Description
Hallaquitas de Chicharrón are loaves of cornmeal mixed with pork rind or crackling. A wrap of corn husk is typically how they come out of boiling pot or fire pit. This continues to be the ancient times process of making. These are the perfect side for any dish. They are also ideal as a quick snack. However, The name hallaquita derives from the similar leaf wrap of the Hallacas. It is simply a diminutive. Thus, the wrap differs as is not a pocket filling it is from corn husks instead of plantain leaves.
The Hallaquitas de chicharrón has 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 as mentioned before, must be from corn husks. However, in today’s day and age some wrap them with aluminum foil for lack of husks. Some tie them up with strips from the same husks. This is how they hold together while they settle and cook in the water. Finally, plenty of boiling water or steam and cook for about 20 or 25 minutes.
Bollitos de Chicharrón, as the reader can tell have several definitions: Crushed pork rinds mix with dough. Seasoned hallaquita, Pork flavored tamale, etc. 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 wrapped. This is a reality among Latin women.
You can also read the History of the Hallacas, or Tamales a Multicultural Tradition of Latin America.
