Ayaca Venezolana Ingredients Recipes

PORK AND CHICKEN HALLACAS RECIPE BY TASTY

Steps:

• Make the stew: In a food processor, combine the onion, scallions, red bell pepper, leeks, and sweet red peppers. Pulse until broken down to the consistency of a tapenade.
• In a large pot over medium heat, add the lard and pulsed vegetables. Stir to combine and cook for 1-2 minutes, until softened slightly.
• Add the pork shoulder, canned tomatoes, and Worcestershire sauce and bring to a simmer before adding the marsala, piloncillo, salt, pepper, cumin, tomato paste, and gelatin. Cook for about 4 hours, stirring frequently, until the meat is completely cooked and shreds easily. Remove the pot from the heat, allow to cool and refrigerate the stew overnight.
• Make the dough: In a small pot, cook the lard and annatto seeds over high heat until starting to boil. Remove the pot from the heat and let cool. Strain the lard into a bowl and discard the annatto seeds. Set aside 2 tablespoons of the annatto-infused lard for assembly.
• Add the roasted red peppers to a small food processor and process until liquified.
• Transfer the puréed peppers to the bowl of a stand mixer fitted with the whisk attachment, along with the corn flour and chicken stock. Mix on medium-low speed until the dough starts to come together.
• Gradually add the annatto-infused lard and continue kneading. Add the salt and continue kneading until the dough is firm despite its softness, does not stick to your hands, and has a smooth and shiny appearance when rolled into a ball.
• Roll the dough into 10 balls, each about 2 inches (5 cm) in diameter (the size of a lemon).
• Assemble the hallacas: In a small bowl, mix together the giardiniera and Dijon mustard.
• Clean the banana leaves with a damp kitchen towel and remove the vein at the bottom of the leaf, then cut them into 10 sheets about 12 x 14 inches (30 x 35 cm), 10 middle wrapping sheets, about 12 x 10 inches (25 x 30 cm), and 10 small sheets or "belts", about 4 x 10 inches (10 x 25 cm).
• Toast the leaves on a flat skillet over low heat until they have darkened in color and the leaf is flexible, about 30 seconds.
• Brush the center of a 10 x 12-inch (25 x 30 cm) banana leaf with a bit of the reserved annatto-infused lard. Place a ball of dough on the center of the leaf and use a cutting board wrapped in plastic wrap and brushed with more annatto lard to press flat. Place a heaping spoonful of stew in the center. Top with some shredded chicken, 4 olives, a small handful of raisins, golden raisins, and slivered almonds, and 1 teaspoon of the giardiniera-mustard mixture.
• Carefully fold the hallaca by bringing 2 sides of the leaf together, then folding the sides downward together. Fold in the 2 remaining sides, then turn the hallaca seam-side down.
• Place the hallaca, folds down, on the top edge of a 12 x 14-inch (30 x 35 cm) banana leaf, then roll down the length of the leaf. Fold in the sides to seal.
• Place the hallaca, seam-side down, on the short end of a 4 x 10-inch (10 x 25 cm) leaf. Wrap the "belt" around the hallaca, then tie with twine to secure. Repeat with the remaining ingredients.
• Bring a very large pot of water to a boil over high heat.
• Once the water is boiling, add the hallacas. Reduce the heat to medium, cover, and cook for 50-60 minutes until the banana leaves are muted in color and the filling is fully warmed through.
• Remove the hallacas from the pot and place them on a wire rack set over a baking sheet. Let cool slightly before serving.
• The hallacas will keep in the refrigerator for up to 1 month. If serving at a later time, warm the hallacas in boiling water for 15 minutes.
• Enjoy!