Hallaca is very similar to tamales.
Hallaca is a Venezuelan dish made from cornmeal or corn dough, with a mixture of different types of meat as a filling. It is then wrapped in banana or banana leaves in individual pieces. This dish is very similar to the “tamales” and “empanada”, both Hispanic dishes that also have fillings inside pieces of dough. Hallaca can be alternatively spelled as “hayaca” and is also considered a part of Mexican cuisine.
Peppers can be added to hallaca to create a chunky consistency.
There are many explanations for how hallaca came to be. One story goes that hallaca originated as slave food during Venezuela’s colonial times. During Christmas celebrations, plantation owners and owners gave slaves and workers leftover food from festive meals. In turn, the slaves mixed the leftovers in an ingenious way and prepared them as a filling inside the cornmeal dough, finally creating the hayaca.
Hallacas are boiled or steamed before being eaten and served.
Other sources even mentioned how foreign slaves would repeatedly say “alla” and “aca”, translated as “there” and “here”, while pointing to their master’s plate and their own corn cakes, suggesting that the master gave them some food to make your corn cakes more appetizing. The combination of the two words gave rise to the name of the dish: hallaca. Other accounts say that hayaca actually originated from tamales, a dish whose roots go back to the Mayan and Aztec civilizations.
The preparation and cooking of hallacas are often time consuming and therefore they are usually made in large batches that can last several days of the holiday season. Cornmeal dough is usually prepared by initially heating the annatto seeds in a little oil until the oil turns red. In a separate pan, spices such as pepper, coriander seeds, garlic and onions are fried and boiled to make a vegetable broth. Annatto seeds and vegetable broth are then combined and strained to prevent the dough from becoming sticky. Cornmeal is then added and gradually stirred until the dough is soft but firm enough to hold its shape.
The meat used for the stuffing usually includes beef, chicken and pork, all cooked together with other ingredients like olives, capers and raisins. Peppers, garbanzos and walnuts can also be added to create a chunky consistency. The dough is then spread on pieces of banana or banana leaves and a spoonful of meat filling is placed in the center. The finished hallaca is then rolled and rolled inside the sheet, tied with string around it. Hallacas are boiled or steamed before being eaten and served.