La Hallaca ¡Nuestro Orgullo y Especialidad Navideña !🎄//The Hallaca Our Pride and Christmas Specialty !
Hello my dear friends of foodies Bee Hive again with you to share with you my recipe for today.Undoubtedly one of the most emblematic and representative dishes that adorn our table is nothing more and nothing less than the HALLACA delicious Christmas tradition that accompanies us every year to be the protagonist of our dinner accompanied by other foods a representative as the hallacas that make a great combination in our Christmas like chicken salad the traditional ham bread and not to mention the sweets such as lechoza or papaya, in our country Venezuela the HALLACA is part of our national identity and there is great diversity since each region gives a different touch to its preparation that makes the difference and makes them really delicious among them we have the AndeAn, Zuliana, oriental, llanera, among others. When we talk about this dish, it takes us back to our ancestors, our indigenous ancestors who left traces and marked our history in many aspects, among them our gastronomic tradition.Talking about our traditional HALLACA makes us travel back in time and takes us back to our ancestors, our ancestor to those indigenous roots that today are part of our gastronomy a little more daring and much more Creative.
In my home we have a big dilemma since my mother is Andean and my father oriental hehehe a little complicated in terms of choosing how to prepare them, there are differences between each of them in the Andean HALLACA the ingredient that makes it special is the chickpea unlike the oriental its representative ingredient is to place slices of potatoes onion and bell pepper apart from the stew as a garnish, in some occasions we have prepared it in the andean style, however, this time we honor our oriental region and my father and for this reason we made a portion of oriental hallacas and I can tell you that they were delicious.Each family has a traditional way of making their hallacas, a unique and different style that like all make a difference and are still as delicious as the others, that's why I want to tell you how we make our emblematic dish which we accompany with other elements that make up our Christmas dinner.
Now I want to show you the step by step of the elaboration of our traditional hallacas.
Ingredients
🎄6K Harina de maiz
🎄3k carne de res
🎄3k Carne de cochino
🎄1k 1/2 Tocino
🎄3 PeChugas de pollo
🎄2k Cebolla
🎄1K Pimentón
🎄1K Aji
🎄1/2 k Cebollín
🎄1/2 k AJo
🎄Adobo,cubitos,Pimienta,Oregano,sAl aL guSto
🎄1/2 k onoto
🎄1/2 k Pasas
🎄1/2 k Aceituna
🎄3 Pabilo
🎄10k Hojas de platano.
Estas cantidades rinden para 140 hallacas.
🎄6K Corn meal
🎄3k beef
🎄3k Pork meat
🎄1k 1/2 Bacon
🎄3k Chicken breast
🎄2k Onion
🎄1K Paprika
🎄1K Chili
🎄1/2 k Chives
🎄1/2 k AJo
🎄Adobo,cubes,Pepper,Oregano,sAl aL guSto
🎄1/2 k onoto
🎄1/2 k Raisins
🎄1/2 k Olives
🎄3 Pabilo
🎄10k Banana leaves.
These quantities yield for 140 hallacas.
Modo de preparación del guiso
✓Limpiamos las hojas de cambur y la vamos seleccionando para envolver las hallacas y la cortamos a una medida regular .
✓ Previamente a esto tenemos de tradición sacar la manteca o grasa del cochino con la cuál sofreímos todos nuestros aliños para que estos absorban un mayor sabor.
✓En nuestra hornilla colocamos un caldero grande a fuego alto, colocamos el tocino cortado en cuadros y le agregamos un vaso de agua con sal para que vaya soltando su aceite poco a poco.
✓Otro paso importante y el cual realizamos previamente es la preparación de la grasa del tocino con el onoto, para ello colocamos la grasa del tocino en un sartén grande y le agregamos las semillas de onoto lo dejamos en la hornilla a fuego bajo aproximadamente 10 min sin dejar de batir con una paleta de madera de manera que no hierva y tampoco se queme, pero que suelte ese color rojizo que será el que pintara nuestras hallacas,listo esto dejamos enfriar y al rato lo pasamos por un colador para que nos quede limpio.
✓Anticipadamente coloco en la licuadora un poco de ají, ajo, adobo, pimienta y orégano procedo a licuar y lo agrego al sofrito del guiso.
✓Colocamos en una olla grande el aceite del tocino ya onotado con su color dejamos calentar y agregamos todos nuestros aliños picados y dejamos sofreír por un buen rato dejando que se incorporen todos los sabores de los aliños aproximadamente 15 min luego vamos agregando poco a poco las carnes de res, cochino, pollo e incorporamos muy bien dejamos que sofría bastante y agregas el caldo del pollo donde se cocinaron las pechugas, agregamos también adobo,cubitos,pimienta orégano molido y sal si es necesario , seguimos batiendo y cocinamos el guiso por espacio de 1hora y 30min buscando que se incorporen todos esos deliciosos sabores.
How to prepare the stew
The first thing we do is to wash and chop all the seasonings in small squares.
