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Venezuelan Christmas Hallacas Also Served in Colombia Recipe

Venezuelan Christmas Hallacas Also Served in Colombia Recipe

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Venezuelan Christmas Hallacas Also Served in Colombia

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Ingredients:

Serving

1 lb top round beef, cut into 1/4-to 1/2 inch-dice
1 lb lean pork, cut into 1/4-to 1/2-inch dice
1/4 lb bacon, strips cut into 1/2-inch lengths
3 medium tomatoes, peeled and seeded
1 onion, peeled
3 garlic cloves
1 tbsp salt
2 tsp marjoram
1 medium leek, diced
1/4 cup capers
1 tbsp mustard relish , pickle, minced
1/4 cup red wine vinegar
1 bell pepper, cut into 1/4-to-1/2-inch dice
1 tsp worcestershire sauce
1 1/2 tbsp dark brown sugar
salt and pepper , to taste
1/2 cup raisins
2/3 cup lard or 2/3 cup vegetable shortening
1 tsp annatto seeds ( achiote , optional for colour)
2 cups masa harina flour (dehydrated , treated corn flour)
1 tsp salt
1 tsp cayenne pepper
1 1/3 cups warm water
24 dried corn husks (or 24 (9-inch squares parchment paper or tinfoil)
1 lb shredded cooked chicken
4 hard-boiled eggs, sliced
1/4 cup blanched almond
2 oz pimientos, sliced
5 oz pimento stuffed olives, cut in half
tabasco sauce

Directions:

FOR THE MEAT FILLING: Put beef, pork, and bacon in a large pan. Puree the tomatoes with the peeled onion and garlic. Add mixture to the meat pan along with the salt, marjoram, and leek. Cover and bring to a boil. Lower heat and continue cooking until all meat is tender, about 2 hours.
When meat is tender, add to the meat mixture the capers, mustard pickles, vinegar, bell pepper, Worcestershire sauce, and sugar. Salt and pepper to taste.
Raise the heat to high and cook the filling, stirring, until almost all liquid in the pan has evaporated, about 10 minutes. Add the raisins and set filling aside.
FOR THE MASA DOUGH: Over a low heat, melt 1/3 cup lard with the annatto seeds. Simmer 2 to 3 minutes.
Whip remaining lard until fluffy. Beat in masa harina, salt, cayenne peper, and water. Finally, beat in melted, strained lard, discarding annatto seeds. Form dough into 24 balls.
FOR THE FINAL PREPARATIONS: Put a ball of Masa Dough in the center of each corn husk. Flatten dough out to 1/8-inch thickness. Top each masa-coated husk with an equal distribution of the meat mixture, chicken, hard cooked eggs, almonds, pimentos, and olives. Sprinkle on Tabasco sauce to taste.
Fold corn husks to completely encase the filling. Tie each hallaca with thin strips of corn husk or kitchen string. When tightly assembled, steam halacas for 1 hour. Serve piping hot.
NOTE: Hallacas are easily refrigerated or frozen. Reheat by steaming again until hot. Makes 24 Hallacas.
Source-Macuto-Sheraton Hotel, Caracas, Venezuela.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1598.83 Kcal (6694 kJ)
Calories from fat	833.24 Kcal
		% Daily Value*
Total Fat	92.58g	142%
Cholesterol	449.64mg	150%
Sodium	4166.64mg	174%
Potassium	1775.62mg	38%
Total Carbs	94.59g	32%
Sugars	12.77g	51%
Dietary Fiber	10.53g	42%
Protein	99.52g	199%
Vitamin C	51.1mg	85%
Vitamin A	0.7mg	25%
Iron	22.8mg	127%
Calcium	228.5mg	23%

Amount Per 100 g
Calories	172.03 Kcal (720 kJ)
Calories from fat	89.65 Kcal
		% Daily Value*
Total Fat	9.96g	142%
Cholesterol	48.38mg	150%
Sodium	448.32mg	174%
Potassium	191.05mg	38%
Total Carbs	10.18g	32%
Sugars	1.37g	51%
Dietary Fiber	1.13g	42%
Protein	10.71g	199%
Vitamin C	5.5mg	85%
Vitamin A	0.1mg	25%
Iron	2.5mg	127%
Calcium	24.6mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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