Venezuelan Christmas Hallacas Also Served in Colombia
Celebrate the holiday season with the vibrant flavors of Venezuelan Christmas Hallacas, a cherished tradition also enjoyed in Colombia. This festive dish consists of tender corn dough (masarepa) wrapped in fragrant banana leaves, enveloping a savory-sweet filling of pork, chicken, beef, capers, olives, raisins, and a hint of sugar and vinegar for a perfectly balanced bite. The hallmark of Hallacas is the harmonious blend of bold spices and textures, simmered lovingly in annatto oil for depth and richness. Labor-intensive yet rewarding, these tamale-like parcels are boiled to perfection, resulting in a tender, melt-in-your-mouth treat steeped in cultural significance. Perfect for festive gatherings, the Hallacas are as much about the process—often a family affair—as they are about the incredible flavor. Pair them with a glass of rum punch or a side of ensalada de gallina for an authentic holiday feast.
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Recipe Information
Ingredients
- 4 cups Corn flour (masarepa)
- 4 cups Chicken broth
- 4 tablespoons Annatto oil (or achiote oil)
- 1.5 pounds Pork shoulder (diced)
- 1.5 pounds Chicken thighs (diced)
- 1.5 pounds Beef chuck (diced)
- 2 medium Onions (chopped)
- 2 medium Bell peppers (diced)
- 8 cloves Garlic cloves (minced)
- 3 medium Tomatoes (diced)
- 0.5 cup Capers
- 1 cup Green olives (sliced)
- 1 cup Raisins
- 2 tablespoons Vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Banana leaves (pre-washed and cut into 12x12 inch squares)
- 12 pieces String (for tying)
Instructions
Prepare the dough: In a large mixing bowl, combine the corn flour, chicken broth, annatto oil, and a pinch of salt. Knead until you achieve a smooth, pliable dough. Cover with a damp cloth and set aside.
Prepare the filling: In a large pot, heat 2 tablespoons of annatto oil over medium heat. Sauté the onions, bell peppers, and garlic until soft (about 5 minutes). Add the diced pork, chicken, and beef, and cook until browned.
Add the tomatoes, capers, green olives, raisins, vinegar, sugar, salt, and pepper. Reduce the heat and let it simmer for 45 minutes, stirring occasionally. Once cooked, let it cool to room temperature.
Assemble the hallacas: Lay a banana leaf square on a clean flat surface. Grease the center lightly with annatto oil. Take a palm-sized ball of dough, flatten it into a thin circle, and place it in the center of the banana leaf.
Spoon about 2 tablespoons of the cooked meat mixture onto the center of the dough. Fold the banana leaf over the filling to form a rectangular package. Fold in the edges securely and tie with string.
Cook the hallacas: In a large pot filled with boiling water, place the wrapped hallacas. Cover and boil for about 2.5 to 3 hours, ensuring they remain submerged throughout. Add more water as needed.
Remove the hallacas from the water and let them drain. Serve warm and enjoy your festive Venezuelan (or Colombian) Christmas tradition!
Nutrition Facts
Calories |
8312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.6 g | 578% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1626 mg | 542% | |
| Sodium | 11571 mg | 503% | |
| Total Carbohydrate | 604.6 g | 220% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 154.2 g | ||
| Protein | 468.6 g | 937% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 777 mg | 60% | |
| Iron | 54.3 mg | 302% | |
| Potassium | 10089 mg | 215% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
