Venezuelan Hallacas: The Authentic Recipe from Venezuela

02

Step-by-step method

1. 01
   

   Cut the meats

   Cut the beef and pork into small cubes of approximately 2 cm. Cut the chicken into similar-sized pieces.

2. 02
   

   Prepare the sofrito

   Chop the onions, bell peppers, sweet peppers, tomatoes, and garlic. Heat the oil over medium heat in a large pot, sauté the onion until translucent, and add the garlic, sweet peppers, and bell peppers for about 5 minutes.

3. 03
   

   Form the sauce

   Add the tomatoes and cook until they break down and form a thick sauce. Add the beef and pork, mix, and cook for about 10 minutes, until they change color.

4. 04
   

   Complete the stew

   Add the chicken, papelón, cumin, pepper, and salt. Pour in the red wine and chicken broth. The wine can be substituted with more chicken broth.

5. 05
   

   Cook and cool

   Cover the pot and cook over low heat for 45 to 50 minutes, stirring occasionally. Reduce without a lid if there is too much liquid or add broth if it dries out before the meats are tender. Adjust the salt and let cool completely.

6. 06
   

   Knead the mixture

   Place the flour and salt in a container. Gradually add the warm broth while mixing to avoid lumps; incorporate the melted lard and knead for several minutes.

7. 07
   

   Adjust the texture

   Check that the dough is smooth, flexible, moist, and not sticky. If it is dry, add a little more broth; if it is too soft, incorporate a small amount of flour.

8. 08
   

   Prepare the leaves

   Wash the banana leaves with a damp cloth and dry them. Briefly heat them over low flame or in a skillet to make them flexible without burning them. Cut the 12 large leaves and reserve the twine.

9. 09
   

   Spread the dough

   Place a leaf with the smoother side up. Put a portion of dough in the center, approximately the size of a tennis ball, and flatten it to form a thin rectangle of about 3 mm.

10. 10
    

    Fill and decorate

    Place a generous portion of stew in the center of the dough. Add 2 olives, some raisins, capers, and thin onion rings on top.

11. 11
    

    Form the packages

    Fold the sides of the leaf towards the center and then the ends to create a rectangular package. Use a second complete leaf if the first one is small or broken.

12. 12
    

    Tie the hallacas

    Tie each package with kitchen twine, forming crossed lines. Do not tie too tightly to leave space for the dough during cooking. Repeat until the stew and dough are finished.

13. 13
    

    Boil the hallacas

    Bring plenty of water to a boil in a large pot. Carefully add the hallacas, keeping them covered; cook in batches if necessary. Cover and cook for 45 minutes over gentle boil.

14. 14
    

    Drain and serve

    Remove the hallacas with tongs, place them inclined to drain, and let them rest for about 10 minutes. Remove the twine, open the leaves, and serve each hallaca hot on its banana leaf.

15. 15
    

    Store and reheat

    If refrigerated, you can reheat them by boiling again for about 15 minutes. Let them cool before storing them in the refrigerator and do not keep them at room temperature for many hours.