Learn how to make Traditional Venezuelan Hallacas with this easy recipe and step-by-step tutorial. Lots of tips and tricks are included.

overhead view of venezuelan hallaca.

The Best Step-By-Step Venezuelan Hallacas Recipe Ever!

Today’s recipe is very special to me: My mom’s Venezuelan Hallacas recipe!

You might be wondering…

What Is Hallacas?

Hallacas are the traditional Venezuelan tamales. It’s no more than a thin layer of corn dough stuffed with a meat filling made with beef, pork, and chicken and topped with several ingredients, such as onion rings, bell pepper, raisins, olives, etc. Then wrap in plantain leaves, tie, and boil.

This dish is traditionally served during the Christmas season, and it can vary depending on the region and family traditions.

Making hallacas can be a daunting process; at least, I know it is for me, so I did my best to explain every step, tip, and trick that I have learned from my mom, who has been making hallacas for more than 60 years.

This Venezuelan Hallacas recipe represents my family’s version of the Hallaca Caraqueña…Let’s get started!

hallaca over a plantain leave on a plate with a fork.

Venezuelan Hallacas Ingredients

To make 35 – 40 Hallacas, you’ll need:

  • 5 kg banana leaves, smoked (I used 10 packs (500 g each) of frozen leaves)
  • 4 cups (1 L) vegetable or corn oil
  • 200 g onoto, annatto, achiote seeds
  • 3 beef bouillon cubes
  • 2 leeks
  • 4 green onions
  • 10 oz (300 g) garlic cloves
  • 6 yellow onions
  • 3 green bell peppers
  • 3 red bell peppers
  • 18-20 sweet peppers
  • 1 ½ kg beef, pork, and chicken (see notes in the recipe card)
  • 3 oz (80 g) capers
  • 1 bottle of sweet red wine (see notes in the recipe card)
  • 3 packs (1kg each) Harina P.A.N
  • 12 oz (340 g) black raisins
  • 21 oz (600 g) Green Olives (see notes in the recipe card)
  • 16 oz (450 g) Italian Mix Giardiniera pickles (encurtidos)
  • 6 medium white potatoes
  • Salt
  • Black pepper
  • Cooking Twine (pabilo)

Process Overview: How to Make Hallacas

Making hallacas can be a haunting process; at least it’s for me! The recipe has so many components that it is overwhelming. So, my goal in sharing this recipe is to make it as simple and easy as possible for you. Here is a resume of the whole process:

Step 1 – Buy all the ingredients. Make a list, and make sure you have everything before you get started. Some ingredients can be hard to find, depending on where you live. So plan ahead and order online whatever is not available.

Step 2 – Prepare the leaves. Clean and cut the leaves as instructed below. You can do this the day before. Make sure you buy frozen or smoked banana leaves. The fresh ones will break when wrapping.

Step 3 – Make the Onoto Oil. The oil needs time to cool down, so I like to make it the day before. Make sure you don’t boil the oil, or it will be bitter.

Step 4 – Make the Broth. Cook the meats with lots of veggies to produce a very tasty broth, which will be used to make the guiso and masa.

Step 5 – Make the Guiso. Make sure your guiso is not too runny. Read my tip below to thicken the guide.

Step 6 – Make the Masa. To make the masa, you will need the onoto oil and the broth in which you cooked the meats.

Step 7 – Prepare the Adornos. This is when the traditions of each family come to light! Each region of Venezuela has its own version of adornos, which can range from slices of eggs, and bacon, to chickpeas. Feel free to add whatever your family likes. Having all the topping ready to go make the assembling process so much easy.

Step 8 – Assemble the Hallacas. Make sure to check out my step-by-step photos below.

Step 9 – Cook. You probably will need to cook the hallacas in batches. Make sure that the hallacas are fully submerged in water for even cooking.

