venezuelan hallacas

What are Venezuelan hallacas and how are they made?

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Have You Spent Christmas in Venezuela? If So, You Must Know the Delicious Aroma of Venezuelan Hallacas.

This aroma wafts from almost every kitchen, transforming these spaces into the heart of family homes during the holiday season.

Why? It’s because of the preparation of this beloved traditional Christmas dish. Almost everyone makes at least a few.

You’ll often see people assembling them, aprons on, then lighting the burners to cook them in a giant pot.

The scent of the stew combined with that of the plantain leaves is unmistakable. It fills the air, both inside and outside homes.

This leads many to say that a neighbor is making hallacas. And indeed, they are. For Venezuelans, the tastiest ones are made by moms.

Table of contents

What Are Venezuelan Hallacas?

If you’re unfamiliar with them, hallacas are the queens of all traditional Christmas foods in Venezuela.

They consist of a fine, soft corn dough filled with a well-seasoned meat stew.

Their presentation is unique, wrapped in plantain leaves and tied to keep the ingredients in place during cooking.

The stew is made of beef, chicken, and pork, along with olives, capers, black raisins, sliced onions, and bell pepper.

Don’t mistake them for tamales, even though they’re wrapped in similar leaves. They are entirely different.

Venezuelan hallacas have a thinner dough and more filling than tamales.

They are also made with corn flour, not wheat, and have unique flavors that combine savory and slightly sweet notes.

How Are Venezuelan Hallacas Made?

Their preparation is a ritual involving the entire family and close friends.

Before December 24, families decide whose home will host this tradition, and on the chosen day, they assign tasks.

Some clean the leaves, while others knead and color the dough yellow.

Most people prepare the stew ahead of time, as it’s labor-intensive. Another day is dedicated to assembling the dish.

Spreading the dough on the plantain leaf to fill, decorate, and tie it is an art form.

That’s why someone usually explains to the others how to make them perfectly.

This moment is special because it brings loved ones together.

Types of Venezuelan Hallacas

Every region of the country has its own version of hallacas, making each unique.

Caracas Hallaca

The most traditional recipe for this iconic holiday dish is found in the capital and nearby areas.

What’s special about it? It includes pork, beef, and chicken, with garnishes inside the filling such as bell pepper, olives, capers, and raisins.

Andean Hallaca

This hallaca is sweeter because the Andean region adds cooked potatoes and chickpeas.

Additionally, locals add a touch of sugar to the dough, making it thicker.

Eastern Hallaca

This version offers a different flavor profile, as it includes fish and seafood.

It’s very popular in the states of Anzoátegui and Sucre, where it’s made more spicy and seasoned.

Llanera Hallaca

This hallaca has the flavor of the Venezuelan plains, as it’s made with cuts of local meats.

Instead of beef, it’s prepared with venison or capybara meat, also known as chigüire.

Guayanese Hallaca

Native to the state of Bolívar, this hallaca is larger than other regional varieties.

It’s also distinguished by a seasoning influenced by the indigenous traditions of the area and the use of local spices and sweet peppers.

Zulian Hallaca

The state of Zulia also has its unique recipe, which often includes more spices than others.

Its dough is a more intense yellow, and sometimes a piece of ripe plantain is added to the filling.

Vegetarian Hallaca

For those on a diet or vegan, this variety substitutes meats with vegetables.

Ingredients include mushrooms or tofu, with spices and seasonings that maintain the traditional flavor.

Fish Hallaca

This more recent type is prepared primarily in Venezuela’s coastal areas, with the same seasonings.

The difference is that the stew is made with fresh fish. Despite this ingredient, it still tastes like hallaca.

Recipe for Traditional Venezuelan Hallacas

Have you tried any of the Venezuelan hallacas? Here is the traditional recipe so you can make them and experience this delight.

Ingredients to prepare Venezuelan Hallacas

(Filling)

1 ½ lbs of beef, pork, and chicken
6 onions
3 red and green bell peppers
2 garlic heads
2 leeks (green onions)
2 scallions
3 bouillon cubes
10 sweet peppers
400 g pickles
600 g green olives
80 g capers
1 tbsp cumin
1 tbsp black pepper
1 tbsp garlic powder
Salt to taste
Sweet wine
Vegetable oil

(Dough)

4 packets corn flour
Broth from meats and vegetables
Annatto oil
Salt

(Wrapping)

5 kg plantain leaves
1 roll of twine

How to clean the Leaves?

Plantain leaves are essential for adding an exceptional flavor to hallacas.

Clean them well with a damp cloth, then dry with another cloth. Remove the stems with scissors to cut the leaves.

Be careful not to tear them, as they’re very delicate. To save time, you can buy pre-cleaned leaves.

How to Make the Stew for Hallacas

The stew is the heart of this dish, and to make it delicious, follow these steps.

Cut the meats into small pieces and cook in plenty of broth. Meanwhile, prepare the seasonings.

Heat annatto oil in a pan. Add finely chopped onions, leek, scallion, and garlic.

After a few minutes, when the aroma is released, add the bell pepper, capers, and raisins. Continue cooking.

Incorporate this mixture into the pot with the meat and broth, then add sweet wine mixed with a little flour.

If it looks pale, add more annatto oil. Once cooked, let it rest.

How to Prepare the Broth for Hallacas

The broth is made by cooking various types of meat (beef, chicken, bacon) with vegetables.

Add plenty of onion, leek, scallion, garlic, and bouillon cubes for a richer flavor.

Once the meats are cooked, remove from the pot and strain the broth through a fine mesh.

How to Make Annatto Oil

This is a quick, simple process. Place the oil in a pot and heat it.

Once hot, add the annatto seeds to release their red color. Keep on the stove for 3 minutes.

Be careful not to let the oil boil with the annatto, or it will turn bitter. Cool, strain, and it’s ready.

How to Make the Dough for Hallacas

Make the dough by mixing the corn flour with annatto oil and the reserved broth.

Knead until smooth, with no lumps, and it acquires the hallacas’ characteristic yellow color.

Ideally, it should be spreadable with a wooden spatula on the plantain leaf.

Additional Ingredients for Hallacas

In Venezuela, each family decorates the stew differently, so hallacas may contain various ingredients.

These can include diced bacon, chickpeas, almonds, walnuts, and even egg.

Traditional garnishes include onion rings, red and green pepper strips, olives, pickles, and raisins.

You may also find diced or sliced cooked potatoes and shredded chicken breast.

Assembling the Hallacas Step-by-Step

This is the highlight because it involves filling and sealing the hallacas. Choose the largest plantain leaf for the dough.

Grease the leaf lightly and ensure the veins run horizontally to make folding easier.

Place the dough in the center and spread it into a thin layer. In the middle, add the filling and garnish with your chosen ingredients.

Fold the hallaca by bringing the edges of the leaf up. Once sealed, wrap it in a smaller leaf. Then, wrap in a third one, known as the “belt.”

Tie by wrapping the twine three times in both vertical and horizontal directions. Finish with a knot. Find your largest pot and cook the hallacas in salted water.

Hallacas Are Synonymous with Tradition and Family Unity in Venezuela

Ready to make your Venezuelan hallacas? It’s a fascinating experience filled with holiday spirit.

Gather your loved ones to enjoy this Venezuelan tradition, a symbol of family unity, and savor these holiday delights together.