Hallacas
By: Jeff
Published: Sunday, November 21, 2010 - 12:29am

Ingredients




1 1/2 pounds diced beef
1 1/2 pounds diced pork
2 cups water
4 cloves garlic, minced
1 cup Cooked/canned chickpeas
3 tablespoons olive oil
4 tomatoes, chopped
4 onions, chopped
2 green bell peppers/capsicum, chopped
1/2 teaspoon dried ground chile 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 (harina pan(yellow) not western cornflour or polenta)
4 cups boiling water
 cup butter
2 eggs, beaten

Preparation

1 Combine the beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. 2 Drain and chop coarsely. Add the chickpeas, mixing lightly. 3 Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chili, parsley, 2 teaspoons of salt, vinegar, sugar and the meat mixture. Cook over low heat for 15 minutes, stirring occasionally. 4 Add the capers, raisins and olives. Mix lightly. Set aside. 5 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.  6 Remove from the heat and add the eggs, beating until a smooth dough is formed. 7 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. 8 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. 9 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.  10 Cut 10-inch Squares of either paper. 
Spread about 4 tablespoons of the cornmeal dough in the
center and press as thin as possible. 11 . 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. 12  Fold the paper around the hallacas carefully and tie it securely. If foil is used, it is not necessary to tie it. 13  Boil in a large saucepan of salted water for 1 1/2 hours. 14 Serve in the papers.

About


Yellow Harina Pan is used in this recipe to save using onoto seeds to get the yellow coloring traditional in this dish. This recipe was given to me by my Mother in-law who was born in Colombia and lived in Venezuela most of her adult life. I realize this recipe varies over South Americas but this is the only one I use and the only one on this site to date. Please add other hallaca recipes as I would love to see them.Buen Provicho.