Mecklenburg Hallaca

Ingredients

Mecklenburg Hallaca differs from the original Venezuelan Hallaca in several ways. Firstly, the filling incorporates locally sourced meats, such as pork and beef, instead of the traditional Venezuelan meats like chicken and beef. Secondly, the cornmeal dough is made with Mecklenburg-grown corn, adding a unique flavor and texture to the dish. Lastly, the cooking technique involves steaming the Hallacas, which is different from the traditional Venezuelan method of boiling. We alse have the original recipe for Hallaca, so you can check it out.

• 500g (1.1 lb) pork, cooked and shredded 500g (1.1 lb) pork, cooked and shredded
• 500g (1.1 lb) beef, cooked and shredded 500g (1.1 lb) beef, cooked and shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) Mecklenburg-grown cornmeal 500g (1.1 lb) Mecklenburg-grown cornmeal
• 750ml (3 cups) water 750ml (3 cups) water
• Banana leaves for wrapping Banana leaves for wrapping

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 30g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the shredded pork and beef to the pan, along with the tomato paste, ground cumin, paprika, dried oregano, salt, and pepper. Mix well to combine all the flavors and cook for 5-7 minutes.
3. 3.
   In a separate bowl, combine the Mecklenburg-grown cornmeal with water to form a smooth dough.
4. 4.
   Take a piece of banana leaf and place a spoonful of the cornmeal dough in the center. Flatten the dough and add a spoonful of the meat filling on top.
5. 5.
   Fold the banana leaf over the filling, creating a rectangular package. Secure the edges with kitchen twine or toothpicks.
6. 6.
   Repeat the process with the remaining dough and filling.
7. 7.
   Place the wrapped Hallacas in a steamer and steam for 1-2 hours, or until the dough is cooked through and firm.
8. 8.
   Remove the Hallacas from the steamer and let them cool slightly before serving.
9. 9.
   Unwrap the banana leaves and serve the Mecklenburg Hallacas warm.

Treat your ingredients with care...

• Mecklenburg-grown cornmeal — Make sure to use a fine cornmeal for a smoother dough texture.
• Banana leaves — If banana leaves are not available, you can use parchment paper as a substitute.

Tips & Tricks

• To enhance the flavors, marinate the cooked and shredded meats in a mixture of spices overnight before using them in the filling.
• Add a touch of sweetness by incorporating raisins or chopped olives into the filling.
• Serve the Mecklenburg Hallacas with a side of tangy tomato salsa for an extra burst of flavor.
• If you prefer a spicier version, add a dash of hot sauce or chili flakes to the filling mixture.
• Leftover Hallacas can be refrigerated and reheated for a delicious meal the next day.

Serving advice

Serve the Mecklenburg Hallacas warm as a main course. Accompany them with a fresh green salad or a side of roasted vegetables for a complete and satisfying meal.

Presentation advice

To present the Mecklenburg Hallacas beautifully, unwrap them from the banana leaves and arrange them on a platter. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color.