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HALLACA

HALLACA. Alimento Base: Chuck steak, Combine the beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop into smaller chunks. Add the chickpeas, mixing lightly. Heat the oil in a large...
Tiempo de preparaciĆ³n 3 h
Tiempo total 3 h
Plato Chuck steak
Cocina Venezuela
Raciones 6 comensales

Ingredientes
  

  • 1 1/2 lb. diced chuck steak
  • 1 1/2 lb. diced pork butt
  • 2 cups water
  • 4 cloves garlic; minced
  • 1 cup canned chickpeas; rinsed and drained
  • 3 tbsp olive oil
  • 4 to matoes chopped
  • 4 onions chopped
  • 2 green peppers chopped
  • 1/2 tsp dried ground chili peppers
  • 4 tbsp chopped parsley
  • 4 tsp salt
  • 3 tbsp vinegar
  • 1 tsp sugar
  • 2 tsp capers
  • 1/2 cup seedless raisins
  • 1/2 cup sliced stuffed olives
  • 3 cups cornmeal
  • 4 cups boiling water
  • 1/3 cup butter
  • 2 eggs beaten

ElaboraciĆ³n paso a paso
 

  • Preparation
  • Combine the beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop into smaller chunks. Add the chickpeas, mixing lightly.
  • Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chili, parsley, 2 tsp of the salt, vinegar, sugar, and the meat mixture. Cook over low heat for 15 minutes, stirring occasionally. Add the capers, raisins, and olives. Mix lightly. Set aside.
  • Mix the corn meal with a little water and then add the boiling water in a saucepan, stirring constantly. Add the butter and remaining salt. Cook for 15 minutes over low heat. Remove from the heat and add the eggs, beating until a smooth dough is formed.
  • Butter a 3-quart round or square baking dish. Line it with 2/3 of the corn meal 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 in a 350 degree oven for 1 hour.
  • In Venezuela this dish is prepared similarly to tamales except banana leaves are used for wrapping the hallacas instead of corn husks. Parchment paper or foil will work as a suitable substitute. Cut 10-inch squares of either type. Spread about 4 tablespoons of the corn meal dough in the center and press as thin as possible. Place 2 tablespoons of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it with a little more dough. Fold the paper around the hallacas carefully and tie it securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for one and half hours. Serve in the papers.