Step By Step Recipe Photo Tutorial

Step 1 – Banana Leaves for Venezuelan Hallacas – Hojas 

(scroll down to the recipe card for amounts, instructions, and more detail)

The banana leaves are essential for elaborating hallacas since they are responsible for giving that unique and unmistakable smoky flavor to the hallacas. Fortunately, due to the presence of Venezuelans around the world, these leaves are easy to find almost everywhere.

You can find them in most major grocery stores in the USA, such as Walmart and Latin and Asian stores. When picking the leaves, make sure they are smoked; raw leaves will break when folding.

The leaves must be cleaned and cut before use.

How To Clean And Prepare Banana Leaves

Clean the banana leaves well with a damp cloth and then dry them with a dry one. Then, remove the center stem (la vena) from the leaves to make the folding process easier. When cutting the stem with scissors, be careful not to break the leaf.

a hand cutting the center stem of the banana leaves to make hallacas.

Divide The Leaves into Three Types

  • The main one (the biggest one) is where you have to place the dough and hallaca filling, approximately 12 x 12 inches or 30 x 30 cm squares.
  • The second leaf (smaller than the main one) covers, encloses, and protects the hallaca while cooking. approximately 10 x 8 inches or 25 x 20 cm rectangles.
  • The third (faja) holds in the hallacas, and all those previous leaves, together right before it is tied up with the cooking twine. approximately 10 x 4 inches or 25 x 10 cm rectangles.

Please, keep in mind that the measurements of the leaves are approximate, so you have an idea of how to cut them, but they do not have to be exactly those measures.

banana leaves to make hallacas.

Step 2 – Onoto/Achiote Oil For Venezuelan Hallacas – Aceite Onotado

(scroll down to the recipe card for amounts, instructions, and more detail)

Onoto, achiote, or annatto is the favorite food coloring in Latin America! It helps to add color to your food and adds a delicious, nutty, sweet, and earthy flavor. However, it has to be used in moderation since it has a strong flavor.  

To make hallacas, you will need the achiote oil for the meat filling-guiso and for the dought-masa.

How To Make Onoto/Achiote Oil – Aceite Onotado

Add oil to a medium saucepan at medium heat; when the oil is hot, add achiote seeds. Let achiote seeds render their color for 3-4 minutes. Don’t let the oil boil, or the achiote oil will be bitter.  Remove from the stove and let cool. When it’s cool, strain through a fine-mesh strainer into a large container. Reserve the colored oil for later use.

a hand holding a spoon with Venezuelan Onoto achiote oil for Hallacas

Step 3 – Broth – Caldo

(scroll down to the recipe card for amounts, instructions, and more detail)

Cook the Meats

  • Add water into a large pot. Add salt, black pepper, beef bouillons, leeks leaves, green onion leaves, garlic cloves, onions, bell pepper, and sweet peppers. Bring to a boil over medium-high heat.
  • When boiling, add the beef and pork; cook for 30 minutes. After 30 minutes, add the chicken breast and keep cooking for 20 more minutes. Then turn off the heat.
  • Remove the meats from the broth and place them on a large plate. Reserve the broth.
  • Let the meat cool enough to handle. Then, cut the beef, pork, and 4 chicken breasts (the other 2 breasts will be used as a topping) into small pieces. Make sure to remove any extra fat that the meat might have. Reserve.
  • When the broth is cool, strain through a fine-mesh strainer. Reserve ALL the broth and discard the veggies.

Step 4 – Make The Venezuelan Guiso For Hallacas

(scroll down to the recipe card for amounts, instructions, and more detail)

The guiso, along with the masa, are the main stars of the hallacas! You really need to make a very flavorful guiso in order to make a good hallaca.

