Traditional Hallacas (Hayacas)
A classic Latin American corn parcel filled with a three-meat stew, wrapped in plantain leaves and steamed. A festive favorite in the Colombian-Venezuelan borderlands.
Ingredientes
The Dough (Masa)
- 2 cups Corn dough Masa de maíz, preferably from pounded corn.
- 6 cups Water.
- 2 tbsp Pork lard Manteca de cerdo.
- 1 tbsp Annatto/Achiote paste or oil known locally as Bija.
- Salt to taste.
The Meats (Relleno)
- 1.1 lbs 500g Pork ribs, chopped into small pieces.
- 1/2 Hen Gallina or Chicken, cut into pieces.
- 1.1 lbs 500g Bacon or Pork belly (Tocino), chopped.
The Seasoning Base (Guiso)
- 2 Red onions Cebolla cabezona, diced.
- 2 stalks Scallions/Green onions Cebolla larga, diced.
- 1 tbsp Fresh parsley chopped.
- 1/2 tsp Dried oregano ground.
- 2 cloves Garlic minced.
- 2 tbsp Pork lard.
- Salt and Pepper to taste.
Wrapping
- Plantain leaves Hojas de plátano, cleaned and singed (to make them pliable).
- Kitchen twine Cabuya for tying.
Preparación paso a paso
- Prepare the Dough: In a large pot, combine the corn dough, water, 2 tablespoons of pork lard, the annatto (bija—this gives it the signature yellow color), and salt. Cook over medium heat, stirring constantly to prevent lumps, until you achieve a soft, pliable, and cooked dough. Set aside to cool slightly.
- Make the Filling: In a large skillet or pan, heat the remaining pork lard. Sauté the onions (red and green), parsley, oregano, and garlic to create a base sauce. Add the meats (pork ribs, hen/chicken, and bacon) to the pan. Sauté everything together for about 15 minutes to seal the flavors and partially cook the meats.
- Assemble the Hallaca: Take a sheet of plantain leaf and grease it lightly with oil or lard. Take a portion of the cooked dough and form a ball, then flatten it out on the leaf to create a rectangular bed of dough. Place a generous portion of the meat filling in the center. Top with a little more dough to seal it.
- Wrap and Cook: Fold the plantain leaf over the dough to create a rectangular package, ensuring it is completely sealed so water doesn't get in. Tie it securely with kitchen twine (cabuya) in a grid pattern. Drop the parcels into a pot of boiling water and cook for 1 hour.
- Serve: Remove from the water, cut the string, peel back the leaves, and serve hot.
Datos Curiosos
- The Name: Whether you spell it Hallaca or Hayaca, both are accepted. It serves as a delicious symbol of the shared history between Colombia and Venezuela—two nations that were once part of the same country (Gran Colombia).
- A Christmas Tradition: In the Orinoquía region, this is strictly a December dish, bringing families together for an assembly line of cooking. However, in Santander, you can find these delicious parcels any day of the year.
- The Leaf is Key: Do not try to use foil or parchment paper as a substitute. The Hoja de Plátano (plantain leaf) is an ingredient itself, infusing the dough with a distinct herbal aroma during the boiling process. You can find these frozen in most Latin or Asian markets abroad.