Hallacas

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs diced beef
• 1 1/2 lbs diced lamb
• 2 cups water
• 4 garlic cloves, minced
• 1 cup canned chick-peas
• 3 tablespoons olive oil
• 4 tomatoes, chopped
• 4 onions, chopped
• 2 green bell peppers, chopped
• 1/2 teaspoon ground dried chili
• 4 tablespoons chopped parsley
• 4 teaspoons salt
• 3 tablespoons vinegar
• 1 teaspoon granulated sugar
• 2 teaspoons capers
• 1/2 cup seedless raisin
• 1/2 cup sliced stuffed olives
• 3 cups cornmeal
• 4 cups boiling water
• 1/3 cup butter
• 2 eggs, beaten

Recipe

• 1 combine beef, lamb, water, and garlic in a saucepan. bring to a boil and cook over medium heat for 45 minutes. drain and chop coarsely. add the chickpeas, mixing lightly.
• 2 heat the oil in a large skillet. add the tomatoes, onions, peppers, chile, parsley, 2 tsp of salt, vinegar, sugar and the meat mixture. cook over low heat for 15 minutes stirring occasionally.
• 3 add the capers, raisins, and olivs. mix lightly, set aside.
• 4 mix the cornmeal with a little cold water. add to the boiling water in a saucepan, stirring constantly. add the butter and remaining salt. cook over low heat for 15 minutes. remove from the heat and add the eggs, beating until a smooth dough is formed.
• 5 butter a 3-qt round or square baking dish. line it with 2/3 of the cornmeal mixture and pour the meat mixture into it. spread the remaining corn meal on top. cover the dish with a piece of foil and tie it. place in a pan of water. bake at 350 deg. f for 1 hour.
• 6 venezuelan method: the dish is prepared in teh form of tamales. banana leaves are used for warpping the hallacas, but foil or parchment paper will serve as a substitute. cut 10in squares of either. spread about 4 tbsp of the cornmeal dough in the center and press as thin as possible. place 2 tbsp of the meat mixture on the dough and fold over, sealing the edges as well as possible. if the dough breaks, patch it wiht a little more dough. fold the paper around the hallacas carefully and tie securely. if foil is used, it is not necessary to tie it. boil in a large saucepan of salted water for 1.5 hours.