Meat
Filling for Hallacas
The emblematic filling of the Christmas hallaca with three meats and creole stew.
Gluten-free
Ingredients
- 300 g of beef in cubes
- 300 g of pork in cubes
- 200 g of chicken in cubes
- 2 onions in quarters
- 2 red bell peppers in pieces
- 1 head of leek
- 5 cloves of garlic
- 400 g of crushed tomato
- 100 g of papelon
- 1 teaspoon of cumin
- 100 g of red wine
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Place the onions, bell peppers, leek and garlic in the mixing bowl and chop 5 sec/speed 5.
- Add oil and saute 8 min/120 degrees/speed 1 until the stew becomes aromatic.
- Add the three meats in cubes and sear 6 min/Varoma/reverse/spoon speed.
- Add the crushed tomato, papelon, cumin, salt and pepper.
- Pour in the red wine and cook 40 min/100 degrees/reverse/spoon speed.
- Check that the meats are tender and the stew thick and glossy.
- Let the filling rest overnight so the flavors settle before assembling the hallacas.
Tips
- Resting overnight is key for the hallaca filling to be just right.
- Decorate each hallaca with olives, capers, raisins and bell pepper strips.
- The sweet and savory balance sets the Venezuelan filling apart from the rest.
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