Hallaca Venezolana
Steamed corn dough parcels filled with seasoned ground meat, olives, and raisins, wrapped in banana leaves. A labor-intensive Venezuelan classic that rewards patience with rich, comforting flavor.
- Total time
- 90 min
- Servings
- 4
- Calories
- 528
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.
Step 2
Add beef and pork, breaking with a spoon, until no pink remains, ~8 minutes.
Step 3
Stir in diced onion and cook until softened, ~4 minutes.
Step 4
Add garlic and cook until fragrant, 30 seconds.
Step 5
Stir in cumin, paprika, olives, and raisins. Season with salt and pepper.
Step 6
Cook until olives and raisins soften slightly, ~3 minutes. Remove from heat.
Step 7
Combine cornmeal, warm broth, butter, and 0.5 tsp salt in a bowl.
Step 8
Stir until dough is smooth and holds together, ~2 minutes. Let cool slightly.
Step 9
Blanch banana leaves 2 minutes to soften if fresh. Pat dry with paper towels.
Step 10
Spread 3 tbsp dough in center of a banana leaf, leaving 2-inch border.
Step 11
Spoon 2 tbsp filling in center of dough. Fold leaf over, then fold sides inward.
Step 12
Repeat with remaining leaves, dough, and filling. You'll make 8 hallacas total.
Step 13
Fill a large pot with 3 inches water. Bring to boil, then reduce to simmer.
Step 14
Gently place hallacas seam-side down in simmering water. Cover and cook 45 minutes.
Step 15
Hallacas are done when dough has set and pulls cleanly from banana leaf. Serve hot.
Tools you’ll need
- large skillet
- wooden spoon
- large bowl
- large pot with lid
- paper towels
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