dinner · dairy-free · gluten-free
Hallacas (Christmas tamales)
Venezuela's Christmas tamales: annatto masa filled with pork, chicken and beef stew, olives, raisins and peppers, wrapped in plantain leaves.
- Time
- 300min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Make the guiso a day ahead: brown meats, add vegetables, wine, capers, sugar and spices and stew until thick and the meat is tender; chill.
-
2
Knead corn flour with stock, annatto oil and salt into a soft masa.
-
3
Spread a thin round of masa on an oiled leaf, add guiso and the garnishes.
-
4
Fold into a rectangle, wrap in a second leaf and tie with twine.
-
5
Boil 1 hour; serve hot (they freeze well).