  • Add the cut meats and enough broth to cover the meats (I added 8 cups) into a large pot. Bring to a boil over medium-high heat. When boiling, reduce heat to medium-low.
  • Add 1 cup of achiote oil to a large skillet. When hot, add onion and cook for 3-4 minutes; make sure the oil is not too hot that it is going to toast the onion. Then add the leeks and green onion; continue cooking for 2-3 minutes. Add the garlic; mix to combine and cook until fragrant and soft, about 3 minutes. Finally, add the bell pepper and sweet peppers and cook for 5 minutes.
  • Add the sautéed veggies (sofrito) to the pot with the meat and broth. Mix well and let it cook for 5 – 8 minutes. Add capers, mix, and continue cooking for 5 minutes.
  • In a mixing bowl, combine the sweet wine and Harina P.A.N. Mix vigorously to prevent lumps from forming.
  • Add the wine/harina mixture to the meats. You need to add the wine mixture and mix at the same time to prevent lumps from forming. Taste and add more salt if needed. If the guiso is too pale, you can add more achiote oil to add more color. Let the guiso cook for 5 – 8 more minutes. The guiso must be thick, not runny, so if needed, you can dissolve more Harina P.A.N in water or broth and add it to the guiso to thicken.
  • Turn off the heat and let the guiso cool.

Step 5 – Dough – Masa

(scroll down to the recipe card for amounts, instructions, and more detail)

The dough–masa is made with the reserved broth from the meat cooking, achiote oil, and Harina P.A.N.

Unlike many recipes, my mom’s recipe requires a dough with a spreadable consistency. You don’t need to make dough balls and then flatten them for this recipe but just spread it with a spoon, so no more dirty and messy hands, YAY. According to my mom, this trick helps to keep the masa tender, soft, and thin.

Venezuelan Hallacas Dough Masa in a bowl.
a hand holding a spoon and spreading hallaca dough onto a banana leave.

Step 6 – Toppings – Adornos

(scroll down to the recipe card for amounts, instructions, and more detail)

Toppings – Adornos … this is when the traditions of each family come to light! Each region of Venezuela has its own version of adornos, which can range from slices of eggs, and bacon, to chickpeas. Feel free to add whatever your family likes.

Our family’s recipe calls for:

  • Yellow onions, cut into rings
  • Red bell peppers, cut into thin strips
  • Black raisins
  • Green Olives
  • Italian Mix Giardiniera pickles (encurtidos), finely chopped
  • Potatoes, cook and cut into slices
  • Chicken breast, cut into thin strips

My mom also uses sliced almonds, which I didn’t add due to my daughter’s nut allergy.

Toppings Adornos for Venezuelan Hallacas.

Step 7 – Assemble Venezuelan Hallacas

(scroll down to the recipe card for amounts, instructions, and more detail)

Place the main banana leaf over a flat surface. Make sure the leaf vein is horizontal to make the folding process easier. 

Assembling Venezuelan Hallacas over a wooden surface.

Spread, in the middle of the leaf, with a spoon ½ cup of dough until it is 1/6 of an inch or 4 mm thick.

Assembling Venezuelan Hallacas over a wooden surface.

Add, in the middle of the dough, 1/3 cup of guiso (meat filling).

Assembling Venezuelan Hallacas over a wooden surface.

Then, start adding the toppings of your choice. I did this: I sprinkled ¼ teaspoon of chopped Italian Mix Giardiniera pickles over the guiso. Then, I added a ring of onion, one strip of red pepper, a potato slice, 2 green olives, 5-6 raisins, and one strip of chicken breast.

Close the hallaca: Take the top and bottom edges of the leaf and attach them upward; make sure the top and bottom edges of the dough join together. Then, create a fold until it is completely sealed. Fold the other two ends towards the inside.

a wrapped Hallaca over a wooden surface.

Then, place the fold perpendicularly on the second sheet and wrap it. Fold the ends towards the inside.

Finally, wrap around the fold with the third leaf (faja) just to hold everything together.

a wrapped Hallaca over a wooden surface.

Tie the hallacas with cooking twine. Cross them three times in each direction (horizontal and vertical) and close with a knot or bow, almost as you would with a gift.

a wrapped and tied venezualan hallaca over a wooden surface.

