Hallacas Vegetarianas

$15.00

Vegetarian Hallacas. (Available All Year Round.)

Filled with Veggies and Soy Meat.

In stock

SKU: 1001 Category:

Description

Hallacas are Venezuelan signature tamales. They are usually eaten during the holiday season
all around the country, and depending on the region ingredients may slightly vary; however,
its main essence remains. The name is pronounced “Ah-Ya-Kah,” and the fundamental difference
between Mexican and central American tamales is that Hallacas are filled pocket style while Mexican,
central American tamales, or Puerto-Rican pastels have the stew blended within the dough.
Furthermore, Hallacas preparation include European ingredients which are added after the braise.
These are raisins, capers, olives, chopped almonds—Caracas and other regions—Other localities inland
garnish them with garbanzo beans, potatoes, and in some cases boiled eggs. In the coastal regions fish
is a variety that substitutes the meat. Additionally, Hallacas are crafted with previously colored cornmeal
flavored with Annatto. Finally, Hallacas are wrapped in plantain leaves, an African custom, as opposed to
the tamales that come wrapped in corn husks and they are mainly made from pork.

Interested in learning more?
Please visit our section History of the Hallacas.

Additional information

Weight 2 lbs
Dimensions 8 × 8 × 8 in

Directions

Hallacas are fully cooked. You will only be heating them up.
1-Fill a big pasta pot with water up to 3/4 of the pot.
2-When the water is boiling remove the plastic wrap and carefully drop the frozen Hallacas into the boiling water.
3-Once the water boils back, set the stove timer for 25 minutes.
4-After they’ve boiled for 25 minutes carefully remove Hallacas from the pot, strain excess water, and let them sit in the sink for about a minute.
5-Cut the string and carefully remove the first layer of the banana leave wrap, then open the final wrap layer gently to prevent the Hallaca from braking.
6-(Optional) Grab the last leave from each end and place the Hallaca in a flat plate on the leave, then with great finesse gently pull up to flip the Hallaca out of the leave so that it rests in the plate, and “Buen Provecho.”

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