Hallacas
Ingredients
2 cups water
4 cloves garlic, minced
1 cup Cooked/canned chickpeas
3 tablespoons olive oil
1/2 teaspoon dried ground chile peppers
4 teaspoons salt
3 tablespoons vinegar
1 teaspoon granulated sugar
2 teaspoons capers
1/2 cup seedless raisins
1/2 cup sliced stuffed olives
4 cups boiling water
cup butter
2 eggs, beaten
Preparation
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Add the capers, raisins and olives. Mix lightly. Set aside.
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Venezuelan method
The dish is prepared in the form of tamales. Banana leaves are used for wrapping the hallacas, but foil or parchment paper will serve as a substitute.
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Fold the paper around the hallacas carefully and tie it securely. If foil is used, it is not necessary to tie it.
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Serve in the papers.
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About
Yellow Harina Pan is used in this recipe to save using onoto seeds to get the yellow coloring traditional in this dish. This recipe was given to me by my Mother in-law who was born in Colombia and lived in Venezuela most of her adult life. I realize this recipe varies over South Americas but this is the only one I use and the only one on this site to date. Please add other hallaca recipes as I would love to see them.Buen Provicho.
Yield:
12.0
Added:
Sunday, November 21, 2010 - 12:29am