A delicious recipe to enjoy with the family on holidays
INGREDIENTS (For 50 Hallacas):
Ingredients for the Stew:
- 1 kg. finely chopped pork leg
- 2 kg. finely chopped beef
- 2.5 kg. chicken boiled and chopped (without bones)
- 1 ½ kg. finely diced onions
- 1/2 kg. finely chopped garlic joint
- 1 cup finely chopped chives
- 3 heads of garlic peeled and crushed
- 1/2 cup of capers (100gr)
- 1 kg. red paprika, seeded and julienned
- 1 cup of raisins (175gr)
- 1/2 of cup of sweet pepper finely chopped
- 2 cups of red wine (500ml or 1/2 liter, each cup has 250ml)
- 2 tablespoons of flour for Arepa Morixe
- Salt to taste (I added 1 and 1/2 tablespoons)
- Pepper to taste (I added 1 teaspoon)
- 2 tablespoons of Onoto (Achiote or urucú) to color the oil in the stew.
- Chicken broth (maybe 1 cup)
- Morixe oil onoted.
Ingredients for the dough:
- 3 kilos of flour for Arepas Morixe
- chicken broth (made from cooking chicken for the stew) (18 cups)
- water as necessary. (I used 4 cups of water)
- 4 tablespoons of salt
- 6 tablespoons of Onoto seeds (Achiote or urucu)
- 1/2 liter of vegetable oil
Ingredients for the Garnish:
- 1 kg. julienned paprika
- ½ kg. bacon cooked in strips
- ½ kg. boneless chicken breasts in strips
- ½ kg. onion in rings
- 250 grams capers
- 1/2 kg. of stuffed olives
- ½ kg. of raisins.
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