Simple Recipe to Make Delicious Hallacas

Hallacas are a traditional dish from Venezuela but also typical of Colombia’s Llanos region, which widely enjoyed during Christmas and festive gatherings. Similar to tamales, Hallacas are made from cornmeal dough filled with a seasoned mix of meats, vegetables, and spices, then wrapped in plantain leaves and boiled. The dish traces its origins to indigenous cooking techniques, later shaped by African and Spanish influences. Here is a recipe to make delicious homemade hallacas.

Ingredients

The ingredients for Hallacas can be quite diverse, as they vary from region to region and family to family. However, here’s a list of the most common ingredients you’d find in this dish:

For the Dough:

• 2 cups of pre-cooked cornmeal (masarepa)
• 3 cups of chicken or beef broth
• 1 cup of achiote-infused oil (achiote seeds steeped in hot oil)
• Salt to taste

For the Filling:

• 2 cups of cooked chicken, shredded
• 2 cups of cooked pork or beef, shredded
• 2 cups of cooked vegetables (peas, carrots, bell peppers)
• 1 cup of cooked garbanzo beans
• 1 cup of olives, pitted and sliced
• 1 cup of raisins
• 1 cup of capers
• 1 cup of onions, chopped
• 1 cup of bell peppers, chopped
• 1 cup of tomatoes, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground achiote (annatto)
• Salt and pepper to taste

For Assembly:

• Plantain leaves or banana leaves, softened over a flame or in hot water
• Kitchen twine or strips of softened plantain leaves for tying

Hallaca recipe

1. Prepare the Dough:

1. In a large mixing bowl, combine the pre-cooked cornmeal (masarepa) with the chicken or beef broth, achiote oil, and salt. Mix until you have a smooth, pliable dough. It should be firm enough to hold its shape but still easy to work with.
2. Cover the dough with a damp cloth to keep it from drying out while you prepare the filling.

2. Prepare the Filling:

1. In a large skillet, heat some oil over medium heat. Add the onions, bell peppers, and garlic, and sauté until they become translucent.
2. Stir in the tomatoes, cumin, ground achiote, and season with salt and pepper. Cook until the mixture thickens and the flavors meld.
3. Add the shredded meats, vegetables, garbanzo beans, olives, raisins, and capers. Stir well to combine. Cook for an additional 10-15 minutes, allowing all the ingredients to blend together. Remove from heat and let it cool.

3. Assemble the Hallacas:

1. Take a softened plantain or banana leaf and place a portion of the prepared dough in the center. Flatten it into a rectangle.
2. Add a generous spoonful of the filling on top of the dough.
3. Carefully fold the leaf over the filling, forming a rectangular packet. Secure the Hallaca with kitchen twine or strips of softened plantain leaves.
4. Repeat this process until all your Hallacas are assembled.

4. Cook the Hallacas:

1. Place the Hallacas in a large pot and cover them with water.
2. Bring the water to a boil, then reduce the heat to low and let the Hallacas simmer for about 45 minutes to 1 hour. They should become firm and hold their shape.
3. Once cooked, remove the Hallacas from the water and let them cool slightly.