Hallaca Venezolana

Ingredients

• ½ lb ground beef
• ½ lb ground pork
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• ½ cup green olives, chopped
• ⅓ cup raisins
• 1 tsp cumin
• 1 tsp paprika
• 2 cups cornmeal (arepa flour)
• 1.5 cups vegetable broth, warm
• 3 tbsp butter
• 8 leaves banana leaves (or parchment paper)

Instructions

1. 1

   Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.

2. 2

   Add beef and pork, breaking with a spoon, until no pink remains, ~8 minutes.

3. 3

   Stir in diced onion and cook until softened, ~4 minutes.

4. 4

   Add garlic and cook until fragrant, 30 seconds.

5. 5

   Stir in cumin, paprika, olives, and raisins. Season with salt and pepper.

6. 6

   Cook until olives and raisins soften slightly, ~3 minutes. Remove from heat.

7. 7

   Combine cornmeal, warm broth, butter, and 0.5 tsp salt in a bowl.

8. 8

   Stir until dough is smooth and holds together, ~2 minutes. Let cool slightly.

9. 9

   Blanch banana leaves 2 minutes to soften if fresh. Pat dry with paper towels.

10. 10

    Spread 3 tbsp dough in center of a banana leaf, leaving 2-inch border.

11. 11

    Spoon 2 tbsp filling in center of dough. Fold leaf over, then fold sides inward.

12. 12

    Repeat with remaining leaves, dough, and filling. You'll make 8 hallacas total.

13. 13

    Fill a large pot with 3 inches water. Bring to boil, then reduce to simmer.

14. 14

    Gently place hallacas seam-side down in simmering water. Cover and cook 45 minutes.

15. 15

    Hallacas are done when dough has set and pulls cleanly from banana leaf. Serve hot.

Tools you’ll need

• large skillet
• wooden spoon
• large bowl
• large pot with lid
• paper towels

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