Hallaca
A traditional Venezuelan Christmas tamale, the Hallaca is a labor of love. It features a rich corn dough filled with a savory stew of beef, pork, and chicken, complemented by capers, raisins, and olives, all wrapped in fragrant banana leaves.
🧂 Ingredients
- 1 kg Pre-cooked corn flour (Harina P.A.N. or similar)(This is a specific type of corn flour for making doughs like arepas and hallacas. Do not substitute with regular cornmeal or masa harina.)
- 500 g Beef stew meat, cubed
- 500 g Pork stew meat, cubed
- 500 g Chicken thighs, boneless and skinless, cubed
- 60 g Capers, drained
- 60 g Raisins
- 30 units Pitted green olives, halved(Approximately 100-150g)
- 1 cup Annatto oil (Aceite onotado)(For making the dough and for the guiso. Can be made by infusing annatto seeds in vegetable oil over low heat.)
- 30 large Banana leaves(Fresh or frozen. Thaw if frozen. Soften by passing briefly over a low flame or dipping in hot water to make them pliable.)
- 2 units Large yellow onions, finely chopped
- 2 units Red bell peppers, finely chopped
- 1 unit Green bell peppers, finely chopped
- 6 cloves Garlic cloves, minced
- 400 g Tomatoes, peeled, seeded, and chopped
- 1 cup Dry white wine or cooking wine
- 2 cups Beef or chicken broth(For the masa and guiso)
- to taste Salt
- to taste Black pepper
- 1 tsp Cumin
- 1 tsp Dried oregano
- for tying Kitchen twine
👨🍳 Instructions
- 1
Prepare the Guiso (Stew): In a large, heavy-bottomed pot or Dutch oven, heat 1/4 cup of annatto oil over medium heat. Add the chopped onions and bell peppers and sauté until softened and translucent, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 15 minutes - 2
Add the cubed beef, pork, and chicken to the pot. Brown the meats on all sides. Stir in the chopped tomatoes, white wine, 1 cup of broth, salt, pepper, cumin, and oregano. Bring to a simmer, then reduce the heat to low, cover, and let it braise gently for at least 1.5 to 2 hours, or until the meats are very tender. Stir occasionally, adding more broth if it becomes too dry. The stew should be thick and rich.
⏱️ 2 hours - 3
Once the guiso is tender, stir in the capers, raisins, and olives. Taste and adjust seasoning with salt and pepper. Let the guiso cool completely. This can be done a day in advance.
⏱️ 15 minutes - 4
Prepare the Masa: In a large bowl, combine the pre-cooked corn flour with 1.5 cups of broth and 3/4 cup of annatto oil. Add salt to taste. Knead the dough with your hands until it is smooth, soft, and pliable, similar in consistency to play-doh. It should not be sticky. Add more broth or oil a tablespoon at a time if needed. The dough should have a vibrant yellow-orange hue from the annatto oil.
⏱️ 30 minutes - 5
Assemble the Hallacas: Lay out a softened banana leaf, shiny side up. Place a smaller, overlapping banana leaf on top for extra support. On the center of the leaves, spread a thin, even layer of masa (about 1/4 inch thick) into a rough circle or oval, leaving a border. This is your base.
⏱️ 45 minutes - 6
Spoon a generous portion of the cooled guiso onto the center of the masa. Ensure you get a good mix of meat and sauce. This is the heart of your hallaca.
⏱️ 15 minutes - 7
Fold the banana leaves over the masa and filling to enclose it completely, creating a rectangular package. Fold one side of the masa over the filling, then fold the other side to meet it, creating a seam. Fold the ends inwards to seal the package. The goal is a compact, well-sealed parcel.
⏱️ 30 minutes - 8
Wrap the sealed parcel in another layer of banana leaf to ensure it's well-protected during cooking. Securely tie each hallaca with kitchen twine, like a present, ensuring it will not open in the boiling water.
⏱️ 30 minutes - 9
Cook the Hallacas: Bring a large pot of salted water to a rolling boil. Carefully place the wrapped hallacas into the boiling water, ensuring they are fully submerged. Do not overcrowd the pot; cook in batches if necessary. Boil for at least 1 hour, or until the masa is cooked through and firm.
⏱️ 1 hour - 10
Remove the hallacas from the boiling water and let them rest for at least 15-20 minutes before unwrapping and serving. This allows the flavors to meld and the masa to set.
⏱️ 20 minutes
💡 Pro Tips
- ✓Hallaca assembly is a communal activity, often done with family and friends during the holiday season.
- ✓The quality and flavor of the guiso are paramount; it's the soul of the hallaca.
- ✓Make the guiso a day in advance to allow flavors to deepen and for easier assembly.
- ✓Ensure banana leaves are properly softened to prevent tearing during wrapping.
- ✓Taste and adjust the masa's seasoning before assembling; it should be flavorful on its own.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add slivered almonds to the guiso for added texture.
- For a seafood version, use fish or shrimp in the guiso, especially common in coastal regions.
- Some recipes include a touch of sugar or piloncillo in the masa for a hint of sweetness.