Hallaca (Venezuelan Christmas Delicacy)

  • Total time - 240+ minutes
  • Prep time - 180 minutes
  • Cook time - 60 minutes
  • Servings: 8
  • Country: Venezuela
Four finished hallacas wrapped in plantain leaves, tied with string, on a wooden board. One is cut open to reveal the inner layer of corn dough and the rich meat filling with olives and raisins.

Hallaca is not just a dish but a tradition that brings Venezuelan families together for Christmas. The preparation is long and involves the work of multiple people, from cooking the filling (guiso) to preparing the dough and the intricate wrapping. The result is an irresistible and symbolic meal, full of flavor and family love.

Ingredients

For the Meat Filling (Guiso)

  • 500 g beef flank steak
  • 500 g pork shoulder
  • 500 g chicken breast
  • 2 pcs onions, diced
  • 1 pc of each red and green bell peppers, diced
  • 4 cloves garlic, minced
  • 4 pcs tomatoes, diced
  • 0.5 cup raisins
  • 0.5 cup olives stuffed with pimentos
  • 2 tablespoons capers
  • 0.5 cup red wine or broth
  • to taste salt and pepper

For the Dough (Masa)

  • 1 kg pre-cooked yellow corn flour (e.g., Harina P.A.N.)
  • 1 cup broth from the guiso
  • 1 cup annatto oil

For Wrapping

  • 20 pcs plantain leaves

Instructions

Step 1: Prepare the Guiso (filling)

Chop the meats into small cubes and cook them separately. Drain, but reserve the liquid. In a pan, sauté the vegetables, then add the tomatoes. Once soft, add the meats, wine (or broth), raisins, olives, capers, and seasonings. Simmer for 30 minutes to allow the flavors to meld. The mixture should be thick.

Step 2: Prepare the Dough (Masa)

In a bowl, mix the corn flour with salt. Gradually add the warm broth from the guiso and the annatto oil until the dough has a smooth consistency and a yellow color. Knead until smooth.

Step 3: Assembly and Wrapping of the Hallaca

Lay out the cleaned and dried plantain leaves. Place a smaller leaf on top of a larger one. Spread a thin layer of the dough, then add the guiso filling and garnishes (raisins, olives). Fold the leaf to form a neat package and tie it with twine.

Step 4: Boiling and Serving

Boil the prepared hallacas in a large pot of boiling water for 60-90 minutes. They can be served warm, or you can freeze and re-boil them later. They are also great cold.