Hallaca

About This Recipe

Hallacas are Venezuela's most culturally significant food and the country's defining Christmas dish, prepared in a multi-day family ritual called 'the day of the hallacas.' Every Venezuelan family has its own guiso (filling) recipe passed down through generations, with regional variations across the country. The dish is a perfect symbol of Venezuelan mestizo culture — the corn dough (masa) comes from indigenous tradition, the wheat-thickened guiso from Spanish cooking, and the olives, capers, and raisins from Mediterranean and Middle Eastern influences brought by immigrants. Making hallacas is a communal activity: families divide tasks and prepare hundreds of them to share with neighbors and give as gifts.

Ingredients

Serves 12

• 500 gpre-cooked white corn flour (harina PAN)
• 700 mlchicken broth(warm)
• 2 tbspannatto oil (onoto)
• 1 tspsalt
• 300 gpork shoulder(diced small)
• 300 gchicken thighs(shredded)
• 200 gbeef steak(diced small)
• 2 largeonions(finely diced)
• 2 mediumtomatoes(chopped)
• 1 tspground cumin
• 100 ggreen olives(pitted)
• 2 tbspcapers
• 50 graisins
• 12 largebanana leaf pieces(30x40cm, softened over flame)

Instructions

1. 1

   Make the guiso

   Sauté onions and tomatoes until soft. Add all three meats and cook 20 minutes. Add cumin, olives, capers, and raisins. Simmer 15 minutes. Cool.

2. 2

   Make the masa

   Mix corn flour with warm broth, annatto oil, and salt until a soft, smooth dough forms.

3. 3

   Assemble hallacas

   Spread a layer of masa in the center of each banana leaf. Add a spoonful of guiso. Fold the leaf around the filling, tucking the masa over the filling.

4. 4

   Tie and steam

   Tie each hallaca with kitchen string. Steam for 45–60 minutes in a large pot with a steamer basket.

Variations

• •

  Make vegetarian hallacas with mushrooms and chickpeas

• •

  Add hard-boiled egg slices to each hallaca

Storage

Keeps 5 days refrigerated. Freeze uncooked up to 3 months. Reheat by steaming 15 minutes.

Frequently Asked Questions