Description
Hallaquitas de Chicharrón
Bollitos de Chicharrón are loaves of cornmeal mixed with pork meat, or crackling in a corn husk wrap. Pork Tamales or Hallaquitas de Chicharrón is a tradition that endures since ancient times in the process of making. They are the perfect side for any dish, they are also great as a quick snack, for breakfast, and even as a side on your barbecue plate. Likewise, the name hallaquita derives from the similar leaf wrap of the Hallacas. It is just a diminutive (little hallaca). Nevertheless, the content differs as it is not a pocket filling is an engrained mix in the masa. And the wrap is from corn husks instead of plantain leaves.
Ingredients:
Hallaquitas de Chicharrón or Pork Tamales preparation entails 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 as mentioned before, must be from corn husks. Although, in certain countries like Costa Rica they use plantain leaves and add rice to the mix. However, in today’s day and age some people wrap them in aluminum foil for lack of corn husks, convenience, or for whatever reason. A particular detail about them is that they tie them up with strips from the same corn husks. This is how they hold them together while they settle and cook in boiling water, where they steam or cook for about 20 to 25 minutes.
Differences and Similarities:
The Hallaquitas de Chicharrón have as well several definitions. In English they could be define as crushed pork rinds masa loaves. However, in the Spanish world they are also known as Bollitos de Chicharrón, Tamal de Elote, or Masitas de Cerdo. A fun fact, there is a very popular expression among Venezuelans that prays: “She looks like a badly tied hallaquita.” It means that (and this is typical among Latin women.) She wears a size smaller. Hence, “looks like a badly wrapped hallaquita.”
Read more at History of the Hallacas, or Tamales a Multicultural Tradition of Latin America.
