Hallacas

Name: Hallacas
Ingredients: 1 1/2 lbs diced beef; 1 1/2 lbs diced pork; 2 cups water; 4 garlic cloves, minced; 1 cup canned chick-peas; 3 tablespoons olive oil; 4 tomatoes, chopped; 4 onions, chopped; 2 green bell peppers, chopped; 1/2 teaspoon ground dried chili; 4 tablespoons chopped parsley; 4 teaspoons salt; 3 tablespoons vinegar; 1 teaspoon granulated sugar; 2 teaspoons capers; 1/2 cup seedless raisin; 1/2 cup sliced stuffed olives; 3 cups cornmeal; 4 cups boiling water; 1/3 cup butter; 2 eggs, beaten

21 ingredients

6 steps

Ingredients

1 1/2 lbs diced beef
1 1/2 lbs diced pork
2 cups water
4 garlic cloves, minced
1 cup canned chick-peas
3 tablespoons olive oil
4 tomatoes, chopped
4 onions, chopped
2 green bell peppers, chopped
1/2 teaspoon ground dried chili
4 tablespoons chopped parsley
4 teaspoons salt
3 tablespoons vinegar
1 teaspoon granulated sugar
2 teaspoons capers
1/2 cup seedless raisin
1/2 cup sliced stuffed olives
3 cups cornmeal
4 cups boiling water
1/3 cup butter
2 eggs, beaten

Directions

1

Combine beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop coarsely. Add the chickpeas, mixing lightly.
2

Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chile, parsley, 2 tsp of salt, vinegar, sugar and the meat mixture. Cook over low heat for 15 minutes stirring occasionally.
3

Add the capers, raisins, and olivs. Mix lightly, set aside.
4

Mix the cornmeal with a little cold water. Add to the boiling water in a saucepan, stirring constantly. Add the butter and remaining salt. Cook over low heat for 15 minutes. Remove from the heat and add the eggs, beating until a smooth dough is formed.
5

Butter a 3-qt round or square baking dish. Line it with 2/3 of the cornmeal mixture and pour the meat mixture into it. Spread the remaining corn meal on top. Cover the dish with a piece of foil and tie it. Place in a pan of water. Bake at 350 deg. F for 1 hour.
6

Venezuelan method: The dish is prepared in teh form of tamales. Banana leaves are used for warpping the hallacas, but foil or parchment paper will serve as a substitute. Cut 10in squares of either. Spread about 4 tbsp of the cornmeal dough in the center and press as thin as possible. Place 2 tbsp of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it wiht a little more dough. Fold the paper around the hallacas carefully and tie securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours.