hallascas, cook for 25 minutes and get a dish of rank in our kitchen

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