Venezuelan Hallacas: A Traditional Delight Wrapped in Banana Leaves

Ingredients

• 2 cups (400g) pre-cooked beef, shredded 2 cups (400g) pre-cooked beef, shredded
• 1 cup (200g) pre-cooked pork, shredded 1 cup (200g) pre-cooked pork, shredded
• 1 cup (150g) onion, finely chopped 1 cup (150g) onion, finely chopped
• 1 cup (150g) red bell pepper, finely chopped 1 cup (150g) red bell pepper, finely chopped
• 1 cup (150g) green bell pepper, finely chopped 1 cup (150g) green bell pepper, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) annatto powder 2 tablespoons (30g) annatto powder
• 1 tablespoon (15g) ground cumin 1 tablespoon (15g) ground cumin
• 1 tablespoon (15g) paprika 1 tablespoon (15g) paprika
• 1 cup (200ml) beef broth 1 cup (200ml) beef broth
• 1 cup (200ml) chicken broth 1 cup (200ml) chicken broth
• 2 cups (400g) cornmeal 2 cups (400g) cornmeal
• 1 cup (235ml) water 1 cup (235ml) water
• Salt and pepper to taste Salt and pepper to taste
• Banana leaves for wrapping Banana leaves for wrapping

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 20g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions, bell peppers, and garlic. Sauté until the vegetables are softened.
2. 2.
   Add the shredded beef and pork to the skillet and mix well with the vegetables.
3. 3.
   Sprinkle the annatto powder, cumin, and paprika over the meat mixture. Stir until the spices are evenly distributed.
4. 4.
   Pour in the beef and chicken broth, and season with salt and pepper to taste. Simmer for 10 minutes, allowing the flavors to meld together.
5. 5.
   In a separate bowl, combine the cornmeal and water to form a smooth dough-like consistency.
6. 6.
   Take a piece of banana leaf and briefly pass it over an open flame to soften it. This will make it easier to fold.
7. 7.
   Place a spoonful of the cornmeal dough onto the banana leaf and spread it out into a rectangular shape.
8. 8.
   Spoon a generous amount of the meat mixture onto the cornmeal dough, leaving space around the edges.
9. 9.
   Carefully fold the banana leaf over the filling, tucking in the sides to create a neat package. Secure with kitchen twine if needed.
10. 10.
    Repeat the process with the remaining ingredients until all the hallacas are assembled.
11. 11.
    Steam the hallacas in a large pot for approximately 1 hour, or until the corn dough is cooked and firm.
12. 12.
    Allow the hallacas to cool slightly before unwrapping and serving.

Treat your ingredients with care...

• Banana leaves — Make sure to soften the banana leaves over an open flame before using them for wrapping. This will make them more pliable and easier to fold.

Tips & Tricks

• If you can't find pre-cooked meat, you can use leftover roasted or grilled meat instead.
• Experiment with different fillings by adding olives, raisins, or capers for extra flavor.
• To enhance the aroma, you can add a bay leaf or a sprig of fresh thyme to the meat mixture while simmering.
• Serve the hallacas with a side of Venezuelan avocado sauce, known as guasacaca, for a refreshing accompaniment.
• Leftover hallacas can be frozen and reheated later for a quick and delicious meal.

Serving advice

Serve the hallacas warm, unwrapped, and accompanied by a side of guasacaca sauce. Garnish with a sprinkle of fresh cilantro for added freshness.

Presentation advice

Arrange the unwrapped hallacas on a platter, showcasing their vibrant colors and enticing aroma. Place a small bowl of guasacaca sauce in the center for dipping.