English Translation
Ingredients for 50 hallacas
MEAT
- 2.5 kilograms of pork (~5.5 pounds)
HEN
- 2 hens of 2 kilograms each (~4.5 pounds each)
GUISO (filling for the hallacas)
Step 1
- 1 cup of oil
- 6 cups of onions
- 4 cups of leek (the white part)
- 2 cups of green onions (green and white parts)
- ½ cup of garlic cloves
- ½ cup of capers
Step 2
- 4 cups of diced red bell peppers
- 4 ½ cups of diced tomatoes
- 5 sweet peppers, finely chopped
- 1 tsp of hot pepper, finely chopped
- 250 grams (~1/2 pound) of pickled vegetables
- 2 cups of marsala
- ¾ cups of balsamic vinegar
- 125 cc (~4 oz) of Worcestershire sauce
- 250 grams (~1/2 pound) of “papelón” (unprocessed brown sugar made from sugar cane juice. Also known as "piloncillo", "chancaca", "raspadura", or "panela")
- 1 and ½ tbsp of paprika
- 1 tbsp of freshly ground black pepper
- 3.5 tbsp of salt
- 2 cups of chicken or hen broth
- ¾ cups of mustard
DOUGH
Step 1
- 2.5 kilograms (~5.5 pound) of bacon slab diced
- 1 and ½ cups of water
- 2 tsp of salt
Step 2
- 1 and ½ cups of annatto seeds
Step 3
- 1750 grams (~3.85 pound) of pre-cooked cornmeal
- ~3 and ½ tsp of salt
- Chicken or hen broth
- 2 and ½ cups of pork fat
TOPPINGS
- 1 kilogram (~2.25 pound) of grilled bell peppers
- 75 grams (~0.16 pound) of peeled whole almonds
- 500 grams (~1 pound) of onions sliced in very thin wheels and soaked in water
- 125 grams (~0.27 pound) of small capers soaked in water to remove salt
- 375 grams (~0.82 pound) of pitted green olives through water
- 250 grams (1/2 pound) of black raisins
For each hallaca:
- 2 thin slices of grilled bell peppers
- 2 almonds
- 2 onion wheels
- 8 small capers
- 2 olives
- 6 raisins
