Learn how to make Venezuelan habites step by step with this recipe shared in recipes. Sign up the ingredients and follow the preparation of this typical Venezuela meal for Christmas. You will get delicious Venezuelan halts for 100 people. In the event that you want more or less quantity, you will only have to adapt the proportions of ingredients making a rule of 3. Depending on each region, Venezuelan Christmas halts are made differently. In some homes, the stew is cooked along with the dough and, in others, it is cooked before. In the same way, the ingredients of the hallacas change, because we can find them with pork or without it, with or without caps, with chicken meat or seafood. The possibilities of the Venezuelan hawks are endless and, at the end of the day, each family adapts their recipe to their tastes. Be that as you do them, we guarantee that you will love and find in them the best flavors and textures of Christmas.
| 🚻 100 Diners | 🕘 4h | 🍵 Mainly Medium | 🤯 Divete |
| Ingredients to make Venezuelan hawks: |
| For the stew: 4 kilograms of meat 4 kilograms of pig 1 bottle of wine 1½ kilograms of paper 150 grams of capers 1 cup of cornmeal (120 grams) 3 cups of oveus oil 2½ kilograms of onion 1.8 kilograms of garjoporro 900 grams of chives 300 grams of red paprika 300 grams of green paprika 12 sweet peppers vinegar to taste 4 broth pills Condiments to taste (salt, pepper, coriander , parsley, among others) | For the dough: 3 cups of oil 9 tablespoons of ono seeds 9 kilograms of pre -cooked cornmeal 12 liters of water para decorate: 24 paprika cut in strips 100 olives stuffed 12 onions in wheels ( Optional) 400 raisins |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Venezuelan hawks:
1. Every Hallaca begins with the preparation of the stew. To do this, cut beef and pork in large portions.
2. Pica the sweet pepper, the paprika, the garlic and the onions of the stew in small cubes. It also takes advantage of the herbs that you use optionally, such as parsley and coriander.
3. put the onion, capers, sweet pepper, paprika and garlic in a very large pot. Add the meat of the stew, as well as the paper, the vinegar and the wine, and put everything to boil in water for at least about 2 hours so that the flavors are well concentrated. Salpiment to taste. When the cooking is running out, mix cornmeal with water and watch it in the preparation for it.
Trick: If you prefer, you can also add garlic to the Guiso of Christmas Hallacas.
4. While the stew is finished cooking, prepare the mass of the hawks with cornmeal. Mix Oil Oil and seeds (achote) in a pot, heat, strain and reserve. Pour the water into a pot and add the cornmeal, as well as the oil with the ONTO. Knead very well until the dough is uniform, soft and good color.
5. Once you have the stew and dough ready, its time to assemble the hallacas! Take a large banana leaf and spread a teaspoon of onoto oil in it. Now, extend a ball of the mass of the halca until it is thin. The thickness of the halca depends on the taste of each person, but we recommend that they are not so thick or the flavor of the filling will be lost.
Trick: We advise you to wash the banana leaves before using them.
6. Add the ingredients. First, add the stew and then decorate your hallaca with the olives, raisins, onion, paprika and chicken already boiled and scammed.
7. Close each hallaca bending the banana leaf by half horizontally and, subsequently, bend a second time with the sheet that on. Take the vertical ends of the leaf and fold them on the hallaca. Wrap the hallaca with other smaller banana leaves to reinforce it.
8. Tie the hawks making a grid-shaped knot just as you can see in the photograph.
9. In a large pot, cook the Venezuelan hawks for about 40 minutes. Take them out, let them rest for about 10 minutes and enjoy. The hallacas are always better the next day!
Trick: Save the remaining hawks in the freezer and, before consuming them, decongend them in boiling water for about 20 minutes.
