Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Venezuelan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE MEAT FILLING: Put beef, pork, and bacon in a large pan. Puree the tomatoes with the peeled onion and garlic. Add mixture to the meat pan along with the salt, marjoram, and leek. Cover and bring to a boil. Lower heat and continue cooking until all meat is tender, about 2 hours. | 2. When meat is tender, add to the meat mixture the capers, mustard pickles, vinegar, bell pepper, Worcestershire sauce, and sugar. Salt and pepper to taste. | 3. Raise the heat to high and cook the filling, stirring, until almost all liquid in the pan has evaporated, about 10 minutes. Add the raisins and set filling aside. | 4. FOR THE MASA DOUGH: Over a low heat, melt 1/3 cup lard with the annatto seeds. Simmer 2 to 3 minutes. | 5. Whip remaining lard until fluffy. Beat in masa harina, salt, cayenne peper, and water. Finally, beat in melted, strained lard, discarding annatto seeds. Form dough into 24 balls. | 6. FOR THE FINAL PREPARATIONS: Put a ball of Masa Dough in the center of each corn husk. Flatten dough out to 1/8-inch thickness. Top each masa-coated husk with an equal distribution of the meat mixture, chicken, hard cooked eggs, almonds, pimentos, and olives. Sprinkle on Tabasco sauce to taste. | 7. Fold corn husks to completely encase the filling. Tie each hallaca with thin strips of corn husk or kitchen string. When tightly assembled, steam halacas for 1 hour. Serve piping hot. | 8. NOTE: Hallacas are easily refrigerated or frozen. Reheat by steaming again until hot. Makes 24 Hallacas. | 9. source--Macuto-Sheraton Hotel, Caracas, Venezuela. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		cut round	530.4012	0.0	104.5842	12.1947
pork	1	lb	cut lean	1705.536	0.0	63.0958	159.0775
bacon	1/4		cut	29.19	0.0896	0.8834	2.7783
tomato	3		peeled seeded	84.87	18.819000000000003	4.428	0.738
onion	1		peeled	64.0	14.944	1.76	0.16
garlic clove	3			126.0833	0.0	28.05	0.7083
salt	1	tablespoon		-	-	-	-
marjoram	2	teaspoons		3.252	0.7267	0.1519	0.0845
leek	1		diced	-	-	-	-
caper	1/4	cup		7.912000000000001	1.6822	0.8118	0.2958
mustard relish	1	tablespoon	minced	126.0833	0.0	28.05	0.7083
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
bell pepper	1		cut	126.0833	0.0	28.05	0.7083
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
dark brown sugar	1 1/2	1/2		126.0833	0.0	28.05	0.7083
salt pepper				126.0833	0.0	28.05	0.7083
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
vegetable shortening	2/3	cup		1230.0	0.0	0.0	136.6667
annatto seed	1	teaspoon		126.0833	0.0	28.05	0.7083
masa harina flour	2	cups	dehydrated treated	126.0833	0.0	28.05	0.7083
salt	1	teaspoon		-	-	-	-
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
water	1 1/3	1/3		0.0	0.0	0.0	0.0
corn husk	24			126.0833	0.0	28.05	0.7083
chicken	1	lb	shredded cooked	640.6415	0.1792	78.1314	36.2881
hard egg	4		sliced boiled	126.0833	0.0	28.05	0.7083
almond	1/4	cup	blanched	481.78	0.0	0.0	54.5
pimiento	2	ounces	sliced	127.5727	4.7967	6.3673	9.0435
pimento olive	5	ounces	stuffed cut	126.0833	0.0	28.05	0.7083
tabasco sauce				126.0833	0.0	28.05	0.7083

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.