The Hallaca is a colorful dish that adorns the Venezuelan table, from this preparation various variants arise, such as the bean stew, below the recipe.
Black Bean Hallacas
- 2 kilos of black beans
- 2 large garlic heads
- 1 kilo of tomato
- 1/2 kilo of paprika
- 2 tbsp. cumin
- hot pepper to taste
- 1 can of seasoned tomato puree
- Enough oil for frying
- 3 tablespoons of vegetable broth
- Capers, raisins and olives to taste
Ingredients for the dough
- 2 1/2 packages of precooked cornmeal
- 10 tbsp. of vegetable shortening
- 10 tbsp. of butter
- 1/2 liters of water
- 6 cups of vegetable broth or 14 cubes of legumes
- 8 packages of Hallaca leaves
- 8 rolls of wick
Preparation of the stew:
Soak the beans overnight. The next day, boil in enough water, until they are almost soft. Make a stew or stir-fry with the garlic, onion, chili, cumin, tomatoes, capers, raisins and olives. Stir fry for a few minutes and add the can of seasoned puree and stir very well.
When the sofrito is ready, add to the beans and cook until all the liquid is consumed and then fry slowly.
Preparation of the dough:
In a large container pour the cornmeal and dissolve the vegetable cubes in a cup of boiling water or in the broth, knead little by little so that the flour does not form lumps and slowly add the water, and continue kneading, add the onoto and the butter; knead to unite well.
Finally add the butter so that the dough is smooth. Form 50 balls.
Preparation of the Halcas:
Wash the leaves very well and cut them widthwise into 50 squares 50 centimeters long and 50 30 centimeters long. From what remains, take strips 8 centimeters wide.
In the center of each of the large sheets, place a ball of dough and with your hands soaked in water and grease, spread them out until they are thin.
In the center of each sheet with the flattened dough, place a tablespoon of the bean stew. Fold the sheet lengthwise on itself. Make a fold so that the stew does not come out. Then the tips towards the center and then the other towards the center.
Wrap in a smaller sheet placing it at the bias and then wrap a belt with the strips of the sheets.
Tie with the wick as if it were a package.
In a large container, pour enough salted water, when it is boiling, put the Halcas, cover them and wait for them to boil again. From that moment count 30 minutes and remove them.
Drain them and let them cool before putting them in the fridge. They should be eaten the next day, heating them before serving, in a water bath or in boiling water