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home > recipes > meat > hallacas
serves 6 1.5 lb diced beef 1.5 lb diced pork 2 cups water 4 cloves garlic, minced 1 cup canned chickpeas 3 Tb olive oil 4 tomatoes, chopped 4 onions, chopped 2 green peppers, chopped 1/2 tsp dried ground chili peppers 4 Tb chopped parsley 4 tsp salt 3 Tb vinegar 1 tsp sugar 2 tsp capers 1/2 cup seedless raisins 1/2 cup sliced stuffed olives 3 cups corn meal 4 cups boiling water 1/3 cup butter 2 eggs, beaten Combine the beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop coarsely. Add the chickpeas, mixing lightly. Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chili, parsley, 2 tsp of the salt, vinegar, sugar, and the meat mixture. Cook over low heat for 15 mins, stirring occasionally. Add the capers, raisins, and olives. Mix lightly. Set aside. Mix the corn meal with a little cold water. Add to the boiling water in a saucepan, stirring constantly. Add the butter and remaining salt. Cook over low heat for 15 mins. Remove from the heat and add the eggs, beating until a smooth dough is formed. Butter a 3-quart round or square baking dish. Line it with 2/3 of the corn meal mixture and pour the meat mixture into it. Spread the remaining corn meal on top. Cover the dish with a piece of foil and tie it. Place in a pan of water. Bake in a 350 degree oven for 1 hour. In Venezuela the dish is prepared in the form of tamales. Banana leaves are used for wrapping the hallacas, but foil or parchment paper will serve as a substitute. Cut 10-inch squares of either paper. Spread about 4 Tb of the corn meal dough in the center and press as thin as possible. Place 2 Tb of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it with a little more dough. Fold the paper around the hallacas carefully and tie it securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours. Serve in the papers.

Hallacas


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keyword: hallacas
ethnicity: south american
recipes for meat
recipes by jkain
Email Address:
(posted May 23, 2005)

serves 6
1.5 lb diced
beef
1.5 lb diced
pork
2 cups water
4 cloves
garlic, minced
1 cup canned chickpeas
3 Tb
olive oil
4 tomatoes, chopped
4 onions, chopped
2
green peppers, chopped
1/2 tsp dried ground chili peppers
4 Tb chopped
parsley
4 tsp
salt
3 Tb
vinegar
1 tsp
sugar
2 tsp capers
1/2 cup seedless raisins
1/2 cup sliced stuffed olives
3 cups
corn meal
4 cups boiling water
1/3 cup
butter
2
eggs, beaten

Combine the beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop coarsely. Add the chickpeas, mixing lightly. Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chili, parsley, 2 tsp of the salt, vinegar, sugar, and the meat mixture. Cook over low heat for 15 mins, stirring occasionally. Add the capers, raisins, and olives. Mix lightly. Set aside.

Mix the
corn meal with a little cold water. Add to the boiling water in a saucepan, stirring constantly. Add the butter and remaining salt. Cook over low heat for 15 mins. Remove from the heat and add the
eggs, beating until a smooth dough is formed. Butter a 3-quart round or square baking dish. Line it with 2/3 of the corn meal mixture and pour the meat mixture into it. Spread the remaining corn meal on top. Cover the dish with a piece of foil and tie it. Place in a pan of water. Bake in a 350 degree oven for 1 hour.

In Venezuela the dish is prepared in the form of tamales.
Banana leaves are used for wrapping the hallacas, but foil or parchment paper will serve as a substitute. Cut 10-inch squares of either paper. Spread about 4 Tb of the corn meal dough in the center and press as
thin as possible. Place 2 Tb of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it with a little more dough. Fold the paper around the hallacas carefully and tie it securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours. Serve in the papers.


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