Venezuelan Hallacas


This is how we prepare the Hallas at home (or rather .. this is how my mother-in-law prepares them);). The ingredients that I give yield about 30 approximately. I hope you like it. Here I go:

We go by parts: The stew, the dough, the dressings, the leaves, the decorations.


Ingredients for the Stew:

  • 2kg of Black Pulp
  • 3 Chicken Breasts
  • 300 gr of bacon

Ingredients for the Dressing:

  • 2 Peppers
  • 3 chives
  • 2 onions
  • 1 Garlic Joint
  • 5 sweet chili peppers
  • 4 Cloves of Garlic.
  • Caper


Preparation of the Hallacas:

First we parboil the chicken breasts with a little salt, pepper, an onion, a piece of paprika, and two cloves of garlic. After they are boiled, they are removed from the pot and chopped into small squares. (reserve the broth because we will use it for the dough)

We chop all these dressings (have capers on hand)

We chop the meat into small pieces and put it in the saucepan with a little oil and the seasonings that we have blended. We add marinade, salt, pepper, Worcestershire sauce, a meat cube. We cook the meat for about 10 minutes and then add the minced chicken and bacon.

Add 2 tablespoons of Capers and cook for approximately 30 to 45 minutes until the stew is juicy.

For the dough: 2 packages of bread flour, mixed with the water left over from boiling the chicken, add a little more salt.

To color the dough, heat a cup and a half of oil and add 4 tablespoons of onoto. We strain and add a cup of this mixture to the dough and reserve half a cup for when

The leaves: Buy about 1 and a half or two kg of Banana leaves. We remove the thick vein from the shore and cut it into squares of 30 x 30 cm and other small ones of 20 x 20 cm (for each sacaca). We wash them and dry them with a clean kitchen towel.

For the decorations

  • Olives
  • Capers
  • Raisins
  • Onions, chopped into small wheels
  • chopped paprika into strips.

Ok Here we go: We make several balls of dough and we assemble them as follows: We place a large piece of sheet (30 x 30) and grease it with a little of the mixture. We take a ball of dough and crush it with our hands until there is a circumference of about 1/2 cm thick.

Add in the center the stew (that is not hot) and then the decorations. (a strip of paprika, capers, olives, raisins etc.)

We fold the two parts of the sheet in such a way that the dough covers the filling and then we join the edges and fold creating a fold and then we fold the ends inwards so that it is well closed. Now wrap with the smallest sheet (20 x 20 cm) and tie with wick (a small roll is enough for 30 Hallas)

We put a large pot of water to boil, and when we have several assembled Hallas, we introduce them and cook for approximately 1 hour. We take them out, let them drain and that’s it!

After they are cold you can store them in the freezer or in the refrigerator and to heat them we do it in a pot with boiling water for 15 to 20 min, drain and serve. Others take the leaves off them and put them in the microwave, but I don’t particularly like it.

I hope they are delicious and have a Merry Christmas and a New Year full of many good things for everyone! : D

Do not miss how to make the richest Ham Bread in this step-by-step video and photo tutorial! and also the Black Roast that cannot be missing in our Christmas dish!

Leave me your comments !! and send your photo to my Facebook La Cocina de Gisele to upload it to the album!

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