Hallacas Venezolanas, Sabores que unen en Navidad/ La MEJOR GUIA para preparar hallacas fácil y deli

Hello everyone! WELCOME! I'm so happy to have you on my channel ❤️ Today I'm bringing you a very special and traditional recipe: authentic Venezuelan hallacas. This dish is not only a Christmas classic, but also a symbol of family unity and our roots. From preparing the stew to assembling and tying it, each step has its own magic, and I want to share it with you. I'm going to show you how to make this delicacy full of flavor, history, and love, so you can enjoy it at home too. So, get ready, get to work, and let's begin this culinary adventure together! Ingredients: For cooking the chicken: 1.820kg whole chicken (of which we ended up using 800g chicken already separated from the bones) 550g breast 1 onion Scallions Cilantro and parsley sprigs 2 tablespoons salt For the annatto oil Annatto seeds or powder Oil For the stew 1 cup annatto oil 800g shredded chicken (already cooked) 1kg beef 500g pork 650g white onion 50g garlic 300g leeks 150g scallions 480g red bell pepper 160g sweet pepper 50g capers 80g raisins 250ml red wine For The Dough 2kg Cornflour (PAN, Yellow) Chicken Broth Annatto Oil Salt 3kg Plantain Leaves For the Hallaca Decoration Onion Rings Chunks of Chicken Breast Red Bell Pepper Strips Green Bell Pepper Strips Olives Capers Raisins Step by Step: 1. Cooking the Chicken and Making the Broth • Cook the chicken (cook the breast first, which is used to assemble the hallaca) in water with a touch of salt and spices to taste. I used onion, cilantro sprigs, parsley, and chives. • Once ready, remove the chicken, shred it, and reserve the broth, as we'll use it later for the dough. 2. Preparing the annatto oil • In a small pan, heat the oil with annatto seeds until the oil turns a deep red. • Strain the oil to remove the seeds and set aside. This oil will add color and flavor to the dough and the stew. 3. Preparing the stew • In a large pot, heat the annatto oil and begin to sauté the seasonings: • Onion, garlic, leek, red bell pepper, sweet pepper, and chives. • When the seasonings are well sautéed, add the meats: • First the pork, then the beef. • Add the capers, raisins, salt, and wine, mixing well. • Cook for about 20-30 minutes, stirring occasionally. • Finally, add the previously cooked and shredded chicken and let it cook for another 20-30 minutes to blend the flavors. The stew is ready! 4. Preparing the Banana Leaves • Wash the banana leaves well to remove any impurities. • Cut them into rectangles of different sizes as needed: the base leaf, the secondary leaf, and the wrapping leaf. (If you have enough) 5. Preparing the Dough • Strain the reserved chicken broth and use it as the base liquid for kneading. • In a large bowl, mix the broth with annatto oil and salt. • Note: Taste the mixture because the broth already contains salt. • Gradually add the precooked yellow cornmeal while alternating with the liquid, kneading constantly until you obtain a smooth and manageable texture. The dough should be neither too soft nor too hard. 6. Assembling the hallacas • Spread a banana leaf (the base leaf) and moisten it with a little annatto oil using a cloth. • Make a ball of dough, place it in the center of the leaf, and spread it with your hands until you have a thin circle of the desired size. • Add a generous portion of the stew to the center of the dough. • Decorate with the following garnishes: • An onion ring, a piece of chicken breast, strips of red and green bell pepper, olives, raisins, and capers to taste. • Close the hallaca by lifting the ends of the leaves facing each other until they meet, then fold the other two ends together to seal it completely. • Tie the hallaca with string, making sure it is firm. • Lightly press the hallaca down on the counter with both hands to secure it. The hallaca is now ready to cook! 7. Cooking the Hallacas • Fill a large pot less than halfway with water and bring it to a boil. • Carefully add the hallacas and add more water if necessary to cover them completely. • When the water returns to a boil, cook for 40-50 minutes. • Carefully remove the hallacas and let them rest for a few minutes before serving. This is how to prepare delicious Venezuelan hallacas, a tradition full of love and flavor. I hope you enjoy making them as much as I do! Let me know in the comments how this recipe turned out and don't forget to subscribe for more content. See you in the next video! To contact me: [email protected]