Step 8 – Cook the Hallacas

  • Fill 3/4 of a large pot with water (I used a 24-qt pot). Add 2-3 tablespoons of salt. NOTE: Depending on the capacity of your pot, you might need to add more or less salt. The water is supposed to taste salty, so add the salt, mix, taste, and adjust if necessary. Bring to a boil.
  • When the salty water is boiling, add as many hallacas as you can fit, they must all be completely submerged in the water and cook for 40 minutes.
  • Remove and drain them, preferably in the vertical position. I like to place them side by side in the sink.
  • Repeat the process with the other hallacas.
  • Let them cool completely before refrigerating.
pot with boiling water cooking Venezuelan hallacas.

Tips To Make Venezuelan for Hallacas

Make a list, and make sure you have everything before you get started. Some ingredients can be hard to find, depending on where you live. So, plan ahead and order online whatever is not available.

Choose good quality meats.

  • Beef: In Venezuela, the most popular cut used to make hallacas are ganzo or pulpa negra. In the USA, you can use Round Tip Roast or Round Tip Steak, Bottom Round Roast, or Sirloin Tip Roast.
  • Pork: I usually use Rib End Boneless Pork Roast or a Boneless Loin.
  • Chicken: To make my life easier, I like to use boneless, skinless chicken breasts but feel free you use bone-in chicken if you like.

Make sure your broth-caldo is super flavorful.

Thicken the guiso. To thicken the guiso, mix sweet red wine and Harina P.A.N. When adding the wine mixture to the guiso, you need to add it and mix vigorously at the same time to prevent lumps from forming.

Cut all the guiso veggies in a food processor to save time.

Red Sweet Wine: The traditional wine to make hallacas is Sagrada Familia. Unfortunately, this wine is very difficult to find in other countries, so I found out that the sweet marsala wine or sweet Porto wine are a good substitute.

Olives: I used whole green olives because that is what my mom uses, but manzanilla olives stuffed with pimiento will work fine, too; just make sure to rinse them before using them to reduce the amount of vinegar.

Onions: To maximize the use of the onions, I like to cut them into rings, then I pick the rings I will use as a topping and the remaining onions I use for the meat filling/guiso.

Make sure you buy frozen or smoked banana leaves. The fresh ones will break when wrapping.

Storing Hallacas

Store cooked hallacas in the refrigerator for up to 4 weeks.

big pile of venezuelan hallacas.

How To Freeze Hallacas

The best way to freeze hallacas is before you cook them. To freeze hallacas, assemble and wrap them as instructed, and then lay them flat in a freezer bag and freeze them for up to 6 months. When ready to eat, cook them frozen in a pot with salty water for 60 minutes.

Reheating Venezuelan Hallacas

To reheat cooked hallacas, add water and salt to a pot; bring to a boil over high heat. Add the hallacas you wish to reheat (make sure the water is covering them). Lower the heat to medium and cook; partially cover the pot with the lid for 20 -25 minutes. Remove the hallacas from the pot. Drain the hallacas, cut the cooking twine, remove the leaf and enjoy!

I want to share a trick, even though I am risking that my mom will disinherit me. LOL.

If you are short of time, you can reheat them in the microwave. Just place the Hallaca on a plate, reheat for 1 minute, then flip and reheat for 30-45 more sec. This works best for one hallaca at a time.

Venezuelan hallacas over a plantain leaf with a fork.

How To Serve the Venezuelan Hallacas

Hallacas, Pan de Jamon, Pernil, and Ensalada de Gallina (potato and chicken salad) are the traditional Venezuelan dinner on Christmas Eve. However, Hallacas are also eaten on their own throughout the whole month of December as a lunch or dinner.

P.S. A splash of hot sauce is highly recommended! Also, a glass of Homemade Ponche Crema, 

Frequently Asked Questions

What are Hallacas?

Hallacas are a traditional Venezuelan dish eaten mostly during the holiday season. It’s no more than a thin layer of corn dough stuffed with a meat filling made with beef, pork, and chicken and topped with several ingredients, such as onion rings, bell pepper, raisins, olives, etc. Then wrap in plantain leaves, tie, and boil.

How many hallacas does this recipe make?

This recipe yields about 35 – 40 hallacas.

