HALLACA VENEZOLANA [ COMO HACER EL GUISO Y LA MASA PARA LAS HALLACAS NAVIDEÑAS @SABORESVENEZOLANOS

beef

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and healthier, while chicken is often less expensive.

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is lower in fat, and turkey can be a more affordable option.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often lower in sodium, and canned olives can be more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine can be a cost-effective substitute.

Prepare the broth using lizard bones in a pressure cooker for faster cooking.

Chop garlic, onion, and bell pepper for the stew.

Prepare Onoto by using the seeds to make colored oil instead of powder.

Add chopped onion to the pan and cook until it crystallizes, being careful not to burn the ingredients.

Add garlic and cook until fragrant, then add bell pepper and continue cooking.

Add chopped pork and beef to the pan and cook until browned.

Pour in 1 liter of the prepared broth and add salt to taste.

Add half a liter of red cooking wine to the mixture and let it cook until the meat softens.

Add corn flour to thicken the stew, mixing well.

Stir in capers, olives, and raisins, and let cook for another 5 minutes.

Prepare the Hallaca dough by mixing 2 kilos of corn flour with water, salt, and a Maggi cube.

Add oil with Onoto to the dough for color and flavor, mixing until it doesn't stick to your hands.

Prepare the garnish ingredients: chopped paprika, onion, olives, capers, bacon, and ham.

Spread a thin layer of dough on a banana leaf, add the filling, and fold the leaf over to create a package.

Tie the Hallaca with a 1-meter wick thread, ensuring it's secure.

Boil water in a pot and cook the Hallacas for approximately one hour.

After cooking, let the Hallacas cool before storing them in the freezer.

Cooking Techniques

Equipment Needed

Spice Level: