Hallaca
A Venezuelan holiday favorite: seasoned corn dough filled with a savory meat stew, wrapped in plantain leaves and steamed. This simplified version keeps the classic flavors while being weeknight-friendly.
- Total time
- 45 min
- Servings
- 4
- Calories
- 450
- Protein
- 25g
Ingredients
- 2 cups cornmeal
- 2 cups chicken broth
- 2 cups cooked shredded chicken
- 1 medium onion
- 1 medium red bell pepper
- ½ cup green olives
- ¼ cup raisins
- 8 pieces plantain leaves
Instructions
- 1
In a large bowl, mix 2 cups cornmeal with 2 cups chicken broth and 1 tsp salt until a soft dough forms. Set aside.
- 2
In a skillet over medium heat, sauté 1 diced onion and 1 diced red bell pepper in 2 tbsp oil until soft, about 5 minutes.
- 3
Add 2 cups shredded chicken, 0.5 cup olives, and 0.25 cup raisins to the skillet. Cook for 3 minutes, stirring, until heated through.
- 4
Lay out 8 plantain leaf pieces (about 12x12 inches). Place a spoonful of dough in the center of each, flattening into a rectangle.
- 5
Top each dough with a spoonful of the chicken mixture. Fold the leaf over to enclose the filling, then tie with kitchen twine to secure.
- 6
Place the hallacas in a steamer basket over boiling water. Steam for 30 minutes, until the dough is firm and cooked through.
- 7
Let cool slightly before unwrapping. Serve warm, removing the leaf before eating.
Tools you’ll need
- Large bowl
- Skillet
- Steamer basket
- Kitchen twine
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