The birth of the Christ child has arrived and with it the illusion of celebrating this special and magical moment as Christmas is, it is the most beautiful and exciting month and the most awaited by our children where with so much illusion they write their letters wishing prosperity, success, blessings and most importantly health without leaving aside of course their favorite toy that they have longed for throughout the year, this is a tradition that should never be missing in our homes
As well as I can also call tradition to this recipe that I share with you today, which is nothing more than the VENEZOLAN TASTE AND TRADITION made in a HALLACA, we know that our gastronomy is a mixture of cultures, flavors and varieties as well as our cuisine and seasoning is very versatile in each of the regions that represent this beautiful country of Venezuela, for such reason it is inevitable not to speak a little of our history since the origin of our gastronomy arises in the historical moment of the colony with the process of the miscegenation and the colonization between the natives the Spaniards and Africans thanks to this process we have the privilege of having an infinity of Creole foods with which our first natives were creating and innovating the first recipes with what they found of the nature by means of the hunt the fishing and the agriculture, as well as use of the corn the yucca, all this originated that were creating new recipes and plates as
Our traditional and representative recipes and dishes that undoubtedly mark our palate.
Today I want to share with you a simple and detailed step by step and how to prepare one of our typical foods that we taste especially in this month as they are OUR VENEZOLAN HALLACAS 🇻🇪.
Now, without further ado, I am going to tell you what ingredients we will need to make our recipe, the amount of ingredients may vary according to the amount of hallacas we are going to prepare,this recipe yields approximately 100 hallacas depending on the size of the hallacas.
2k Cebolla
2k Pimenton
2k Ají
Ajo
1k Cebollin
5k Harina pan
1l Aceite
1/2k Onoto
Cubitos
Adobo
Pimienta
Orégano
4k Carne de res
4k pulpa de cochino
4k Tocino
8 Pechugas de pollo
1/2k Pasas
1/2 k Aceitunas
6k Hojas para hallacas
4 Pabilo.
2k Onion
2k Paprika
2k Chili
Garlic
1k Onion
5k Bread flour
1l Oil
1/2k Onoto
Cubes
Adobo
Pepper
Oregano
4k Beef
4k pork pulp
4k Bacon
8 chicken breasts
1/2k Raisins
1/2 k Olives
6k Leaves for hallacas
4 Pabilo.
The first thing we do is to cut all the ingredients such as onion, chili, paprika, onion into small squares as well as cut the beef, pork pulp, bacon, and previously cooked chicken breasts (the latter I like to place it apart from the stew to taste the chicken in the hallaca as well as the bacon).
I must first take the color out of the onotos for this I place the onotos in a large frying pan and add enough oil to fry them and let them release that reddish tone that will help us to give color to the hallacas.
Ready this part we incorporate all the ingredients such as seasonings and meats in addition to this I usually add the broth from the chicken breasts to take the taste is added color onoto marinades, pepper cubes to season let cook for a long time, and this is where we begin to enjoy the rich and delicious aroma of our tradition.
While the stew is on the stove, we take advantage of the moment to organize the leaves, cut them and wash them very well.
The amount of kilos of flour depends on the amount of ingredients, for the dough I started with 2 kilos and added the broth from the stew that I made when it was already warm so that the dough would have a good taste, kneaded little by little so that there would be no lumps, I also added onoto so that it would take color.
after the stew has been rested and the leaves have been cleaned and the dough is ready, we proceed to organize our work table and place the stew in containers as well as the raisins, olives, bacon, chicken, wicker leaves, at home we use to weigh portions of 100 grams so that all of them are regularly of the same size.
now comes the best part to make our delicious hallaca and we make it in the following way we take a sheet we place onoto and on it the portion of dough and a little more onoto on top of it, We pat and press the dough with a plastic bag and stretch it very well so that we have a thin disk of dough, place two tablespoons of chicken stew, raisins, olives and bacon and proceed to close and fold the sheet to form the hallaca, now we can tie it and start this work that although it is very strong, we do it as a family with love and affection.
The only thing left to do is to tie up our hallacas to cook them and taste this dish that is so much a part of our identity.
To cook it we have as tradition to cook them to the firewood since this way it contributes a unique and incomparable flavor that to all enchants for the kitchen of the Venezuelan.
Here I show you this delicacy in two versions: hallacas and the famous bollitos that should not be missed, ready just to enjoy.
Quien escribió para ustedes @amores.sf2 Mil gracias por leer mi contenido deseándoles como siempre la mejor vibra y una feliz navidad y año nuevo 2023, que este año nuevo sea como un hoja en blanco donde podamos escribir nuestras nuevas metas y propósitos por cumplir, con mucha fe optimismo y esperanza. Felicidades a todos.all photos presented in this post are my property taken with my personal phone and edited in incollaje.
My text is translated by Deepl.
Who wrote for you @amores.sf2 Thank you very much for reading my content wishing you as always the best vibes and a Merry Christmas and New Year 2023, may this new year be like a blank page where we can write our new goals and purposes to fulfill, with great faith, optimism and hope. Congratulations to all of you.
🎄🇻🇪🙏