Venezuelan Andean Hallacas
"Hallacas are the traditional Venezuelan tamales. Internationally known, these tamales' preparation and ingredients vary in each region of the country and each family adds its own touch. I learned to prepare hallacas with a recipe that comes from the Venezuelan Andes, since my mother is a native of that region. This recipe differentiates from those of other regions because it uses guiso crudo (which is when the hallaca meat filling is not previously cooked. Making hallacas is always a great excuse to reunite with th..."
INGREDIENTS
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4 1/2
lbs beef
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4 1/2
lbs pork meat
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2 1/2
lbs bacon
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2
onions, diced
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6
sweet peppers, diced
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2
medium red peppers, diced
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1
cup green onions, chopped
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8
garlic cloves, finely chopped
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1
tablespoon oregano
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2
tablespoons salt
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1
tablespoon cumin
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1
tablespoon powdered garlic
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1
tablespoon ground pepper
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1 1/2
bottle (25.4 oz) red cooking wine
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12
lbs plantain leaves, smoked
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1
cup vegetable oil
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1
cup pork fat rendering (to cook the annatto)
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1
cup anatto (achiote)
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3
packages (2 lbs each) precooked white corn f
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15
cups low sodium chicken broth
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4 1/2
cups butter (9 bars), at room temperatur
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Salt to taste
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1/2
cup vegetable oil
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4
medium onions, chopped in rings
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3
red peppers, cut in thin strips
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4
cups parsley, in sprigs
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1 1/2
cups black raisins
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2
cups chickpeas, cooked
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1/2
cup capers
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2
cups seedless olives, stuffed with red peppe
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2
packages bacon, chopped in small chunks (2 i
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1
roll cotton yarn
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