Making 100 Venezuelan hallacas is a large task

Making 100 Venezuelan hallacas is a large task, but here is a recipe that uses ingredients you can find in Australia. Hallacas are a traditional Venezuelan dish made with a cornmeal dough stuffed with a mixture of meats, vegetables, and spices, then wrapped in plantain leaves and boiled.

Ingredients:

For the Dough:

• 10 cups of cornmeal (masa para hallacas or finely ground cornmeal)
• 6 cups of warm chicken or beef broth (for moisture)
• 1 cup of vegetable oil or pork lard (for richness)
• 2 tsp of salt
• 1 tsp of cumin powder
• 1 tsp of black pepper
• 1 tsp of paprika (optional)
• 1 tbsp of annatto powder (achiote) (for color, can be found in Latin American or international grocery stores)

For the Filling (Meat Stew):

• 3 kg of beef (brisket or chuck), cut into large chunks
• 2 kg of pork (shoulder or belly), cut into large chunks
• 1 chicken (preferably whole, cut into parts, including skin and bones)
• 5 medium-sized onions, finely chopped
• 1 large green bell pepper, finely chopped
• 1 large red bell pepper, finely chopped
• 4 cloves garlic, minced
• 3 large tomatoes, chopped
• 1/2 cup of raisins (adds sweetness)
• 1/2 cup of olives (green and/or black), chopped
• 1/2 cup of capers (optional)
• 1 cup of white wine or vinegar (for marinating)
• 1 tbsp of sugar (optional, to balance the acidity)
• 1 tbsp of dried oregano
• 2 tsp of ground cumin
• 1 tsp of ground black pepper
• 2 tsp of paprika
• 1 tbsp of Worcestershire sauce
• 1-2 cups of beef or chicken broth (to add moisture)
• 2 tbsp of vegetable oil or pork lard (for frying)
• Salt to taste

For Assembly:

• 100 plantain leaves (or banana leaves), cut into large rectangles (about 30 x 30 cm), washed and softened by briefly passing over an open flame or boiling in hot water
• Kitchen string or twine (to tie the hallacas)

Instructions:

1. Preparing the Dough:

1. In a large bowl, mix the cornmeal, salt, cumin, black pepper, paprika, and annatto powder.
2. Gradually add the warm chicken or beef broth, stirring continuously to avoid lumps. The dough should be soft but firm enough to hold together.
3. Add the oil or lard and knead the dough for 10-15 minutes until smooth and pliable. Cover and set aside.

2. Preparing the Filling:

1. Marinate the meats (beef, pork, and chicken) in white wine or vinegar, Worcestershire sauce, sugar, oregano, cumin, black pepper, and paprika. Let them marinate for at least 1 hour, or overnight for more flavor.
2. In a large pot, heat oil over medium heat. Brown the beef, pork, and chicken in batches until well-seared. Remove the meat and set aside.
3. In the same pot, sauté onions, bell peppers, and garlic until soft, about 5-7 minutes. Add the chopped tomatoes and cook for an additional 5 minutes.
4. Add the browned meats back into the pot, along with any juices. Pour in broth to cover the meat and bring to a simmer. Cover and cook for about 2-3 hours until the meats are tender.
5. Once the meats are tender, shred the beef and pork into small pieces and discard the bones and skin from the chicken. Return the shredded meats to the pot.
6. Stir in the raisins, olives, capers, and any remaining broth to create a flavorful, moist filling. Adjust seasoning with salt and pepper as needed. Simmer for another 30 minutes to allow the flavors to meld. Set aside to cool.

3. Assembling the Hallacas:

1. Lay a softened plantain leaf on a flat surface with the smooth side facing up. If the leaves are too stiff, pass them over an open flame or boil them to make them more pliable.
2. Place a small amount of dough (about the size of a small orange) in the center of the leaf. Flatten it out into a thin layer.
3. Add a generous spoonful of the meat mixture in the center of the dough.
4. Fold the sides of the plantain leaf over the filling to form a rectangular packet, then fold the top and bottom ends of the leaf over the dough and filling to completely encase it.
5. Tie the packet securely with kitchen twine.
6. Repeat the process for the remaining 99 hallacas.

4. Cooking the Hallacas:

1. Bring a large pot of salted water to a boil. Once boiling, carefully add the hallacas, making sure they are submerged.
2. Reduce the heat to a gentle simmer and cook the hallacas for about 1.5-2 hours, checking occasionally to ensure they remain submerged. Add more water if necessary.
3. Once cooked, remove the hallacas from the water and let them cool slightly before serving.

Serving:

Hallacas are typically served with a side of ensalada de gallina (Venezuelan chicken salad) or pan de jamón (ham bread) and enjoyed during festive occasions like Christmas.

Enjoy your delicious homemade hallacas!