Foods AdventuresRecipes from around the world

South America

Venezuelan Hallacas

By ·

Jump to recipe ↓
Venezuelan hallacas with corn dough, braised meat, olives, raisins, and banana leaves.
Jump to Recipe Print Recipe

Hallacas are Venezuela’s festive banana-leaf parcels, filled with tender meats, olives, raisins, and capers inside soft corn dough.

Prepare the filling ahead, spread the dough thinly, and steam the parcels until the dough is firm and the filling is fragrant.

Keep the banana leaves warm and flexible so they fold without tearing around the dough.

Serving Suggestions

Serve warm with ensalada de gallina, pan de jamón, or a crisp cabbage salad.

A Venezuelan hallaca opened to show its corn dough and savory meat filling.

Recipe Notes

Hallacas keep refrigerated for 4 days and freeze well for up to 2 months. Re-steam chilled parcels before serving.

Venezuelan hallacas with corn dough, braised meat, olives, raisins, and banana leaves.

Venezuelan Hallacas

No ratings yet
Festive Venezuelan corn-dough parcels filled with beef, pork, chicken, olives, raisins, and capers.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 10 hallacas
Course: Main Course
Cuisine: Venezuelan
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Corn Dough
  • 3 cups pre-cooked yellow corn flour masarepa
  • 2 1/2 cups chicken stock warm
  • 1/2 cup lard melted
  • 1 tsp salt
Filling
  • 1/2 lb beef chuck small dice
  • 1/2 lb pork shoulder small dice
  • 1/2 lb chicken thigh small dice
  • 1 large yellow onion diced
  • 1/2 cup red bell pepper diced
  • 2 cloves garlic minced
  • 1/2 cup chicken stock
  • 1/4 cup green olives sliced
  • 1/4 cup raisins
  • 2 tbsp capers drained
Assembly
  • 10 banana leaves cleaned and softened
  • 2 tbsp annatto oil for brushing

Equipment

  • Large pot
  • Steamer
  • Rolling Pin
  • Kitchen twine

Method
 

Cook the Filling:
  1. Brown the beef, pork, and chicken in a large pot in batches, then set the meat aside.
  2. Cook the onion, pepper, and garlic until soft. Return the meat, add the stock, and simmer for 35 minutes until tender.
  3. Stir in the olives, raisins, and capers and cool the filling until easy to handle.
Form and Steam:
  1. Mix the corn flour, warm stock, melted lard, and salt into a soft dough. Rest for 10 minutes.
  2. Brush a banana leaf with annatto oil. Press a thin rectangle of dough over it, spoon filling into the center, and fold the leaf into a parcel.
  3. Tie each parcel securely and steam for 45 to 55 minutes, until the dough is firm. Rest for 10 minutes before unwrapping.

Nutrition

Calories: 460kcalCarbohydrates: 48gProtein: 24gFat: 21gSaturated Fat: 8gCholesterol: 85mgSodium: 820mgFiber: 4gSugar: 8g

Notes

  • Cool the filling before assembling so the dough stays workable.
  • Steam in batches if needed; do not pack the parcels tightly.

Keep exploring

All recipes →