Christmas hallacas are one of the most popular dishes from Venezuela. They were created around the 15th century thanks to the servants who made this dish with the leftovers to have an extra food. Regarding the elaboration of the hallacas, we highlight that there are multiple combinations according to the country: Colombian Hallacas, Ecuadorian Hallacas, Creole Hallacs, among others. We emphasize that the base ingredients are the same, but they differ by the different landfills. The Christmas halca has as its main ingredient cornmeal, pork, chicken breast, chiote oil, carrot and potatoes, all these ingredients are cooked wrapped in a banana sheet. If you ask how to do how to do Simple Christmas Hallacas, do not miss this elaboration. In Recipesgatis we want to teach you to make this Venezuelan recipe. Lets cook!
| 🚻 20 Diners | 🕘 1H 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make Christmas hawks: |
| 300 grams of pork (loin or leg) 600 grams of beef 1 chicken breast 100 grams of bacon 150 grams of green olive 25 sheets of bijao 2 medium white onions ½ poro 3 branches from chives 4 cloves of garlic 20 grams of capers 2 picientos red 30 grams of raisins 1 cup of red wine 1 tablespoon of cornmeal masa: 900 grams of cornmeal (7½ cups) 1 cup of water (240 milliliters) |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make Christmas hawks:
1. To start the Christmas hawk recipe, it is first necessary to have all chopped vegetables. The white onion in small squares, the pore on the crescent, the onion, also known as Chinese onion, cuts into small squares, the garlic cut finely and the pepper in strips.
2. cook the chicken breast. We point out that it is recommended to add a piece of pore or celery in chicken cooking. When ready, fray and store, it is important not to discard the birds background.
3. In a median pot, add a jet of achiote oil and add the white onion in squares. Kitchen until it is transparent.
Trick: Add a pinch of salt.
4. Add the finely cut garlic and pore.
5. followed, add the onion and pepper. Mix with the help of a tablespoon and cook approximately 5 minutes over low heat.
6. Add beef and pork. Move and incorporate salt, pepper and red wine. Let the wine alcohol evaporate.
7. When you no longer feel smell of alcohol, add half a cup of chicken broth and let cook approximately 25 minutes.
8. After the indicated time, add the chicken breast previously frayed.
9. In a small container, add 1 tablespoon of cornmeal with a bird of bird broth and dilute.
10. Add the dissolved corn in the stew and move. Let cook approximately 4 minutes.
11. In a medium bowl, add cornmeal for the dough and a pinch of salt.
12. Add 2 tablespoons of achiote oil and move with the help of the hands.
13. Little by little add the bird background and form a dough.
14. Stretch the banana leaves, add a ball of dough and stretch it.
Trick: You can add a layer of achiote oil on the surface of the sheet so that it does not stick.
15. Place the stew, olives, pepper, raisins and a bacon holder.
Trick: The size of the halca varies according to consumer preference.
16. Wrap with another banana sheet and tie with the help of a wick. It carries a boil pot with water approximately 30 minutes
17. Hot Christmas halcas and tell us in the comments what you think of this Venezuelan recipe.
