This dish generates a great satisfaction and pride among us since its preparation becomes a familiar and friendly meeting, it is a real party where we distribute the activities such as chopping the meat, dressings, kneading, wrapping and lashing the hallacas. Its preparation and ingredients vary according to the region where we are located (east, west, center).
Then you will show how this exquisite dish is prepared.
Recipe to prepare the Hallaca:
Ingredients:
Stew
3 kilos of pork meat.
1/2 kilo of bacon
1 head of garlic
3/4 kilos of onion
1/2 kilo of sweet pepper
1 kilo of scallion.
1 kilo of tomatoes
2 kilos of capers.
1/4 teaspoon oregano
Pepper and salt to taste.
1/2 bottle of cooking wine.
2 cups of water.
Enough butter for the sofrito.
1/2 kilo of raisins
Dough
2 kilos and 1/2 of mass of piled corn.
1/4 liter of pork fat.
Salt to taste (you can put some of the water in the capers).
Banana leaves
8 packets of banana leaves.
4 rolls of wick.
Ornament
Onion rings.
Paprika in julienne.
Olives (2 to 3 for each hallaca, better without bone).
Capers
Raisins.
Way to prepare the stew:
Cut the meat and bacon into pieces. Sauté the garlic, onions, chives, chilli, finely chopped tomatoes in enough butter. Add the meat and bacon, capers, olives and raisins, season with oregano, pepper, wine, paper and salt to taste, place the two cups of water so that the sauce forms.
Way to prepare the dough:
The corn is bought piled and peeled, it is sancocha until it softens the grain, then it is ground and the dough is formed. If you do not want so much work you can do it with precooked corn flour, which only adds water and kneads until a consistent and moldable dough is obtained. To the dough is added a little water from the capers, lard and pigmented with onoto, which is a vegetable whose seeds are diluted in vegetable oil.
Leaves:
Wash the leaves thoroughly and cut the pieces approximately 50 cm wide, then cut the center rib to each piece so that it can wrap more easily.
Armed with the hallacas:
In the center of the piece of leaf place a ball of dough that when spreading it circularly does not overflow the leaf; In the center place two to three tablespoons of stew, then fold the dough over the stew, so that a rectangle forms, wraps around the leaf and binds it with the wick.
Boiled of the hallacas:
Boil agus abundant in a large pot where 25 to 30 hallacas fit, if it is better wood, put a little salt in the water; When the water boils place the hallacas and let them cook for 15 to 20 minutes.
It is a typical dish awaited by many and it is a great opportunity to create memories with the family.
Nothing like the Christmas season to enjoy the sweetest flavors and the most prominent dishes of the decembrina period in Venezuela.
This typical dish although it is laborious to make is a perfect opportunity to reunite the family. Excellent publication.