Meat
Venezuelan Hallaca
Christmas emblem of corn dough with stew wrapped in banana leaf.
Gluten-free
Ingredients
- 500 g beef
- 300 g pork
- 300 g chicken
- 2 onions
- 2 bell peppers
- 6 garlic cloves
- 4 tomatoes
- 100 g tomato paste
- 500 g pre-cooked corn flour
- 650 g broth
- 100 g annatto-infused oil
- Olives, capers, raisins and banana leaves to taste
- Salt and pepper to taste
Step-by-step
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- For the stew, put the onions, bell peppers, garlic and tomatoes in the mixing bowl, chop 5 sec/speed 5.
- Add 40 g annatto oil and sauté 10 min/120°C/spoon speed.
- Add the diced meats, tomato paste, salt and pepper, cook 30 min/100°C/reverse/spoon speed and set aside.
- For the dough, put the broth and 60 g annatto oil, heat 3 min/60°C/speed 2, add the flour and knead 2 min/dough mode.
- Spread the dough on a greased banana leaf, place stew, olives, capers and raisins in the center.
- Fold and tie each hallaca with kitchen twine into a package.
- Boil the hallacas in salted water 45 min and drain before serving.
Tips
- Annatto oil is made by heating oil with annatto seeds.
- They're made as a family for the December holidays.
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