Description
Hallaquitas de Chicharrón are loaves of aboriginal bread. Their wrap is corn husks, and come out of boiling pot or a fire pit. The latter is how they were often made them in ancient times. These are simply the perfect side for any dish, or for quick snack. However, The name Hallaquita derives from the similar leaf wrap of the Hallacas, a diminutive. Thus, the wrap is from corn husks instead of plantain leaves and does not have any type of pocket filling.
Its base is a sofrito of onions, red and green bell peppers, seasonings and a mixture of cornmeal and vegetable oil or lard for softness and consistency. The wrap must be from corn husks and they tie them up with strips from the same corn husks. This is how they hold together while they settle and cook in the water. Finally, plenty of boiling water and cook for about 20 or 25 minutes.
Here are some definitions to avoid confusion: Hallaquitas de chicharrón. Crushed pork rinds mix with the dough. Seasoned Hallaquita. A sofrito (Hogao) The composition is tomato, pepper, onion, and garlic all go in the mix along with the dough. Sweetcorn Hallaquita. The dough is from young corn (the same dough for making Cachapas.) Hence, the name “leaf cachapas,” or “cahapa de hoja.” There is a very popular expression among Venezuelans that prays: “She looks like a badly tied Hallaquita.” It tells that a woman dresses in clothing a size smaller; therefore, she looks like an Hallaquita badly wrap. This is a reality among Latin women.
You can also read the History of the Hallacas, or Tamales a Multicultural Tradition of Latin America.
