World Cuisines

Hallacas

Venezuela

The Christmas tamale: hallacas — corn dough coloured with achiote, filled with a rich guiso of beef, pork, chicken, olives, capers, raisins and almonds, wrapped in plantain leaves and boiled — Venezuela's December labour of love, made in family assembly lines.

What it is

The Christmas tamale: hallacas — corn dough coloured with achiote, filled with a rich guiso of beef, pork, chicken, olives, capers, raisins and almonds, wrapped in plantain leaves and boiled — Venezuela's December labour of love, made in family assembly lines. Ingredients: corn dough (or precooked flour), achiote oil, guiso meats, onions, peppers, scallions, olives, capers, raisins, almonds, eggs, plantain leaves. Recipe: 1) Make the guiso a day ahead (it must rest). 2) Spread dough thin on oiled plantain leaves. 3) Fill, garnish, wrap and tie. 4) Boil about an hour. Serve: at Christmas with pan de jamón, pernil and ensalada de gallina — 'la multisápida'. Flavor: sweet-salty, olive-caper bright, masa-soft. History: hallacas merge indigenous leaf cooking, Spanish Christmas and African hands — every family's recipe is the best (a national truth-joke). See also: Arepas, Pabellón Criollo.

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