What’s Cookin’ at MWCC

Hallacas: A Celebration of Family and Heritage in a Venezuelan Thanksgiving Way

Submitted by Régulo Moreno

Cooking a stuffed turkey for Thanksgiving takes time and preparation, but it’s a great way to bring the family together and share love and connection. In the same way, Venezuelan hallacas are a special dish that brings everyone together for a shared experience. While some people see food like stuffed turkey or hallacas as just something to eat, for my family, hallacas mean so much more. They connect us to our heritage, show our love, and are a tradition that has been passed down through generations. Each step – mixing the dough, preparing the filling, and folding the plantain leaves – connects us to our history and reminds us of our roots.

This recipe started with my grandmother Celsa, my dad’s mom, who passed it on to my mom Judith. My mom then taught it to me and my wife, ensuring the tradition lived on. Hallacas represent our Venezuelan roots and the warmth of our family traditions.

Every Christmas, my mom would turn our kitchen into a lively place where the whole family would come together to make hallacas. Thinking back on those times fills me with nostalgia and gratitude for the love and unity they brought.

Ingredients:

• Black pepper
• Salt
• Cooking wine
• 4 cups (1 L) of vegetable or corn oil
• 3 beef bouillon cubes
• 5 kg of smoked banana leaves (I used 10 packs of frozen leaves, 500 g each)
• 6 yellow onions, -6 medium white potatoes
• 200 g of annatto seeds
• 3 green bell peppers
• 2 leeks
• 4 green onions
• 10 oz garlic cloves
• 3 red bell peppers
• 18-20 sweet peppers
• 1 ó kg of beef, pork, and chicken
• 16 oz
• (450 g) of Italian Mix Giardiniera pickles
• 3 oz (80 g) of capers
• 1 bottle of sweet red wine
• 3 packs (1 kg each) of Harina P.A.N
• 12 oz (340 g) of black raisins
• 21 oz (600 g) of green olives

Directions:

(Makes 40 Hallacas)

Preparation of Annatto Oil:

1. Slightly crush the garlic cloves and place them in a small pot with oil and annatto seeds. Heat over medium heat until it simmers.

2. Remove from heat and let it cool.

3. Once at room temperature, strain the oil and discard the seeds.

4. Reserve the annatto oil, as it will be used throughout the hallaca preparation process.

Preparation of the Hallaca Filling (Guiso):

1. Thoroughly clean the beef, removing any excess fat or sinew. Dry with paper towels and set aside. Clean the pork and rub it with lemon juice; let it rest for ten minutes, then rinse again.

2. In a large pot, heat the annatto oil, then add onions, scallions, and garlic. Sauté for a few minutes, then add sweet peppers and bell peppers. Remove the sautéed vegetables with a large spoon and increase the heat.

3. In the same pot, sear the pork over high heat, then remove and set aside with the sautéed vegetables. Repeat the process with the beef and pork ribs.

4. Return all the sautéed vegetables and meats, then add the remaining ingredients: tomatoes, piloncillo (or raw sugar), olives, paprika, cornmeal, beef broth, and wine. Mix everything well with a wooden spoon and cook over low heat for about 90 minutes.

5. Finally, add the capers, parsley, and pickled vegetables. Continue cooking on low heat until the filling is relatively dry.

6. Let the filling rest for about two hours before using. Carefully remove the bones from the pork ribs, and the filling will be ready.

7. Note that no salt is added to the filling, as the olives and capers usually provide enough. Taste and adjust salt if necessary.

Preparation of the Dough:

1. Combine 10 cups of chicken broth In a large bowl, and gradually add the pre-cooked cornmeal, ideally with the help of another person so you can mix with both hands. Add the annatto oil and continue kneading until the dough is smooth and uniform.

2. If the dough is sticky, sprinkle in additional cornmeal until it no longer sticks to the surface.

3. Once you transfer the dough to a flat surface and knead further. Once the dough has the desired consistency, divide it into 20 equal portions and form smooth balls. Keep them covered on a tray until ready to assemble.

Preparation of the Hallaca Decorations:

1. Peel and thinly slice the onion.

2. Peel, deseed, and slice the bell pepper into thin rings.

3. Shred the chicken breast into large pieces, aiming for about 20 pieces.

4. Drain the capers, olives, and pickled vegetables.

5. Set aside all decorations for assembly.

Assembly and Wrapping of Hallacas:

1. Wash the plantain leaves thoroughly under running water and dry with a cloth. Separate the leaves into three sizes: large (for the base), medium (for wrapping), and small strips (to secure). Lay out all ingredients on a large surface: dough balls, filling, decorations, annatto oil, and leaves.

2. Place a large leaf on the work surface, lightly grease your fingers with annatto oil, and flatten a dough ball on the leaf into a thin circle about 3 mm thick.

3. Add three large spoonfuls of filling in the center of the dough. Top the filling with one onion slice, one bell pepper ring, two capers, one olive, two raisins, and one piece of chicken.

4. Lift the two opposite edges of the leaf and gently bring them together. Hold the hallaca by its weight to ensure the filling stays centered, then carefully roll the edges closed.

5. Fold the two open ends of the leaf towards the back, then wrap the hallaca with a medium-sized leaf for added support. Secure everything with a strip of leaf like a belt, then tie with kitchen string, wrapping three times in both directions.

6. In a large pot, fill halfway with water and add a handful of salt. Once the water is boiling vigorously, carefully place the hallacas in the pot and cook, covered, for 45 minutes.