Hallacas (Venezuelan Easter Tamales)

Name: Hallacas (Venezuelan Easter Tamales)
Prep time: 90 min
Cook time: 180 min
Total time: 270 min
Yield: 12 servings
Cuisine: Venezuelan
Ingredients: 5 cups Pre-cooked Corn flour (masa harina); 6 cups Warm Chicken broth; 1 lb, diced into 1-inch cubes Beef chuck; 1 lb, diced into 1-inch cubes Pork shoulder; 1 lb, boneless, skinless, diced into 1-inch cubes Chicken thighs; 1, finely diced Red bell pepper; 1 large, finely diced Yellow Onions; 4 cloves, minced Garlic; 2 tbsp Tomato paste; 2 tbsp Red wine vinegar; 2 tbsp Olive oil; 12 large, softened by passing over an open flame Plantain leaves; To taste Salt; To taste Freshly ground Black pepper; 1 tsp Ground cumin; 1 tsp Dried oregano; 1/2 tsp Smoked paprika; 1/2 cup, chopped (optional) Olives; 1/4 cup (optional) Raisins; 2 tbsp (optional) Capers

Traditional Venezuelan tamales filled with a flavorful stew of beef, pork, and chicken, wrapped in plantain leaves.

Ingredients

5 cups Pre-cooked Corn flour (masa harina)
6 cups Warm Chicken broth
1 lb, diced into 1-inch cubes Beef chuck
1 lb, diced into 1-inch cubes Pork shoulder
1 lb, boneless, skinless, diced into 1-inch cubes Chicken thighs
1, finely diced Red bell pepper
1 large, finely diced Yellow Onions
4 cloves, minced Garlic
2 tbsp Tomato paste
2 tbsp Red wine vinegar
2 tbsp Olive oil
12 large, softened by passing over an open flame Plantain leaves
To taste Salt
To taste Freshly ground Black pepper
1 tsp Ground cumin
1 tsp Dried oregano
1/2 tsp Smoked paprika
1/2 cup, chopped (optional) Olives
1/4 cup (optional) Raisins
2 tbsp (optional) Capers

Instructions

Prepare the filling: In a large pot, heat olive oil over medium-high heat. Brown beef, pork, and chicken in batches. Add onions, bell pepper, and garlic; cook until softened. Stir in tomato paste, smoked paprika, cumin, oregano, salt, and pepper. Add red wine vinegar and enough chicken broth to cover the meat. Bring to a simmer, then reduce heat and simmer for 2-2.5 hours, or until meat is very tender and easily shredded. Stir in olives, raisins and capers if using.
Prepare the masa: In a large bowl, mix corn flour with warm chicken broth until a smooth, slightly wet dough forms. Season with salt. Let rest for 15 minutes.
Assemble the hallacas: Lay a softened plantain leaf on a flat surface. Spread a thin layer of masa (about 1/4 inch thick) on the leaf, leaving a border. Add a portion of the meat filling (about 1/2 cup) in the center.
Fold the plantain leaf to enclose the filling, forming a rectangular packet. Tie securely with kitchen twine.
Steam the hallacas: Place the hallacas in a large steamer and steam for 1 hour 30 minutes to 2 hours, ensuring the water doesn't run dry.
Serve hot. Unwrap the plantain leaf before eating. Be careful, as the filling will be very hot.

Cuisine: Venezuelan

Suitability: Easter

Prep Time: 90 mins

Cook Time: 180 mins

Serving Size: 12

Meal Type: dinner