Hallacas

$14.00

Venezuelan Hallacas (Available All Year Round.)

Our Hallacas are 100% Venezuelan Style. Filled with the Traditional Christmas Stew/Guiso a base de Cochino, Gallina y Res. Made from Pork, Chicken, and Beef. Caraqueña Style.
Price is per Hallaca. Minimum purchase 4 Hallacas.

In stock

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Description

Hallaca is Venezuelan signature tamale. Hallaca’s name is pronounced “Ah-Ya-Kah.” Venezuelans usually eat Hallacas during the holidays. Hallacas are a pocket style Tamale stuff with a combination of pork, chicken, and beef. Nevertheless, the ingredients vary depending on location; yet, the essence prevails. Hallacas include European ingredients like onions, peppers, raisins, olives, capers, and sometimes sliced almonds. In some areas like Zulia state chick peas can hit your palate, it’s a thing of personal touch. Hallacas pocketed—dough—is flavorful and thin. Their wrap is a plantain leave as opposed to all other kind of Tamales. Also, the latter have the meat and dough all mix up in and wrap in corn husks and for the most part are from pork. That is the main difference between an Hallaca and a Tamale.

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

Additional information

Weight 1.2 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.”

History of the Hallacas

Popular Story:

Hallacas is the oldest food tradition in Venezuela and it is the most popular Christmas meal
served during the holidays. Its name is pronounced “ah-ya-ka” and it is still prepared in a
similar fashion to the colonial times; however with some modern refinements and personal touches.
The Hallaca is also the most representative icons of Venezuelan multicultural heritage, as its preparation
includes European ingredients such as raisins, nuts, olives, among others. Indigenous
ingredients like corn meal and annatto seeds, and African ingredients like plantain leaves used for wrapping.

Although there are many different stories about its origins,
the most popular one states that it was created by the slaves back in colonial times.
During those days the slaves used to put the leftovers of their master’s Christmas festivities
in a bit of cornmeal dough, then they would wrap them with banana leaves
and boil them to blend the flavors.

As many things in Venezuela, the hallaca has the influence of three cultures the white Hispanic,
the Indian, and the African. The most popular version calls for a stew with pork, chicken and beef.
In the Andean region they like to add boiled eggs into the mix. And like that every region has its
own different way of making it to give it their personal signature, as well as families.
This is also the reason why they say: “No hallaca tastes like another”. Normally they acquire a
better taste once it has cooled down and settled in the fridge for at least one day. Hallacas are very
laborious to make they require depending on the quantity hours and even days to make.
They are usually done in group, or by the whole family. Its preparation requires
organization and dedication and it constitutes a celebration by itself. Holiday music and carols are
heard during its making. Christmas drinks like Egg Nog make up the festive atmosphere.

They say that back in the years of the revolution of independence, each Christmas eve, the
wealthy families prepared huge banquets with a selected variety of meats and stews.
The next day the slaves who poked around, would collect the leftovers and wrapped them
in corn dough and the covered them with banana leaves winding up straight into big pots
boiling on wood. From this process, has evolved the recipe that has survived for centuries
and until today is still maintained; is the recipe of our popular Hallaca.

More likely this dish came from the efforts taken by the Spanish to “improve” the Tamales,
including pre-Columbian dishes, expanding the ingredients that made up the filling.
Such efforts represented an adaptation to the palate of the European colonial Spanish America.
Another account of the legends affirms that when they were building the “The Spanish Camino,”
a mountain road that connected the port of La Guaira with Caracas the Indians who inhabited
these roads ate some muffins or tamales made out of pure corn. These muffins produced a disease
caused by vitamin deficiency called pellagra, which contaminated the population. Therefore
Caracas families were asked to donate their leftover food to help fill the indians buns as did
their slaves and servants.

Fabled Story by Francisco Herrera Luque.

Francisco Herrera Luque, considered the creator of the modern Venezuelan historical literature,
whose works have been widely disseminated within and outside the borders of the country,
introduces in his book The Fabled Story, a funny theory about the origins of the hallaca.
In the story, the author argues that there is an old legend that points to Caracas Don Sancho
de Alquiza, also called Sanchorquiz, as the inventor of the Venezuelan dish. According to the
story presented by Herrera Luque, the hallaca, before having its origin in abundance, was born
of sadness and hunger.
This character, says the Venezuelan novelist, arrived in the country in 1606 and was governor
for 5 years. During his tenure, the old road of the Navy, which cuts through the “Cerro El Ávila”
to the nearby port of La Guaira, was tiled, and as expected, the hard work of extracting the
stone from the mountains and put it on the road was assigned to the Indians who survived
Lozada. However, during the process of improvement of the road, the Indians who worked there
started, dying en masse, “died like flies,” says the author. This issue captured the attention of
the governor Alquiza Sancho, who worried intends to investigate the reason for such high
mortality numbers. Upon arrival, the governor was surprised to observe the state of malnutrition
in which these men were, ensuring that it was impossible that being in such conditions they
could had been successfully resisted the attacks of conquistador Lozada. The reason for this
state was how these men were fed, under the intense and constant work they received daily.
It was a corn paste, without salt, wrapped in banana leaves so that it could be heated without
being spilled. Observing this, the governor decided that henceforth would collect half of leftovers
of all households, allocating the other half for the pigs. However, the citizens of that time valued
more a fat pig than a healthy Indian, so the animals had the best part. This happened just weeks
before Christmas right when an epidemic dysentery was unleashed, which killed more poor
Indians than the bad nutrition they had before applying the bright idea of Sanchorquiz governor.
Don Sancho, observing the situation that had occurred, met with the Bishop, who surprised
ensures that such actions could not go unpunished, he imposed penance, such consisted that
during the whole month of December people shall eat “mazacote” leftovers corn hash, wrapped
in the miserable banana leaf that had concealed the disgrace .
And Caracas met, however, they say that who makes the law also makes the trap. Century after
century, people paid their fault, but the innocent bishop did not specify the source or quality of the
mince, which at first was crap, but it was not so for the penitents, who made their well-minced
ham, good legs of chicken, olives, bacon and even leftovers wine they found there.

Hallaca descendant of tamale?

“We accept without further questioning that “The Hallaca“, our hearty national dish, derived from
the Mexican tamale, finding in it even clear phonetic relationships or Aztec roots. Perhaps right
are the ones who say such. But when I think of our robust hallaca, so filled with delicacies and
thrived compared with tamale, I think that to derive one from another is like saying that the Llama
of the Bolivian highlands is the ancestor of the Camel.

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