We clean the leaves of cambur and we select them to wrap the hallacas and cut them to a regular size.
Previously to this we have the tradition of removing the lard or fat from the pork with which we fry all our dressings so that they absorb more flavor.
In our stove we place a large pot over high heat, place the bacon cut into squares and add a glass of salted water so that it releases its oil little by little.
Another important step and which we made previously is the preparation of the bacon fat with the onoto, for this we place the bacon fat in a large skillet and add the onoto seeds, we leave it on the stove over low heat for about 10 minutes while stirring with a wooden paddle so that it does not boil and does not burn, but that it releases that reddish color that will paint our hallacas, ready we let it cool and after a while we pass it through a strainer so that it is clean.
In advance I place in the blender some chili, garlic, adobo, pepper and oregano and proceed. Blend and add it to the sofrito of the stew
We place in a large pot the oil of the bacon already onotado with its color let it heat and add all our chopped seasonings and let it sauté for a while letting all the flavors of the seasonings are incorporated approximately 15 min then we add little by little the beef, pork, chicken and incorporate very well let it sauté well and add the chicken broth where the breasts were cooked, also add marinade, cubes, ground pepper, oregano and salt if necessary, continue beating and cook the stew for 1hour and 30min looking to incorporate all those delicious flavors.
Modo de preparación de la masa
How to prepare the dough
Once the stew is ready, we extract abundant broth from it, which will be used to knead our flour, thus making it seasoned and well marinated and the most important thing is that the dough should have a strong yellowish color, if necessary we add more color to our dough.
It is important that the broth is a good quantity in order to distribute it according to the amount of flour that we are going to use for the hallacas.
Cómo realizamos las hallacas.
✓ya en nuestra mesa bien limpia y ordenada tenemos todo listo, las hojas, las aceitunas, las pasas, una porción del pollo desmechado que guardo para adornar mi HALLACA y el tocino de donde extraemos la grasa para preparar el onoto (esto lo agregamos aparte del guiso) y el pabilo por supuesto para amarrar,ya ordenado todo esto comienza la mejor parte, así que manos a la obra.
✓ Colocamos una hoja y sobre esta una más pequeña (yo le llamo faja) de manera que quede bien protegida cuando se cociné, colocamos aceite onotado y extendemos los 100gr de harina, a nosotros nos gusta que la HALLACA quede delgadita no gruesa, por la cual utilizó un plástico para estirar muy bien la masa como si fuéramos hacer una empanada, como les conté al inicio de mi post esta vez vamos hacer una porción de hallacas orientales, y el resto de la manera más tradicional solo guiso, pollo desmechado,tocino y por supuesto su aceituna y sus pasas, ya estirada la masa le agregamos la cantidad de guiso a gusto unas rodajas de papá cebolla y pimentón aceitunas pasas y procedemos a cerrar la hoja de la HALLACA y le coloco otra fajita y procedo a amarrar la misma.
✓Ya se acerca el momento más anhelado!!! cocinar para luego probar !! listas las hallacas vamos a la cocción y en una olla grande agregamos suficiente agua con sal y vamos colocando la cantidad de hallacas a cocinar,se dejan cocinar aproximadamente 30 min recordando que nuestro guiso ya está completamente cocinado y por esa razón no amerita tanto tiempo de cocción.
Y así culminamos la elaboración del mejor y tradicional plato navideño Nuestra HALLACA Venezolana 🇻🇪
How to make the hallacas.
We are always in the habit of weighing the flour so that the hallacas are uniform, so we take the weight and make small balls of dough of 100 grams each.
Already in our clean and tidy table we have everything ready, the leaves, olives, raisins, a portion of the shredded chicken that I keep to decorate my HALLACA and the bacon from which we extract the fat to prepare the onoto (this we add it apart from the stew) and the wick of course to tie, already ordered all this begins the best part, so let's get to work.
We place a sheet and on this a smaller one (I call it "faja") so that it is well protected when it is cooked, we place onoto oil and spread the 100gr of flour, we like the HALLACA to be thin, not thick, for which we used a plastic wrap to stretch the dough very well as if we were making an empanada, as I told you at the beginning of my post this time we will make a portion of oriental hallacas, and the rest in the most traditional way only stew, shredded chicken, bacon and of course olives and raisins, and stretched the dough and add the amount of stew to taste a few slices of onion and paprika dad olives raisins and proceed to close the sheet of HALLACA and I put another fajita and proceed to tie it.
The most desired moment is coming!!! cook and then taste!! ready the hallacas we go to the cooking and in a large pot we add enough salted water and we place the amount of hallacas to cook, let them cook about 30 minutes remembering that our stew is already fully cooked and for that reason does not deserve so much cooking time.
And so we finish the elaboration of the best and traditional Christmas dish Our Venezuelan HALLACA 🇻🇪
Mi texto es traducido por Deepl.
all photos presented in this post are my property taken with my personal phone and edited in incollaje.
My text is translated by Deepl.
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