Venezuela
Hallacas
Masa and a rich meat stew folded into banana leaves. Venezuelan Christmas, made by the whole family.
300 minTime
28 gProtein each
mildSpice
12hPlan ahead. Soak for 12 hours first; the 300 minutes come after.
Make it your way
Grandma's wayMasa with three meat guiso and adornos in banana leaf.
The original462kcalsame
28 gproteinsame
4 gfibresame
300minutessame
Hallacas.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Make the guiso: fry onion, capsicum, spring onion and garlic, add the meats, tomato, papelón and vinegar and simmer 1 1/2 hours until thick. Chill overnight.
- 2Warm the oil with achiote to make onoto oil. Knead the arepa flour with warm stock, salt and some of the oil into a soft, smooth dough.
- 3Wipe the banana leaves and pass them over a flame to soften.
- 4Spread a thin layer of dough on an oiled leaf, add guiso and garnishes: an olive, raisins, capers and an almond. Fold into a rectangle, wrap in a second leaf and tie with string.
- 5Boil in salted water for 1 hour.
Serve it like this
Untie and open the leaf on the plate. Serve with pan de jamón, chicken salad and ham, as at a Venezuelan Christmas.
