Venezuelan Tamales

3.3
(3) 3 Reviews
Prep Time
1
hr.
Total Time
2
hr.
10
min.
Servings

12 servings

What You Need

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Make It

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  • Add broth gradually to cornmeal in large bowl, stirring constantly until mixture forms soft dough. Knead in oil until well blended. (Dough will be light yellow-orange in color.) Cover with clean, damp kitchen towel; set aside.
  • Cook tomatoes, dressing and capers in medium saucepan on medium heat 5 min., stirring frequently. Add chicken and pork; cook 5 min. or until heated through, stirring occasionally. Set aside.
  • Spoon 1/4 cup dough onto center of 1 banana leaf; spread into 5x3-inch rectangle. Top with 1/3 cup meat mixture, 1 onion slice, 1/2 tsp. nuts, 1 Tbsp. bacon, 2 olives and 1 pepper strip; set aside. Spoon 1/4 cup of the remaining dough onto center of second banana leaf; spread into 6x4-inch rectangle. Carefully place second banana leaf, dough-side down, over filling on first banana leaf; press together gently. Fold over lengthwise sides of leaves, then fold over both remaining sides to completely enclose filling. Tie closed with kitchen twine. Repeat to make 12 tamales.
  • Pour 2 cups water into 8-qt. stockpot fitted with steamer basket. (Or, use a tamalera pot.) Line bottom of basket with remaining banana leaves; top with tamales. Cover with lid. Bring water to boil on medium-high heat. Steam on medium-low heat 1 hour or until tamales pull away from banana leaves, adding more boiling water to pan when necessary. Remove from steamer; cool slightly.

Food Facts

Venezuelan tamales are called "hallacas" and have one of the most flavorful and elaborate fillings of all the tamales of Latin America.

Cooking Know-How

If the banana leaves are split or difficult to handle, or if banana leaves are not available, prepare as directed substituting 10x6-inch sheets of parchment paper or foil for the banana leaves.

Food Facts

Banana leaves can be found fresh in Hispanic or Asian grocery stores or produce markets. They are also sometimes found frozen in larger supermarkets.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 220
% Daily Value
Total fat 9g
Saturated fat 1.5g
Cholesterol 25mg
Sodium 560mg
Carbohydrate 23g
Dietary fiber 2g
Sugars 3g
Protein 12g
   
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • venezolanita |

    En realidad, opino que esta receta difiere un poco de las Hallacas que hacemos en Venezuela, principalmente porque no utilizamos tomates en su preparacion; segundo, la masa no se extiende en forma rectangular y tampoco se coloca otro rectangulo de masa encima con diferente hoja y para terminar, jamas se sustituye la hoja de platano por papel pergamino ni de aluminio. Eso cambiaria el sabor totalmente.

  • ..!!160260!!.. |

    En realidad como otras personas han comentado, no son tamales si no hallacas, en cuanto a la preparación aquí en nuestro país existen muchas variedades, según de la zona de donde provengan así las andinas son diferentes de las orientales y las centrales y también las del Estado Zulia, y sus alrededores. Cada una tiene su manera típica según la región. Lo único que no me parece es la manera de envolverlas ya que utilizamos una hoja para la masa y el relleno y ésa se envuelve y luego se utiliza otra hoja encima cruzada y por último una hoja en forma de faja que es la que se amarra.

  • gisellelatoni |

    Vivi en Venezuela cuando pequeña y mi mama las hacia muy parecidas, yo la ayudaba pero nunca las he hecho yo sola. Me encanto la forma en que las preparan en esta receta y me alegra mucho haberla encontrado ya que no tengo a mano la que mi mamá hacia. Me encantan todas sus recetas...

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