Venezuelan Christmas Hallacas Also Served In Colomb

Name: Venezuelan Christmas Hallacas Also Served In Colombia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MEAT FILLING; 1 lb top round beef, cut into 1/4-to 1/2 inch-dice; 1 lb lean pork, cut into 1/4-to 1/2-inch dice; 1/4 lb bacon, strips cut into 1/2-inch lengths; 3 medium tomatoes, peeled and seeded; 1 onion, peeled; 3 garlic cloves; 1 tablespoon salt; 2 teaspoons marjoram; 1 medium leek, diced; 1/4 cup capers; 1 tablespoon mustard relish, pickle, minced; 1/4 cup red wine vinegar; 1 bell pepper, cut into 1/4-to-1/2-inch dice; 1 teaspoon Worcestershire sauce; 1 1/2 tablespoons dark brown sugar; salt and pepper, to taste; 1/2 cup raisins; MASA DOUGH; 2/3 cup lard or 2/3 cup vegetable shortening; 1 teaspoon annatto seeds (achiote, optional for colour); 2 cups masa harina flour (dehydrated, treated corn flour); 1 teaspoon salt; 1 teaspoon cayenne pepper; 1 1/3 cups warm water; FINAL PREPARATIONS; 24 dried corn husks (or 24 (9-inch squares parchment paper or tinfoil); 1 lb shredded cooked chicken; 4 hard-boiled eggs, sliced; 1/4 cup blanched almond

Servings: persons

MEAT FILLING
1 lb top round beef, cut into 1/4-to 1/2 inch-dice
1 lb lean pork, cut into 1/4-to 1/2-inch dice
1/4 lb bacon, strips cut into 1/2-inch lengths
3 medium tomatoes, peeled and seeded
1 onion, peeled
3 garlic cloves
1 tablespoon salt
2 teaspoons marjoram
1 medium leek, diced
1/4 cup capers
1 tablespoon mustard relish, pickle, minced
1/4 cup red wine vinegar
1 bell pepper, cut into 1/4-to-1/2-inch dice
1 teaspoon Worcestershire sauce
1 1/2 tablespoons dark brown sugar
salt and pepper, to taste
1/2 cup raisins
MASA DOUGH
2/3 cup lard or 2/3 cup vegetable shortening
1 teaspoon annatto seeds (achiote, optional for colour)
2 cups masa harina flour (dehydrated, treated corn flour)
1 teaspoon salt
1 teaspoon cayenne pepper
1 1/3 cups warm water
FINAL PREPARATIONS
24 dried corn husks (or 24 (9-inch squares parchment paper or tinfoil)
1 lb shredded cooked chicken
4 hard-boiled eggs, sliced
1/4 cup blanched almond
2 ounces pimientos, sliced
5 ounces pimento stuffed olives, cut in half
Tabasco sauce

1
FOR THE MEAT FILLING: Put beef, pork, and bacon in a large pan. Puree the tomatoes with the peeled onion and garlic. Add mixture to the meat pan along with the salt, marjoram, and leek. Cover and bring to a boil. Lower heat and continue cooking until all meat is tender, about 2 hours.
2
When meat is tender, add to the meat mixture the capers, mustard pickles, vinegar, bell pepper, Worcestershire sauce, and sugar. Salt and pepper to taste.
3
Raise the heat to high and cook the filling, stirring, until almost all liquid in the pan has evaporated, about 10 minutes. Add the raisins and set filling aside.
4
FOR THE MASA DOUGH: Over a low heat, melt 1/3 cup lard with the annatto seeds. Simmer 2 to 3 minutes.
5
Whip remaining lard until fluffy. Beat in masa harina, salt, cayenne peper, and water. Finally, beat in melted, strained lard, discarding annatto seeds. Form dough into 24 balls.
6
FOR THE FINAL PREPARATIONS: Put a ball of Masa Dough in the center of each corn husk. Flatten dough out to 1/8-inch thickness. Top each masa-coated husk with an equal distribution of the meat mixture, chicken, hard cooked eggs, almonds, pimentos, and olives. Sprinkle on Tabasco sauce to taste.
7
Fold corn husks to completely encase the filling. Tie each hallaca with thin strips of corn husk or kitchen string. When tightly assembled, steam halacas for 1 hour. Serve piping hot.
8
NOTE: Hallacas are easily refrigerated or frozen. Reheat by steaming again until hot. Makes 24 Hallacas.
9
source--Macuto-Sheraton Hotel, Caracas, Venezuela.

2031

kcal

Calories

Fat

201

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: MEAT FILLING, 1 lb top round beef, cut into 1/4-to 1/2 inch-dice, 1 lb lean pork, cut into 1/4-to 1/2-inch dice, 1/4 lb bacon, strips cut into 1/2-inch lengths, and more.

Yes, Venezuelan Christmas Hallacas Also Served In Colombia falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venezuelan Christmas Hallacas Also Served In Colombia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions