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

Venezuelan Hallacas

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Festive Venezuelan corn-dough parcels filled with beef, pork, chicken, olives, raisins, and capers.
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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.