Hello friends!!

We are 2 days before December begins and with it, Christmas. For Venezuelan families it has always been tradition and an excellent excuse to get together and start celebrating from the kitchen. Many families have their favorite place, such as the home of grandparents or parents. Some previously choose the site, randomly among family members. The truth is that Christmas begins very early and, the first thing you think about, is in Las Hallacas. The central dish of the Venezuelan Christmas dinner.

The Hallaca, according to the story, is the combination of two expressions, "ALLÁ" (There) (referring to the different ingredients of the stew, from other countries) and "ACA" (Here) (taking into account the dough and banana leaves that are components that are achieved in Venezuela). In this way and making a combination of these two expressions There (ALLA) and Here (ACÁ), the name of the Hallaca was born. It is also said that it could be an invention of black slaves and indigenous servants who collected the remains of food left by their masters and made a heterogeneous dish that was separate from their regular food. My grandmother used to say that when you shared a hallaca, you shared a piece of Venezuela and in this post I want to go a little further. I will show you how to make a Traditional Venezuelan Hallaca.

There is something that you must take into account to make hallacas in Venezuela, the first thing is that You must have Christmas music playing at home (Call yourself Gaitas, carols, among others) and "between hallaca and hallaca" a spirit drink (wine, cream punch, among others). Now, you are ready !!

Let's start with the ingredients For 50 hallacas

For the Stew (the filling of the hallaca). It is regularly prepared in one day, left at rest until the next day and that is when the preparation begins. It should be noted that this elaboration will be different, according to the state of Venezuela in which you are located. Each one has its special touch.

1kg of boneless pork leg (it will be chopped into small pieces).
2 kg of beef (it will be chopped like the pig).
2kgs and a half of chicken which will be cooked for 1 hour with an onion cut in 4 and 1 teaspoon of salt to get a broth with which the stew will be made and also the dough. This chicken will be removed from the broth. The skin and bones will be removed and also cut into small pieces.

1 and a half kg of onion that will be cut into small pieces.
1/2 kg Garlic porro cut into small pieces.
150 grams of chives cut into small pieces.
1 kg of red paprika, (open, remove the seed and cut into thin strips).
1/2 cup sweet pepper cut into small pieces.
2 cups of cooking wine (we use the Sagrada Familia wine), that is 500 ml of wine.
Oil (the one needed for the stew) (have 1 liter on hand).
3 heads of garlic to be crushed.
1/2 cup or 100grs of capers.
2 tablespoons of onoto or achiote.
Salt to taste.
The chicken broth that we require.
2 tablespoons of cornmeal (they will dissolve in a little of the chicken broth).

Preparation

Pour in a small pot enough oil. It will be allowed to warm up to be able to cast the onoto. Then it will stir until the oil turns red and is allowed to stand. On the other hand, a LARGE pot is placed, the largest one you have in the kitchen and thus fit all the ingredients of the stew.

The onotted oil is poured into the large pot and the chopped onion is added, stirring continuously, the crushed garlic, the garlic joint and the scallion. We also add the sweet pepper and paprika. Cover the preparation for 5 minutes to reduce it a little and the ingredients release their flavor.

Then the pork, beef, and capers, raisins and cooking wine are added.

To salt this stew we will use 1 tablespoon of salt. (Then you can taste and rectify if it requires more salt). We will add a little of the chicken broth that we have, so that the meats soften and the stew takes the required flavor. Cover and leave on normal heat for about 20 minutes. The chicken will leave it for last because it is already cooked and could be undone and then covered again for 20 more minutes. (cooking of the stew takes 40 minutes). If after this time the stew is watery, it is recommended to use 2 tablespoons of cornmeal (which we will use to make the dough) and add it to the stew and thus obtain a better consistency.

For the dough

3 kg of precooked cornmeal.
1/2 liter of oil
6 tablespoons of onoto or achiote in grain.
4 tablespoons salt
Broth from which the chicken was obtained.

Preparation

They are added in a large container, the three kilograms of flour, the salt and mixed

The oil is poured into a pot and allowed to warm, when it is very hot, the onoto will be added and mixed (without leaving it for a long time in the fire) and allowed to stand.

A hole is opened in the middle of the flour in the container, and with the help of a strainer we will proceed to add the onotted oil to the mixture so that it is dyed. The oil is mixed with the flour and then the broth is added little by little, as it is kneaded. It will knead until a smooth consistency without lumps.

To assemble the hallaca (Ornaments)

1 kg of red Peppers cut in Juliana.
1/2 kg of onions cut into rings.
1/2 kg of bacon or rolled bacon.
1/2 kg of chicken breast cooked and cut into strips.
250grs of capers.
1/2 kg stuffed olives.
1/2 kg of raisins.
For the wrap we need 500grs Banana Leaves (They are washed and dried with a tea towel. Then, with another cloth they are cleaned with oil).
Pabilo thread.

Preparation of the Hallaca

The banana leaf is laid and a little dough will be taken and a little ball will be created and then put on the banana leaf and spread.

The dough should be spread until it is very thin on the leaf and thus place the stew and the different ingredients that will serve as an ornament.

By having everything served and decorated, it will be closed, always ensuring that the ends of the hawk are united and thus nothing comes out of its interior. When wrapped it will be tied with the wick thread.

On the other hand, a large pot (Mondonguera) with water is placed on the fire until it boils. When boiling, the hallacas are placed and left to cook for half an hour. When time is up, take them out of the water and let them rest and then you can eat them. You can also store them in the fridge if you are not going to eat them yet.

The Gaita Zuliana is a musical genre of Venezuela, specifically Zulia state.

I share a Gaita with which we dance while we make the "HALLACAS"

Enjoy your Venezuelan Hallaca!!