HALLACAS VENEZOLANA RECIPES

Name: Traditional Venezuelan Hallacas Recipe
Prep time: 5 h
Cook time: 4 h
Total time: 9 h
Yield: 40
Cuisine: Venezuelan
Ingredients: 5 kg banana leaves, (smoked (I used 10 packs (500 gr each) of frozen leaves)); 4 cups vegetable oil; 200 gr onoto (annatto, achiote seeds); 7 liters (30 cups) water; 2 tablespoons salt; 1 teaspoon black pepper; 3 beef bouillons; 2 leeks, (dark green leaves only (the top part)); 4 green onions, (dark green leaves only (the top part)); 6 garlic cloves, (peeled and crushed); 2 onions, (peeled and quartered); 1 bell pepper, (deseeded and chopped); 6 sweet peppers, (deseeded and chopped); 1 ½ kg beef ((see notes in the recipe card)); 1 ½ kg pork ((see notes in the recipe card)); 1 ½ kg chicken breast ((see notes in the recipe card)); Beef, (diced); Pork, (diced); Chicken, (diced); 2-3 liters broth; 1 - 2 cups achiote oil; 4 yellow onions, (chopped (I chopped it in a food processor to save time)); 2 leeks, (sliced (the light green part only)); 4 green onions, (sliced (the light green part only)); 7 oz (200 gr) garlic cloves, peeled ( (I chopped it in a food processor to save time)); 2 bell green peppers, (deseeded and chopped (I chopped it in a food processor to save time)); 10 -12 sweet peppers, (deseeded and chopped (I chopped it in a food processor to save time)); 3 oz (80 gr) capers, drain, rinse and finely chopped (I chopped it in a food processor to save time); 2 cups red sweet wine ((see notes)); 3/4 cups Harina P.A.N

TRADITIONAL VENEZUELAN HALLACAS RECIPE - MOMMY'S HOME ...

Traditional Venezuelan Hallacas Recipe - Mommy's Home ... image

Learn how to make Traditional Venezuelan Hallacas with this easy recipe and step-by-step tutorial. Their taste will make you feel you’re back at home, no matter where you are!

Provided by Oriana Romero

Categories Main Course

Total Time 540 minutes

Prep Time 300 minutes

Cook Time 240 minutes

Yield 40

Number Of Ingredients 40

Ingredients

5 kg banana leaves, (smoked (I used 10 packs (500 gr each) of frozen leaves))
4 cups vegetable oil
200 gr onoto (annatto, achiote seeds)
7 liters (30 cups) water
2 tablespoons salt
1 teaspoon black pepper
3 beef bouillons
2 leeks, (dark green leaves only (the top part))
4 green onions, (dark green leaves only (the top part))
6 garlic cloves, (peeled and crushed)
2 onions, (peeled and quartered)
1 bell pepper, (deseeded and chopped)
6 sweet peppers, (deseeded and chopped)
1 ½ kg beef ((see notes in the recipe card))
1 ½ kg pork ((see notes in the recipe card))
1 ½ kg chicken breast ((see notes in the recipe card))
Beef, (diced)
Pork, (diced)
Chicken, (diced)
2-3 liters broth
1 - 2 cups achiote oil
4 yellow onions, (chopped (I chopped it in a food processor to save time))
2 leeks, (sliced (the light green part only))
4 green onions, (sliced (the light green part only))
7 oz (200 gr) garlic cloves, peeled ( (I chopped it in a food processor to save time))
2 bell green peppers, (deseeded and chopped (I chopped it in a food processor to save time))
10 -12 sweet peppers, (deseeded and chopped (I chopped it in a food processor to save time))
3 oz (80 gr) capers, drain, rinse and finely chopped (I chopped it in a food processor to save time)
2 cups red sweet wine ((see notes))
3/4 cups Harina P.A.N
16 cups 4 liters broth
1 - 2 cups achiote oil
2 kg (2 packs 1kg each) of Harina P.A.N
Yellow onions, (cut into rings)
Red bell peppers, (cut in thin strips)
Black raisins
Green Olives ((see notes))
16 oz (450 gr) Italian Mix Giardiniera pickles (encurtidos), (finely chopped (I chopped it in a food processor to save time))
6 Potatoes, (cook and cut into slices)
Chicken breast, (cut in thin strips)

Steps:

Banana Leaves – Hojas
Achiote Oil
Broth – Caldo
Meat Filling – Guiso
Dough – Masa
Assemble Hallacas
Cook Hallacas

Nutrition Facts : Calories 520 kcal, CarbohydrateContent 54 g, ProteinContent 27 g, FatContent 21 g, SaturatedFatContent 8 g, CholesterolContent 78 mg, SodiumContent 1094 mg, FiberContent 5 g, SugarContent 5 g, ServingSize 1 serving

VENEZUELAN TAMALES (HALLACAS) RECIPE | MYRECIPES

Venezuelan Tamales (Hallacas) Recipe | MyRecipes image

Hallacas are traditional Venezuelan Christmas Eve gifts that are lovingly prepared for the recipients. The filling usually starts with whole chicken, pork shoulder, bacon, and beef chuck all separately seasoned, stewed, and shredded or chopped. This lightened version uses leaner cuts of meat, skips the bacon, and stews all the meats together.

Provided by MyRecipes

Total Time 4 hours 48 minutes

Yield Serves 16 (serving size: 1 hallaca)

Number Of Ingredients 33

Ingredients

¼ 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?½ cups finely chopped leek
1 cup finely chopped onion
? cup chopped green onions
2 garlic cloves, minced
1?? cups chopped green or red bell pepper
½ cup chopped seeded Cubanelle or Anaheim chile
¾ cup chopped seeded tomato
2?½ cups fat-free, lower-sodium chicken broth, divided
? cup red wine vinegar
2 tablespoons brown sugar
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground red pepper
¼ teaspoon black pepper
½ cup sliced shallots
½ cup sliced roasted red bell pepper
½ cup raisins
? cup sliced pimiento-stuffed olives
½ cup finely chopped sweet pickles
½ cup small capers
½ cup sliced almonds
¼ cup chopped fresh cilantro
1 tablespoon annatto (achiote) seeds
1?? cups butternut squash puree (canned or fresh)
3 cups precooked white corn flour (such as P.A.N.)
½ teaspoon salt
16 (12-inch) squares foil
3 hard-cooked large eggs, thinly sliced lengthwise
Reduced-fat sour cream, fresh cilantro leaves (optional)

Steps:

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; sauté 5 minutes. Add bell pepper and chile; sauté 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).
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.
Place remaining 1 1/2 cups broth in a large glass measure. Microwave at HIGH 1 to 2 minutes or until warm.
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.
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).
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.

Nutrition Facts : Calories 266 calories, CarbohydrateContent 32 g, CholesterolContent 58 mg, FatContent 10.2 g, FiberContent 3.5 g, ProteinContent 13.2 g, SaturatedFatContent 1.7 g, SodiumContent 548 mg

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