Hallaca SYL
This is for SYL.
the typical plate for Christmas here in Venezuela Call Hallaca, and take two days for make it. I will Try to translate the recipe.
The Firts Day is only for made the Stew.
Ingredients.
stew:
1 kg of finely chopped pork pig.
2 kg of finely chopped beef.
2 kg boiled and shredded chicken (without bones)
½ pound of cooked bacon and chopped finely
1 ½ pounds of diced onions, finely diced
½ pound of thinly sliced leek
¼ pound of finely chopped chives
¾ cup peeled and crushed garlic
½ cup small capers
1 kg of red pepper, seeded and julienned
2 kg of crushed tomatoes, seeded
1 cup raisins
¼ cup finely chopped sweet pepper
2 cups marsala wine
1 cup wine vinegar
½ kg of brown sugar milling
2 / 3 cup cornmeal
salt
pepper
Annatto oil.
decoration:
1 kg of pepper into julienne
½ pound of cooked bacon into strips ½ cm. x 5 cm.
½ kg of pig in ½ inch strips. x 5 cm.
½ pound of boneless chicken breasts into strips
½ pound of onion rings
200 grs. capers
400 grs. stuffed olives
½ pound of raisins.
When you have multiple lists hallacas enter them into a large pot of boiling water for an hour, remove and drain, let cool completely, and if you can wait a day to serve them so you canbetter appreciate their flavor. Introduce them to warm them in boiling water for 20 minutes, remove and drain.
the typical plate for Christmas here in Venezuela Call Hallaca, and take two days for make it. I will Try to translate the recipe.
The Firts Day is only for made the Stew.
Ingredients.
stew:
1 kg of finely chopped pork pig.
2 kg of finely chopped beef.
2 kg boiled and shredded chicken (without bones)
½ pound of cooked bacon and chopped finely
1 ½ pounds of diced onions, finely diced
½ pound of thinly sliced leek
¼ pound of finely chopped chives
¾ cup peeled and crushed garlic
½ cup small capers
1 kg of red pepper, seeded and julienned
2 kg of crushed tomatoes, seeded
1 cup raisins
¼ cup finely chopped sweet pepper
2 cups marsala wine
1 cup wine vinegar
½ kg of brown sugar milling
2 / 3 cup cornmeal
salt
pepper
Annatto oil.
decoration:
1 kg of pepper into julienne
½ pound of cooked bacon into strips ½ cm. x 5 cm.
½ kg of pig in ½ inch strips. x 5 cm.
½ pound of boneless chicken breasts into strips
½ pound of onion rings
200 grs. capers
400 grs. stuffed olives
½ pound of raisins.
leaves.
50 pieces of banana leaves approximately 30x30 cm.
50 pieces of banana leaves approximately 20x20 cm.
50 strips of banana leaves approximately 15x20 cm.
1 roll of wick
50 pieces of banana leaves approximately 30x30 cm.
50 pieces of banana leaves approximately 20x20 cm.
50 strips of banana leaves approximately 15x20 cm.
1 roll of wick
mass:
2 ½ packet of maize flour
5 cups of filthy Butter
3 cups chicken broth
2 cups water
salt
Annatto seeds
2 ½ packet of maize flour
5 cups of filthy Butter
3 cups chicken broth
2 cups water
salt
Annatto seeds
preparation:
Begin the first day making the stew, let stand and reserve the next day prepare the dough and assemble the hallacas ornaments.
stew
Check that the meat does not have excess fat, and are cut into small dice, cook each meat separately in boiling water not softencompletely, reserve broth.
In a large pot saute onion and garlic in hot oil until transparent, add the leek and onion and cook for about 5 minutes, add the paprika and sweet pepper, let cook a few minutes and add themeat, let them enter and add all other ingredients leaving lasttomatoes and wine.
Salt and pepper to taste. Besides the brown sugar dissolves in water and cornmeal. You should verify that it does not dry the stew and add chicken or beef broth. Add the brown sugar anddissolved cornstarch and stir with a wooden paddle, add a little color with annatto oil. Let cook for about 40 minutes to get to thick consistency. Let stand and set aside.
Begin the first day making the stew, let stand and reserve the next day prepare the dough and assemble the hallacas ornaments.
stew
Check that the meat does not have excess fat, and are cut into small dice, cook each meat separately in boiling water not softencompletely, reserve broth.
In a large pot saute onion and garlic in hot oil until transparent, add the leek and onion and cook for about 5 minutes, add the paprika and sweet pepper, let cook a few minutes and add themeat, let them enter and add all other ingredients leaving lasttomatoes and wine.
Salt and pepper to taste. Besides the brown sugar dissolves in water and cornmeal. You should verify that it does not dry the stew and add chicken or beef broth. Add the brown sugar anddissolved cornstarch and stir with a wooden paddle, add a little color with annatto oil. Let cook for about 40 minutes to get to thick consistency. Let stand and set aside.
the mass
The next day you can prepare the dough, ornaments the leaves and to arm hallacas, The dough is prepared by pouring the corn flour in a wooden bowl or container large enough to knead,adding butter and pork, a portion (1 cup) boiled with annatto, butter slips to dismiss the annatto, and other non-colored (3 cups), salt is added and binds everything well, add gradually 3 cups chicken broth and knead again until smooth.
Have all the trimmings in a large counter, the leaves wereremoved large vein that brings to the edge and wash well, drywith a cloth and arranged on the counter, place the dough andstew so that they are at your hands and surrender to the art ofhallacas, do not rush, take your time, practice will become master.
The next day you can prepare the dough, ornaments the leaves and to arm hallacas, The dough is prepared by pouring the corn flour in a wooden bowl or container large enough to knead,adding butter and pork, a portion (1 cup) boiled with annatto, butter slips to dismiss the annatto, and other non-colored (3 cups), salt is added and binds everything well, add gradually 3 cups chicken broth and knead again until smooth.
Have all the trimmings in a large counter, the leaves wereremoved large vein that brings to the edge and wash well, drywith a cloth and arranged on the counter, place the dough andstew so that they are at your hands and surrender to the art ofhallacas, do not rush, take your time, practice will become master.
Preparation.
Now first going to take a leaf from the largest and grease with a little annatto butter, place in the center of the blade a ball of doughand adelgácela fingers, creating a symmetrical circle, then addthe stew already cold and put the ornaments on it harmoniouslydistributed. Then fold the broad side of the leaf, creating a folduntil it closed, Fold ends inward and cover it with the smallest leaf, then take the leaf and pull hallaca ensure the middle, tie with string crossing two times in each direction.
When you have multiple lists hallacas enter them into a large pot of boiling water for an hour, remove and drain, let cool completely, and if you can wait a day to serve them so you canbetter appreciate their flavor. Introduce them to warm them in boiling water for 20 minutes, remove and drain.
Ok Now I gonna show you some ingredient that maybe you don't know.
This is are the Banana leaf.
And this the Maize flour. (This sell in some Stated of USA)
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