- 1 1/2 pounds diced beef
- 1 1/2 pounds diced pork
- 2 cups water
- 4 cloves garlic, minced
- 1 cup canned chickpeas
- 3 tablespoons olive oil
- 4 tomatoes, chopped
- 4 onions, chopped
- 2 green bell peppers, chopped
- 1/2 teaspoon dried ground chile peppers
- 4 tablespoons chopped parsley
- 4 teaspoons salt
- 3 tablespoons vinegar
- 1 teaspoon granulated sugar
- 2 teaspoons capers
- 1/2 cup seedless raisins
- 1/2 cup sliced stuffed olives
- 3 cups cornmeal
- 4 cups boiling water
- 1/3 cup butter
- 2 eggs, beaten
- Combine the beef, pork, water, and garlic in a saucepan. Bring to a boil
and cook over medium heat for 45 minutes.
- Drain and chop coarsely. Add the chickpeas, mixing lightly.
- Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chile,
parsley, 2 teaspoons of the salt, vinegar, sugar and the meat mixture. Cook
over low heat for 15 minutes, stirring occasionally.
- Add the capers, raisins and olives. Mix lightly. Set aside.
- Mix the cornmeal with a little cold water. Add to the boiling water in a
saucepan, stirring constantly. Add the butter and remaining salt. Cook over
low heat for 15 minutes.
- Remove from the heat and add the eggs, beating until a smooth dough is formed.
- Butter a 3-quart round or square baking dish. Line it with 2/3 of the cornmeal
mixture and pour the meat mixture into it. Spread the remaining corn meal on
top. Cover the dish with a piece of foil and tie it. Place in a pan of water.
- Bake at 350 degrees F for 1 hour.
- Venezuelan method: The dish is prepared in the form of tamales. Banana leaves
are used for wrapping the hallacas, but foil or parchment paper will serve as a
- Cut 10-inch squares of either paper. Spread about 4 tablespoons of the cornmeal
dough in the center and press as thin as possible. Place 2 tablespoons of the meat
mixture on the dough and fold over, sealing the edges as well as possible. If the
dough breaks, patch it with a little more dough. Fold the paper around the hallacas
carefully and tie it securely. If foil is used, it is not necessary to tie it. Boil
in a large saucepan of salted water for 1 1/2 hours.
- Serve in the papers.