Recetas de cocina

2.  Preparation of the stew
 Preparation of the mass and conditioning of the leave
 The preparation and cooking of the delicacy

3. FOR 50 HALLACAS
Stew
2 kg of tomato without crushed seed
1 cup raisins
¼ cup finely chopped fresh chili
2 cups of marsala wine
1 cup wine vinegar
½ kg of ground paper
2/3 cup cornmeal
Salt
Pepper
Oil with onoto

4. Ornament:
1 kg of julienne paprika
½ kg of bacon cooked in strips of ½ cm. x 5 cm.
½ kg of pig in strips of ½ cm. x 5 cm.
½ kg of boneless breasts in strips
½ kg of onion in rings
200 grs. Capers
400 grs. Filled olives
½ kg of raisins
Optional: vinegar pickles, almonds without shell

5. Leaves
50 pieces of banana leaves of about 30x30 cm.
50 pieces of banana leaves about 20x20 cm.
50 strips of banana leaves of about 15x20 cm.
1 roll of wick

6. Dough
Massa for Hallacas List
Mass list
2 ½ packets of corn flour
5 cups of pig fat
3 cups chicken broth
2 cups water
Salt
Onoto seeds

7. Verify that the meats are fat-free, and cut into small dice, cook each meat separately in boiling water,
without completely softening, reserve broths.
In a large cauldron saute the onion and garlic in hot oil, until transparent, add the garlic and chives
and let cook for about 5 minutes, add the paprika and sweet pepper, let cook a few minutes more
and add the meats, leave them Which are incorporated and add all other ingredients leaving the
tomatoes and wine last.
Salt and pepper to taste. Dissolve the paperboard in water and the corn flour. You should verify that
the stew does not dry and add chicken broth or beef. Add the paperboard and the corn flour
dissolved, and stir with a wooden palette, apply a little color with oil with onoto. Let cook for about 40
minutes, until thick consistency. Let stand and reserve.

8. The dough can be prepared by pouring the cornmeal into a wooden pan or a large enough container
to be able to knead it, and adding some extra fat to it. (1 cup) boiled with onoto, the butter is drained
to discard the onoto, and another uncolored (3 cups), the salt is added and it is united everything
well, is added little by little 3 cups of chicken broth and Knead again until smooth.

9. Arrange all the ornaments in a large inn, the leaves are removed the thick vein that brings to the
bank and wash very well, are dried with a cloth and are arranged in the inn, place the dough and
stew so that they are At the reach of his hands and indulge in the art of making hallacas, do not
rush, take your time, practice will become a teacher.
Now, first take a larger sheet and grease it with a little bit of buttered butter, place a ball of dough in
the center of the sheet and thin it with your fingers, creating a symmetrical circumference, then add
the stew and Cold and on this place the ornaments distributed harmoniously. Then fold over the wide
side of the leaf, creating a fold until it is closed, fold the ends inward and wrap it with the smallest
leaf, then take the leaf strip and secure the hallaca in the middle, wrap it with wick by crossing it two
Times in each direction

10. When you have several ready-made dishes, place them in a large pot with boiling water for an hour,
remove them and drain them, allow them to cool completely, and if possible wait a full day to serve
them, you can appreciate their taste better. To heat them, introduce them in boiling water for 20
minutes, remove and drain them.