Hallacas (Venezuelan Christmas Tamales)
Hallacas are the heart of the holiday season in Venezuela and are one of the most popular Venezuelan Christmas dishes. These delicious cornmeal tamales are filled with a rich stew made from a mix of meats, vegetables, and an intriguing blend of ingredients like olives, capers, and raisins. Wrapped in banana leaves and steamed to perfection, hallacas are a true culinary delight.
The origins of hallacas are wrapped in mystery and folklore. One popular legend dates back to the era of slavery in Venezuela, when enslaved women, limited to eating cornmeal cakes, cleverly used leftover scraps from their masters’ kitchens, along with a few carefully sourced ingredients, to create these flavorful bundles. This story is supported by the wide variety of ingredients used to make hallacas, showcasing the ingenuity and creativity of their original creators.
Regional Variations
Hallacas can vary slightly depending on the region of Venezuela where they’re made. In the eastern part of the country, you might find hallacas filled with fish and boiled eggs, offering a unique twist on the traditional recipe. As you head toward the central and plains regions, cooked chickpeas often make an appearance. In the Andes, hallacas are heartier, filled with chickpeas, potatoes, and pickled vegetables alongside the classic meat stew.
Today, I’m sharing the Caracas version of hallacas, the recipe my grandmother taught me. It’s a labor of love, a tradition passed down through generations, and an essential part of our Christmas celebrations.
Enjoy!
Hallacas (Venezuelan Christmas Tamales)
Ingredients
For the dough:
- 3 cups corn flour
- 6 cups chicken broth
- 1/2 cup annatto-infused oil
- salt to taste
For the filling:
- ½ cup annatto-infused oil 120 ml
- 1 onion finely chopped (120 g/ 4¼ oz )
- 1 bunch of scallions finely chopped
- 4 cloves of garlic minced
- 2 sweet peppers finely chopped
- 1 red bell pepper finely chopped
- 1 lb beef cut into cubes
- 1 lb pork cut into cubes
- 1/2 cup raisins
- 1/2 cup olives
- 1/4 cup capers
- 1 tbsp grated panela or brown sugar
- 2 tbsp vinegar
- 1 pinch cumin
- salt to taste, depending on the saltiness of the capers
- 1/2 cup red wine 120 ml (optional)
For assembling the hallacas:
- 1 onion cut into slices
- 1 red bell pepper cut into slices
- 1 cup stuffed olives
- 1 cup raisins
- 1 cup capers
- ¼ cup annatto-infused oil
Instructions
Prepare the dough:
- In a large bowl, combine the corn flour, chicken broth, annatto-infused oil, and salt. Mix well until you have a smooth and pliable dough. Form balls the size of a tennis ball. Cover with a clean kitchen towel and let it rest while you prepare the filling.
Prepare the filling:
- Heat the annatto-infused oil in a large skillet over medium heat. Add the chopped onion, scallions, garlic, sweet peppers, and red bell pepper. Cook until the vegetables are softened and fragrant, about 5-7 minutes.
- Add the beef and pork cubes to the skillet, and cook until browned on all sides.
- Stir in the raisins, olives, capers, grated panela or brown sugar, vinegar, cumin, and salt. Cook for another 5 minutes, allowing the flavors to meld together. Pour in the red wine and simmer 2 hours until the liquid has reduced slightly and the filling is thick and flavorful. Remove from heat and let it cool.
Assemble the hallacas:
- Thoroughly wash the banana leaves under running water and pat them dry with a cloth. Divide the leaves into three sections based on their size. The largest ones will be used to hold the dough, the medium-sized ones will serve as lining, and the narrowest ones will be used as ribbons.
- Once the leaves are ready, lay them out on a large work surface along with the rest of the ingredients, each in separate containers: the filling, the garnishes, the dough balls, and the annatto oil.
- Place a large banana leaf on the work surface, lightly oil your fingers with annatto oil, and place a dough ball on top. Flatten the dough ball with your fingers, spreading it out until it forms a circle about 3 mm (1/10th of an inch) thick.
- Spoon three large tablespoons of filling onto the center of the dough circle, then add a slice of onion, a slice of bell pepper, two capers, an olive and two raisins on top of the filling.
- Lift both ends of the leaf, one in each hand, and gently join them together, suspending the hallaca over its own weight so that the filling remains in the center. Carefully roll the hallaca until it is tightly wrapped.
- Fold back the two ends of the leaf, then cover the hallaca with a ribbon, wrapping it and securing the two ends of the leaves in the opposite direction.
- Finally, place another ribbon around the hallaca like a belt and tie it with twine, making three loops in both directions.
- Repeat the process with the remaining dough and filling until all the hallacas are assembled.
- To cook the hallacas, fill a large pot with water and bring it to a boil. Carefully place the hallacas in the pot and cook for about 1 1/2 to 2 hours, or until the dough is firm and cooked through.
- Once cooked, remove the hallacas from the pot and let them cool slightly before serving. Hallacas can be refrigerated for up to a week.
Notes
Related: Venezuelan Arepas
Related: Venezuelan Cachapas
Related: Tostones: Fried Green Plantains
Related: Macarronada: Venezuelan Macaroni Casserole
Related: Quesillo: Venezuelan Flan
Related: Most Popular Venezuelan Foods
