¡JULIANA vendió 4,000 HALLACAS en TOVAR! y esta es su RECETA REVELADA 🍺😍 Valen de Viaje

00:00 - The aroma that fills Tovar 01:06 - The secret of the seasonings and the chicken broth 02:03 - From a personal challenge to selling 4,000 hallacas 02:40 - The meats: The order behind the flavor 04:00 - Why raw stew? The ancestral technique 05:10 - The secret ingredients: Panela, Oregano, and Beer 07:22 - The art of kneading with intention (Reiki in the kitchen) 09:20 - The perfect color: Hot annatto oil 10:35 - The reward behind the challenge: Juliana's story 13:42 - The garnishes of the Andean Hallaca (Chickpeas and more) 14:30 - Valentina tries to assemble her first Andean hallaca 17:05 - The final test! Hallaca Breakfast in Tovar The hallaca is the only dish that unites all Venezuelans on the same day and at the same time. On December 24th and 31st, in every corner of the country, this tradition is repeated, combining family, memories, and celebration. But each region and each household has its own particular way of preparing it. The Andean hallaca is a world apart, full of intense aromas and inherited secrets. In this chapter, we tell the story of Juliana Montilla, a young woman from Tovar, Mérida, who prepares her hallacas following her ancestors' recipe and the teachings of her aunt, María Eugenia. She has been making them for seven years to support her two children and approaches it with a devotion that transforms the kitchen into a temple. She doesn't allow anyone to touch either the dough or the filling. She buys the beef and pork already ground from her trusted butcher, but she only cuts the chicken herself, because she fears that a bone or piece of skin might get into the mixture. The Andean stew is made raw, using beer to enhance the flavors and plenty of wild oregano, which she crushes by hand. The mixture cooks inside the hallaca for three hours, while the ingredients, always bought at Los Ramones in the Central Market of Tovar, release the aroma that anyone who has spent Christmas in Mérida will recognize. Juliana kneads the dough sitting on a bench as if she were riding a horse, because she has loved riding all her life. She uses only two leaves, arranging them in a particular way and tying them with two turns on each side. The garnish includes capers, olives, raisins, and chickpeas. The dough is almost liquid; it doesn't spread: it's barely allowed to fall and then stretched by hand. This chapter rescues Juliana's story and, with it, the way to prepare an authentic Andean hallaca. A gift so that any Venezuelan, wherever they live, can make it and experience the flavor of their region. SUBSCRIBE:    / @valendeviaje   Instagram:   / valendeviaje   📌Journalist/General Production: Valentina Quintero - @valendeviaje 📌Digital Media Manager: Adeimar Bastidas - @adeimarbl 📌Post-Production Director: Gustavo Mendoza - @el_tasto 📌Graphic Design: Stephanye Cuellar - @stephanye._ 📌Motion Graphics: Andrés Ungaro - @gazoo69 📌YouTube Optimization Team: Barbara Mongou - @barbaramongou Ricardo Miranda - @popinteractivo