Hallacas Venezolanas
Makes 60-80 Hallacas
Plan 2 days for making
Guiso (Filling)
1 cup vegetable oil
6 cups onions, chopped
4 cups leeks, thinly sliced
2 cups scallions, thinly sliced
Sauté until soft
3/4 cup garlic
3/4 cup capers
Mince together in a food processor, and add to onion/leek mix
4 cups red bell pepper, diced
3 habanero chilis, chopped
To save time, you can chop the bell pepper and chilis in a food processor
6 cups chopped tomato cans
2 cups Marsala wine or any sweet red wine
1 cup vinegar
2/3 cup Worcestershire sauce
1/4 cup prepared mustard
1 cup "Papelón" or brown sugar
6 tablespoons salt
2-3 tablespoons pepper
2-3 tablespoons cumin powder
4 tablespoons sweet paprika powder
3 cups chicken broth, or more if needed
Add all and cook for about 15-20 minutes before adding the meat
6 pounds chicken breast, shredded
6 pounds pork loin, cut in small cubes and cooked briefly in water
4 pounds beef, cut in small cubes and cooked briefly in water
Add pork and beef and cook for 1 hour before adding the chicken
Cook for 30 more minutes. Taste for seasoning
The Guiso should have a strong taste
Chill overnight!
Dough
2 1/2 pounds pork lard
7 ounces annatto seeds
Heat lard, add annatto seeds and boil slowly until lard becomes dark red
3 packages Harina PAN
3 tablespoons salt
chicken broth, kept warm during mixing process
My personal method of making the dough, is to work in batches and mix the dough using my KitchenAid mixer. Also, I prefer to make the dough a day ahead. When ready to make, check if more liquid is needed.
- keep lard and chicken broth warm
- add enough broth to achieve a very soft dough
- set aside for 30 minutes, and then check again for softness
- form dough balls of about 3-4 inches. Place balls on tray and cover with a damp
cloth to prevent from drying out
Packaging
Banana leaves
I use thawed frozen leaves. Frozen leaves become very pliable
Prepare leaf pieces. You will need pieces of about 16 inches. Overlap pieces for desired size
Aluminum foil
I use aluminum foil rather than using more banana leaves as is typical in Venezuela, because banana leaves are not found everywhere in Germany, and also because it makes the packaging process so much faster!
Decoration
capers
raisins
olives, pitted
almonds
Assembling
1. place a ball of dough in center of banana leaf. Using a halved plastic bag, flatten dough to a thin circle
2. add a scoop of Guiso in the middle and top with raisins, capers, 2-3 almonds and 1 olive
3. fold over once and then again. Fold sides inward to form a package
4. place on aluminum foil and pack it tightly
5. boil Hallacas for 60 minutes
6. pack Hallacas in plastic bags and freeze until ready to eat. To reheat, place in boiling water for 20 minutes.
