cateory: cuisine
Hallacas
Reviews: 198
Ingredients:
- 1 1/2 pounds diced beef
- 1 1/2 pounds diced pork
- 2 cups water
- 4 cloves garlic, minced
- 1 cup canned chickpeas
- 3 tablespoons olive oil
- 4 tomatoes, chopped
- 4 onions, chopped
- 2 green bell peppers, chopped
- 1/2 teaspoon dried ground chili peppers
- 4 tablespoons chopped parsley
- 4 teaspoons salt
- 3 tablespoons vinegar
- 1 teaspoon granulated sugar
- 2 teaspoons capers
- 1/2 cup seedless raisins
- 1/2 cup sliced stuffed olives
- 3 cups cornmeal
- 4 cups boiling water
- 1/3 cup butter
- 2 eggs, beaten
How to make
Hallacas
Hallacas
- Combine the beef, pork, water, and garlic in a saucepan.
- Bring to a boil and cook over medium heat for 45 minutes.
- Drain and chop coarsely.
- Add the chickpeas, mixing lightly.
- Heat the oil in a large skillet.
- Add the tomatoes, onions, peppers, chili, parsley, 2 teaspoons of the salt, vinegar, sugar and the meat mixture.
- Cook over low heat for 15 minutes, stirring occasionally.
- Add the capers, raisins and olives. Mix lightly.
- Set aside .Mix the cornmeal with a little cold water.
- Add to the boiling water in a saucepan, stirring constantly.
- Add the butter and remaining salt.
- Cook over low heat for 15 minutes.
- Remove from the heat and add the eggs, beating until a smooth dough is formed.
- Butter a 3-quart round or square baking dish.
- Line it with 2/3 of the cornmeal mixture and pour the meat mixture into it.
- Spread the remaining corn meal on top.
- Cover the dish with a piece of foil and tie it.
- Place in a pan of water.
- Bake at 350 degrees F for 1 hour.
- Venezuelan method
- The dish is prepared in the form of tamales.
- Banana leaves are used for wrapping the hallacas, but foil or parchment paper will serve as a substitute.
- Cut 10-inch squares of either paper.
- Spread about 4 tablespoons of the cornmeal dough in the center and press as thin as possible.
- Place 2 tablespoons of the meat mixture on the dough and fold over, sealing the edges as well as possible.
- If the dough breaks, patch it with a little more dough.
- Fold the paper around the hallacas carefully and tie it securely.
- If foil is used, it is not necessary to tie it.
- Boil in a large saucepan of salted water for 1 1/2 hours.
- Serve in the papers
Comments for
Hallacas
Hallacas
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