Venezuelan Hellucas

Ingredients

For The Dough

• 4 cups pre-cooked corn flour (such as Harina P.A.N. or Masarepa)
• 4 cups warm water
• 1/2 cup vegetable oil
• 1 tsp. salt

For The Filling

• 2 lbs. beef chuck roast, or vegetable chunks diced
• 1 cup beef or chicken broth
• 1 cup diced onion
• 1 cup diced red bell pepper
• 1 cup diced green bell pepper
• 1 cup diced carrots
• 1 cup pitted green olives, sliced
• 1/2 cup raisins
• 1/2 cup capers, drained
• 1/2 cup chopped cilantro
• 4 cloves garlic, minced
• 3 tbsp. vegetable oil
• 2 tbsp. tomato paste
• 1 tbsp. ground cumin
• 1 tbsp. dried oregano
• 1 tbsp. paprika
• 1 tsp. salt
• 1/2 tsp. black pepper

For Wrapping And Cooking

• Banana leaves, cut into 12×12-inch squares
• Butcher’s twine or cooking string

Directions

1. Mix the pre-cooked corn flour, salt, and warm water in a large mixing basin until a smooth dough forms.
2. Add the vegetable oil and knead for a few minutes until the dough is soft and pliable.
3. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
4. Heat the vegetable oil in a large pot over medium heat.
5. Add the diced onion, red and green bell peppers, carrots, and minced garlic.
6. Sauté until the vegetables are softened.
7. Add the beef to the pot and cook until it is browned.
8. Stir in the tomato paste, ground cumin, dried oregano, paprika, salt, and black pepper.
9. Mix well to coat the meat and vegetables with the spices.
10. Pour the beef or chicken broth, then add the sliced green olives, raisins, capers, and chopped cilantro.
11. Stir everything together and bring the mixture to a simmer.
12. Reduce the heat to low, cover the pot, and let it simmer for 1 to 11/2 hours or until the meat is tender and the flavors are well combined.
13. Remove from heat and let the filling cool.
14. Blanch the banana leaves in boiling water for a few seconds, then cool them in cold water.
15. Cut them into 12×12-inch squares.
16. To assemble the Hallacas, place about 1/4 cup of the dough in the center of a square of banana leaf.
17. Spread it into a rectangle, leaving about 1 inch of space on the sides.
18. Place about 1/4 cup of the cooled filling in the center of the dough rectangle.
19. Fold the sides of the banana leaf over the filling, then fold the top and bottom edges to enclose the filling completely.
20. Secure the Hallacas tightly with butcher’s twine or cooking string.
21. Repeat the process with the remaining dough, filling, and banana leaves until all the Hallacas are assembled.
22. In a large pot, bring water to a boil.
23. Carefully place the Hallacas in the pot, ensuring they are fully submerged.
24. Cook the Hallacas for about 1 to 11⁄2 hours or until the dough is firm and cooked through.
25. Remove the Hallacas from the water and let them cool slightly.
26. Once the Hallacas have cooled slightly, carefully remove the string and unwrap them from the banana leaves. Serve them warm.
27. Hallacas are traditionally served with a side of salad or coleslaw. They can also be accompanied by other traditional Venezuelan dishes such as black beans and rice.

Enjoy your delicious and authentic Venezuelan Hallacas! They are a special treat during the holiday season or for any special occasion.