Hallacas Guajiras De Pollo Chicken Tamales Recipes

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PORK AND CHICKEN HALLACAS RECIPE BY TASTY



Pork And Chicken Hallacas Recipe by Tasty image

Have you ever received an delicious Christmas or New Year's Eve present wrapped in plantain leaves? These hallacas caraqueñas are a traditionally served on Christmas and New Year's Eve in Venezuela ???????? Variations of this dish are also popular in Colombia ????????, Ecuador ????????, Cuba ???????? and the ABC islands-Aruba ????????, Bonaire ???????? and Curaçao ????????.

Provided by Chris Rosa

Categories     Lunch

Time P1DT5h30m

Yield 10 servings

Number Of Ingredients 31

2 cups yellow onion, chopped
½ cup scallions, chopped
1 cup red bell pepper, chopped
1 cup leek, chopped
6 small sweet red peppers, stemmed and seeded
6 tablespoons lard
3 lb pork shoulder, diced into 1/2 in cubes
1 can chopped tomato, 28 ounce (795 G)
¼ cup worcestershire sauce
½ cup marsala cooking wine
1 piloncillo
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 tablespoons tomato paste
2 packets unflavored gelatin
½ cup lard
1 ½ tablespoons annatto seeds
½ cup roasted red pepper
2 cups pre-cooked corn flour, PAN FLOUR
¾ cup chicken stock
1 teaspoon fine sea salt
¼ cup italian giardiniera, chopped
2 tablespoons dijon mustard
1 cup shredded chicken
40 manzanilla olives
½ cup raisin
½ cup golden raisin
½ cup slivered almonds
10 banana leaves, thawed if frozen
kitchen twine

Steps:

  • Make the stew: In a food processor, combine the onion, scallions, red bell pepper, leeks, and sweet red peppers. Pulse until broken down to the consistency of a tapenade.
  • In a large pot over medium heat, add the lard and pulsed vegetables. Stir to combine and cook for 1-2 minutes, until softened slightly.
  • Add the pork shoulder, canned tomatoes, and Worcestershire sauce and bring to a simmer before adding the marsala, piloncillo, salt, pepper, cumin, tomato paste, and gelatin. Cook for about 4 hours, stirring frequently, until the meat is completely cooked and shreds easily. Remove the pot from the heat, allow to cool and refrigerate the stew overnight.
  • Make the dough: In a small pot, cook the lard and annatto seeds over high heat until starting to boil. Remove the pot from the heat and let cool. Strain the lard into a bowl and discard the annatto seeds. Set aside 2 tablespoons of the annatto-infused lard for assembly.
  • Add the roasted red peppers to a small food processor and process until liquified.
  • Transfer the puréed peppers to the bowl of a stand mixer fitted with the whisk attachment, along with the corn flour and chicken stock. Mix on medium-low speed until the dough starts to come together.
  • Gradually add the annatto-infused lard and continue kneading. Add the salt and continue kneading until the dough is firm despite its softness, does not stick to your hands, and has a smooth and shiny appearance when rolled into a ball.
  • Roll the dough into 10 balls, each about 2 inches (5 cm) in diameter (the size of a lemon).
  • Assemble the hallacas: In a small bowl, mix together the giardiniera and Dijon mustard.
  • Clean the banana leaves with a damp kitchen towel and remove the vein at the bottom of the leaf, then cut them into 10 sheets about 12 x 14 inches (30 x 35 cm), 10 middle wrapping sheets, about 12 x 10 inches (25 x 30 cm), and 10 small sheets or "belts", about 4 x 10 inches (10 x 25 cm).
  • Toast the leaves on a flat skillet over low heat until they have darkened in color and the leaf is flexible, about 30 seconds.
  • Brush the center of a 10 x 12-inch (25 x 30 cm) banana leaf with a bit of the reserved annatto-infused lard. Place a ball of dough on the center of the leaf and use a cutting board wrapped in plastic wrap and brushed with more annatto lard to press flat. Place a heaping spoonful of stew in the center. Top with some shredded chicken, 4 olives, a small handful of raisins, golden raisins, and slivered almonds, and 1 teaspoon of the giardiniera-mustard mixture.
  • Carefully fold the hallaca by bringing 2 sides of the leaf together, then folding the sides downward together. Fold in the 2 remaining sides, then turn the hallaca seam-side down.
  • Place the hallaca, folds down, on the top edge of a 12 x 14-inch (30 x 35 cm) banana leaf, then roll down the length of the leaf. Fold in the sides to seal.
  • Place the hallaca, seam-side down, on the short end of a 4 x 10-inch (10 x 25 cm) leaf. Wrap the "belt" around the hallaca, then tie with twine to secure. Repeat with the remaining ingredients.
  • Bring a very large pot of water to a boil over high heat.
  • Once the water is boiling, add the hallacas. Reduce the heat to medium, cover, and cook for 50-60 minutes until the banana leaves are muted in color and the filling is fully warmed through.
  • Remove the hallacas from the pot and place them on a wire rack set over a baking sheet. Let cool slightly before serving.
  • The hallacas will keep in the refrigerator for up to 1 month. If serving at a later time, warm the hallacas in boiling water for 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 975 calories, Carbohydrate 100 grams, Fat 50 grams, Fiber 7 grams, Protein 37 grams, Sugar 67 grams

HALLACAS



Hallacas image

Make and share this Hallacas recipe from Food.com.

Provided by whitebreadtoast

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 1/2 lbs diced beef
1 1/2 lbs diced pork
2 cups water
4 garlic cloves, minced
1 cup canned chick-peas
3 tablespoons olive oil
4 tomatoes, chopped
4 onions, chopped
2 green bell peppers, chopped
1/2 teaspoon ground dried chili
4 tablespoons chopped parsley
4 teaspoons salt
3 tablespoons vinegar
1 teaspoon granulated sugar
2 teaspoons capers
1/2 cup seedless raisin
1/2 cup sliced stuffed olives
3 cups cornmeal
4 cups boiling water
1/3 cup butter
2 eggs, beaten

Steps:

  • Combine 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, chile, parsley, 2 tsp of salt, vinegar, sugar and the meat mixture. Cook over low heat for 15 minutes stirring occasionally.
  • Add the capers, raisins, and olivs. Mix lightly, set aside.
  • Mix the cornmeal 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 minutes. Remove from the heat and add the eggs, beating until a smooth dough is formed.
  • Butter a 3-qt round or square baking dish. Line it with 2/3 of the cornmeal 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 at 350 deg. F for 1 hour.
  • Venezuelan method: The dish is prepared in teh form of tamales. Banana leaves are used for warpping the hallacas, but foil or parchment paper will serve as a substitute. Cut 10in squares of either. Spread about 4 tbsp of the cornmeal dough in the center and press as thin as possible. Place 2 tbsp of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it wiht a little more dough. Fold the paper around the hallacas carefully and tie securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours.

Nutrition Facts : Calories 2297.3, Fat 168.8, SaturatedFat 68, Cholesterol 445, Sodium 2915.3, Carbohydrate 118.7, Fiber 14.6, Sugar 21.9, Protein 78.2

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