Venezuelan Tamales (Hallacas) Recipe

Name: Venezuelan Tamales (Hallacas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons olive oil, divided; 1 (8-ounce) skinless, boneless chicken breast half, chopped; 6 ounces beef sirloin, chopped; 6 ounces pork tenderloin, finely chopped; 1 1/2 cups finely chopped leek; 1 cup finely chopped onion; 1/3 cup chopped green onions; 2 garlic cloves, minced; 1 2/3 cups chopped green or red bell pepper; 1/2 cup chopped seeded Cubanelle or Anaheim chile; 3/4 cup chopped seeded tomato; 2 1/2 cups fat-free, lower-sodium chicken broth, divided; 1/3 cup red wine vinegar; 2 tablespoons brown sugar; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon ground red pepper; 1/4 teaspoon black pepper; 1/2 cup sliced shallots; 1/2 cup sliced roasted red bell pepper; 1/2 cup raisins; 1/3 cup sliced pimiento-stuffed olives; 1/2 cup finely chopped sweet pickles; 1/2 cup small capers; 1/2 cup sliced almonds; 1/4 cup chopped fresh cilantro; 1 tablespoon annatto (achiote) seeds; 1 1/3 cups butternut squash puree (canned or fresh); 3 cups precooked white corn flour (such as P.A.N.); 1/2 teaspoon salt

Try this homemade Venezuelan Tamales (Hallacas) recipe the whole family will love. Made with olive oil, skinless, beef sirloin and pork tenderloin. Easy…

This Venezuelan Tamales (Hallacas) relies on simple, everyday ingredients such as beef sirloin, chopped, finely chopped leek, finely chopped onion and chopped green onions. It comes together quickly and makes 4 servings, at about 5442 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1/4 cup plus 2 tablespoons olive oil, divided
1 (8-ounce) skinless, boneless chicken breast half, chopped
6 ounces beef sirloin, chopped
6 ounces pork tenderloin, finely chopped
1 1/2 cups finely chopped leek
1 cup finely chopped onion
1/3 cup chopped green onions
2 garlic cloves, minced
1 2/3 cups chopped green or red bell pepper
1/2 cup chopped seeded Cubanelle or Anaheim chile
3/4 cup chopped seeded tomato
2 1/2 cups fat-free, lower-sodium chicken broth, divided
1/3 cup red wine vinegar
2 tablespoons brown sugar
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
1/2 cup sliced shallots
1/2 cup sliced roasted red bell pepper
1/2 cup raisins
1/3 cup sliced pimiento-stuffed olives
1/2 cup finely chopped sweet pickles
1/2 cup small capers
1/2 cup sliced almonds
1/4 cup chopped fresh cilantro
1 tablespoon annatto (achiote) seeds
1 1/3 cups butternut squash puree (canned or fresh)
3 cups precooked white corn flour (such as P.A.N.)
1/2 teaspoon salt
16 (12-inch) squares foil
3 hard-cooked large eggs, thinly sliced lengthwise
Reduced-fat sour cream, fresh cilantro leaves (optional)

1
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 5 minutes or until done, stirring occasionally. Remove from skillet. Add 1 1/2 teaspoons oil to pan; add beef and pork, and cook 5 minutes or until done, stirring occasionally. Remove from skillet. Reduce heat to medium; add 1 1/2 teaspoons oil. Add leek, onion, green onions, and garlic; saute 5 minutes. Add bell pepper and chile; saute 5 minutes. Add tomato; cook 5 minutes or until tomato breaks down. Mash with a wooden spoon. Add 1 cup broth, vinegar, and next 5 ingredients (through black pepper); bring to simmer over high heat. Return meats to pan; reduce heat to medium-low, and simmer 30 minutes or until liquid almost evaporates and mixture is slightly thick. Remove from heat; cool slightly, and stir in next 8 ingredients (shallots through cilantro).
2
Combine 1/4 cup oil and annatto seeds in small saucepan; cook over low heat 4 minutes or until oil is deep orange in color and seeds just begin to darken. Remove from heat; let stand 10 minutes.
3
Place remaining 1 1/2 cups broth in a large glass measure. Microwave at HIGH 1 to 2 minutes or until warm.
4
Discard annatto seeds; reserve 1 tablespoon annatto oil. Scrape remaining annatto oil into a food processor using a rubber spatula. Add warm broth, squash puree, corn flour, and 1/2 teaspoon salt; process 2 minutes or until well blended and dough forms. Let stand in food processor, covered, 30 minutes.
5
Shape dough into 16 (2-inch) balls with moist hands; place on a cutting board lined with damp paper towels (cover with plastic wrap to prevent drying).
6
For each tamale, place 1 foil square, shiny side up, on work surface; lightly brush annatto oil down center of square. Place 1 dough ball in center of square over oil; pat dough into a 6-inch circle with moist fingers. Spoon about 1/3 cup filling onto dough circle, leaving a 1/2-inch. Top with an egg slice. Use foil to fold dough over filling, top to bottom then side to side, using moist fingers to seal the edges. Wrap foil over tamales top to bottom then side to side like a package. Steam tamales, covered, 1 to 1 1/2 hours or until dough is firm. Unwrap hallacas. Garnish with sour cream and cilantro, if desired.

5442

kcal

Calories

514

Fat

116

Carbs

106

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

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Frequently Asked Questions

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

You need 33 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons olive oil, divided, 1 (8-ounce) skinless, boneless chicken breast half, chopped, 6 ounces beef sirloin, chopped, 6 ounces pork tenderloin, finely chopped, and more.

Yes, Venezuelan Tamales (Hallacas) falls under the Soups & Stews 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.

Quick Info

Servings
4 servings
Calories
5442 kcal
Category
Soups & Stews

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