Ingredients with Measurements:
- 2 cups of precooked cornmeal (masa harina)
- 2 cups of water
- 1/2 cup of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of cayenne pepper
- 1/2 pound of chorizo, diced
- 2 ripe plantains, peeled and sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 cup of chicken broth
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Parchment paper
- Banana leaves (optional)
- Kitchen twine
Step-by-step instructions:
1. In a large bowl, mix together the cornmeal, water, vegetable oil, salt, cumin, paprika, black pepper, oregano, thyme, garlic powder, onion powder, and cayenne pepper until well combined. Set aside.
2. In a large skillet, cook the chorizo over medium heat until browned and crispy. Remove from the skillet and set aside.
3. In the same skillet, add the sliced plantains and cook until golden brown on both sides. Remove from the skillet and set aside.
4. Add the diced red and green bell peppers, onion, and garlic to the skillet and cook until softened, about 5 minutes.
5. Add the chicken broth to the skillet and bring to a simmer. Cook for 2-3 minutes until the broth has reduced slightly.
6. Add the cooked chorizo and plantains to the skillet and stir to combine.
7. Preheat the oven to 350°F.
8. To assemble the hallacas, place a sheet of parchment paper on a work surface. If using banana leaves, place a piece of banana leaf on top of the parchment paper.
9. Take a small amount of the cornmeal mixture and form it into a ball. Flatten the ball into a disk and place it on the banana leaf or parchment paper.
10. Spoon a small amount of the chorizo and plantain mixture onto the center of the cornmeal disk.
11. Fold the edges of the cornmeal disk over the filling to create a rectangular package. Fold the banana leaf or parchment paper over the hallaca and tie with kitchen twine to secure.
12. Repeat with the remaining cornmeal mixture and filling.
13. Place the hallacas on a baking sheet and bake for 30-35 minutes, or until the cornmeal is cooked through.
14. Remove the kitchen twine and banana leaves or parchment paper before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 8 hallacas.
Nutritional information:
Calories per serving: 345
Fat per serving: 23g
Saturated fat per serving: 6g
Carbohydrates per serving: 23g
Fiber per serving: 3g
Sugar per serving: 8g
Protein per serving: 12g
Substitutions for ingredients:
- You can use beef or chicken instead of chorizo.
- If you can't find plantains, you can use sweet potatoes instead.
- You can use vegetable broth instead of chicken broth.
Variations:
- You can add diced tomatoes to the filling for a fresher taste.
- You can add sliced olives to the filling for a salty flavor.
- You can add raisins to the filling for a sweet touch.
Tips and tricks:
- Make sure the cornmeal mixture is not too dry or too wet. It should be pliable but not sticky.
- If you can't find banana leaves, you can use parchment paper instead.
- You can freeze the hallacas before baking them. Just wrap them tightly in plastic wrap and store them in the freezer for up to 3 months.
Storage instructions:
Store the cooked hallacas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the hallacas, wrap them in a damp paper towel and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the hallacas on a platter with a side of avocado salsa and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
- Avocado slices
Pairings:
- Black beans and rice
- Grilled vegetables
- Fried plantains
Suggested side dishes:
- Avocado salsa
- Tomato and onion salad
- Green salad with citrus dressing
Troubleshooting advice:
- If the cornmeal mixture is too dry, add a little bit of water until it reaches the right consistency.
- If the hallacas fall apart while cooking, wrap them tighter with the banana leaves or parchment paper.
Food safety advice:
- Make sure the chorizo is cooked through before adding it to the filling.
- Wash your hands and all surfaces that come into contact with the raw meat and vegetables.
Food history:
Hallacas are a traditional Venezuelan dish that is typically eaten during the Christmas season. They are similar to tamales and are made with cornmeal dough that is filled with a variety of meats, vegetables, and spices.
Flavor profiles:
The hallacas are spicy, savory, and slightly sweet. The cornmeal dough is flavored with cumin, paprika, and other spices, while the filling is made with chorizo, plantains, and bell peppers.
Serving suggestions:
Serve the hallacas as a main dish for dinner or as a snack for a party. They are perfect for sharing with friends and family.
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Region: Venezuelan