Hallacas Guajiras De Pollo Chicken Tamales Recipes

HALLACAS GUAJIRAS DE POLLO (CHICKEN TAMALES)

Steps:

• In a large saucepan, combine chicken, onion, garlic, chopped red and green peppers, green onions, cumin, sazon, salt and water; bring to a boil, then reduce heat, cover, and cook until the chicken is very tender, about an hour (most of the water will have cooked out).
• Let cool a bit, then shred chicken, discarding bones and skin.
• Place chicken back in the sauce pan and add in the peas and carrots, green beans, capers, minced red bell pepper, and raisins.
• Meanwhile, prepare the alinos by placing all the ingredients in a food processor or blender and processing to form a paste; you will only use 1/2 cup of this, but the rest can be stored in the refrigerator for a week or frozen for longer storage (it is fantastic in rice, soups, or stews).
• Now place the masarepa in a large bowl; add water, salt, 1/2 cup of the alinos, and achiote oil.
• Mix with your hands until smooth.
• To assemble: On a clean work surface, place a banana leaf, then place another one perpendicular to sort of form a cross.
• Spread out about 5 tablespoons (not rounded) in the center and top with 3 tablespoons of the filling.
• Make a package by folding up the inner banana leaf, then the other; tie with kitchen string.
• Repeat with remaining masa and filling.
• Place water under the steamer basket, bring to a boil, reduce heat and steam, covered, until the masa is tender and cooked through, about 45 minutes.

PORK AND CHICKEN HALLACAS RECIPE BY TASTY

Steps:

• Make the stew: In a food processor, combine the onion, scallions, red bell pepper, leeks, and sweet red peppers. Pulse until broken down to the consistency of a tapenade.
• In a large pot over medium heat, add the lard and pulsed vegetables. Stir to combine and cook for 1-2 minutes, until softened slightly.
• Add the pork shoulder, canned tomatoes, and Worcestershire sauce and bring to a simmer before adding the marsala, piloncillo, salt, pepper, cumin, tomato paste, and gelatin. Cook for about 4 hours, stirring frequently, until the meat is completely cooked and shreds easily. Remove the pot from the heat, allow to cool and refrigerate the stew overnight.
• Make the dough: In a small pot, cook the lard and annatto seeds over high heat until starting to boil. Remove the pot from the heat and let cool. Strain the lard into a bowl and discard the annatto seeds. Set aside 2 tablespoons of the annatto-infused lard for assembly.
• Add the roasted red peppers to a small food processor and process until liquified.
• Transfer the puréed peppers to the bowl of a stand mixer fitted with the whisk attachment, along with the corn flour and chicken stock. Mix on medium-low speed until the dough starts to come together.
• Gradually add the annatto-infused lard and continue kneading. Add the salt and continue kneading until the dough is firm despite its softness, does not stick to your hands, and has a smooth and shiny appearance when rolled into a ball.
• Roll the dough into 10 balls, each about 2 inches (5 cm) in diameter (the size of a lemon).
• Assemble the hallacas: In a small bowl, mix together the giardiniera and Dijon mustard.
• Clean the banana leaves with a damp kitchen towel and remove the vein at the bottom of the leaf, then cut them into 10 sheets about 12 x 14 inches (30 x 35 cm), 10 middle wrapping sheets, about 12 x 10 inches (25 x 30 cm), and 10 small sheets or "belts", about 4 x 10 inches (10 x 25 cm).
• Toast the leaves on a flat skillet over low heat until they have darkened in color and the leaf is flexible, about 30 seconds.
• Brush the center of a 10 x 12-inch (25 x 30 cm) banana leaf with a bit of the reserved annatto-infused lard. Place a ball of dough on the center of the leaf and use a cutting board wrapped in plastic wrap and brushed with more annatto lard to press flat. Place a heaping spoonful of stew in the center. Top with some shredded chicken, 4 olives, a small handful of raisins, golden raisins, and slivered almonds, and 1 teaspoon of the giardiniera-mustard mixture.
• Carefully fold the hallaca by bringing 2 sides of the leaf together, then folding the sides downward together. Fold in the 2 remaining sides, then turn the hallaca seam-side down.
• Place the hallaca, folds down, on the top edge of a 12 x 14-inch (30 x 35 cm) banana leaf, then roll down the length of the leaf. Fold in the sides to seal.
• Place the hallaca, seam-side down, on the short end of a 4 x 10-inch (10 x 25 cm) leaf. Wrap the "belt" around the hallaca, then tie with twine to secure. Repeat with the remaining ingredients.
• Bring a very large pot of water to a boil over high heat.
• Once the water is boiling, add the hallacas. Reduce the heat to medium, cover, and cook for 50-60 minutes until the banana leaves are muted in color and the filling is fully warmed through.
• Remove the hallacas from the pot and place them on a wire rack set over a baking sheet. Let cool slightly before serving.
• The hallacas will keep in the refrigerator for up to 1 month. If serving at a later time, warm the hallacas in boiling water for 15 minutes.
• Enjoy!

HALLACAS

Steps:

• Combine 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 tsp of salt, vinegar, sugar and the meat mixture. Cook over low heat for 15 minutes stirring occasionally.
• Add the capers, raisins, and olivs. 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-qt 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 deg. F for 1 hour.
• Venezuelan method: The dish is prepared in teh form of tamales. Banana leaves are used for warpping the hallacas, but foil or parchment paper will serve as a substitute. Cut 10in squares of either. Spread about 4 tbsp of the cornmeal dough in the center and press as thin as possible. Place 2 tbsp of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it wiht a little more dough. Fold the paper around the hallacas carefully and tie securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours.