Venezuelan Christmas Hallacas Also Served in Colombia

Ingredients

MEAT FILLING

• 1 lb top round beef, cut into 1/4-to 1/2 inch-dice
• 1 lb lean pork, cut into 1/4-to 1/2-inch dice
• 1/4 lb bacon, strips cut into 1/2-inch lengths
• 3 medium tomatoes, peeled and seeded
• 1 onion, peeled
• 3 garlic cloves
• 1 tablespoon salt
• 2 teaspoons marjoram
• 1 medium leek, diced
• 1/4 cup capers
• 1 tablespoon mustard relish, pickle, minced
• 1/4 cup red wine vinegar
• 1 bell pepper, cut into 1/4-to-1/2-inch dice
• 1 teaspoon worcestershire sauce
• 1 1/2 tablespoons dark brown sugar
• salt and pepper, to taste
• 1/2 cup raisins

MASA DOUGH

• 2/3 cup lard or vegetable shortening
• 1 teaspoon annatto seeds (achiote, optional for colour)
• 2 cups masa harina flour (dehydrated, treated corn flour)
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 1/3 cups warm water

FINAL PREPARATIONS

• 24 dried corn husks (or 24 (9-inch squares parchment paper or tinfoil)
• 1 lb shredded cooked chicken
• 4 hard-boiled eggs, sliced
• 1/4 cup blanched almond
• 2 ounces pimientos, sliced
• 5 ounces pimento stuffed olives, cut in half
• Tabasco sauce

Directions

1. 1

   FOR THE MEAT FILLING: Put beef, pork, and bacon in a large pan. Puree the tomatoes with the peeled onion and garlic. Add mixture to the meat pan along with the salt, marjoram, and leek. Cover and bring to a boil. Lower heat and continue cooking until all meat is tender, about 2 hours.

2. 2

   When meat is tender, add to the meat mixture the capers, mustard pickles, vinegar, bell pepper, Worcestershire sauce, and sugar. Salt and pepper to taste.

3. 3

   Raise the heat to high and cook the filling, stirring, until almost all liquid in the pan has evaporated, about 10 minutes. Add the raisins and set filling aside.

4. 4

   FOR THE MASA DOUGH: Over a low heat, melt 1/3 cup lard with the annatto seeds. Simmer 2 to 3 minutes.

5. 5

   Whip remaining lard until fluffy. Beat in masa harina, salt, cayenne peper, and water. Finally, beat in melted, strained lard, discarding annatto seeds. Form dough into 24 balls.

6. 6

   FOR THE FINAL PREPARATIONS: Put a ball of Masa Dough in the center of each corn husk. Flatten dough out to 1/8-inch thickness. Top each masa-coated husk with an equal distribution of the meat mixture, chicken, hard cooked eggs, almonds, pimentos, and olives. Sprinkle on Tabasco sauce to taste.

7. 7

   Fold corn husks to completely encase the filling. Tie each hallaca with thin strips of corn husk or kitchen string. When tightly assembled, steam halacas for 1 hour. Serve piping hot.

8. 8

   NOTE: Hallacas are easily refrigerated or frozen. Reheat by steaming again until hot. Makes 24 Hallacas.

9. 9

   source--Macuto-Sheraton Hotel, Caracas, Venezuela.