Can I double the recipe to make more?

Absolutely!

Can I half the recipe to make just a few?

Yes, you can!

Where do you find onoto seeds?

You can find them in Latin stores or on Amazon. These are the Annatto Seeds I buy.

closeup view of the inside of a hallaca over a plantain leave.

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Recipe Card

Traditional Venezuelan Hallacas.

Traditional Venezuelan Hallacas Recipe

Oriana Romero
Learn how to make Traditional Venezuelan Hallacas with this easy recipe and step-by-step tutorial. Their taste will make you feel you’re back at home, no matter where you are! 
4.63 from 32 votes
Prep Time 5 hours
Cook Time 4 hours
Total Time 9 hours
Servings 40 hallacas

Equipment

Ingredients
 

Banana Leaves – Hojas

  • 5 kg banana leaves, smoked (I used 10 packs (500 gr each) of frozen leaves)

Achiote Oil

  • 1 liter (4 cups) vegetable or canola oil
  • 200 g onoto (a.k.a. annatto or achiote seeds)

Broth – Caldo

  • 7 liters (30 cups) water
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 3 beef bouillons cubes
  • 2 leeks, dark green leaves only (the top part)
  • 4 green onions, dark green leaves only (the top part)
  • 6 garlic cloves, peeled and crushed
  • 2 onions, peeled and quartered
  • 1 bell pepper, deseeded and chopped
  • 6 sweet peppers, deseeded and chopped
  • 1 ½ kg (3.3 lb) beef (see notes in the recipe card)
  • 1 ½ kg (3.3 lb) pork (see notes in the recipe card)
  • 1 ½ kg (3.3 lb) chicken breast (see notes in the recipe card)

Meat Filling – Guiso

  • Beef, diced
  • Pork, diced
  • Chicken, diced
  • 2-3 liters (8 – 12 cups) reserved broth – caldo
  • 240 – 480 ml (1 -2 cups) achiote oil
  • 4 large yellow onions, chopped (I chopped it in a food processor to save time)
  • 2 leeks, sliced (the light green part only)
  • 4 green onions, sliced (the light green part only)
  • 200 g (7 oz) garlic cloves, peeled peeled (I chopped it in a food processor to save time)
  • 2 bell green peppers, deseeded and chopped (I chopped it in a food processor to save time)
  • 10 -12 sweet peppers, deseeded and chopped (I chopped it in a food processor to save time)
  • 80 g (3 oz) capers, drain, rinse, and finely chopped (I chopped it in a food processor to save time)
  • 480 ml (2 cups) red sweet wine (see notes)
  • 3/4 cups (3/4 cup) Harina P.A.N

Dough – Masa

  • 4 liters (16 cups) reserved broth – caldo
  • 240 – 480 ml (1 – 2 cups) achiote oil
  • 2 kg (2 packs, 1kg each) of Harina P.A.N

Toppings – Adornos

  • Yellow onions, cut into rings
  • Red bell peppers, cut in thin strips
  • Black raisins
  • Green Olives (see notes)
  • 450 g (16 oz) Italian Mix Giardiniera pickles (encurtidos), finely chopped (I chopped it in a food processor to save time)
  • 6 medium potatoes, cook and cut into slices
  • Chicken breast, cut in thin strips

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

Banana Leaves – Hojas

  • Clean the banana leaves well with a damp cloth and then dry them with a dry one.
  • Remove the center stem (la vena) from the leaves, to make the folding process easier. When cutting the stem with scissors, be careful not to break the leaf.
  • Divide the leaves into three types:
  • The main one (the biggest one) which is where you have to place the dough and hallaca filling, approximately 12 x 12 inches or 30 x 30 cm squares.
  • The second leaf (smaller than the main one) that covers, encloses and protects the hallaca while it is cooking. approximately 10 x 8 inches or 25 x 20 cm rectangles.
  • The third (faja) that hold in the hallacas, and all those previous leaves, together right before it is tied up with the cooking twine. approximately 10 x 4 inches or 25 x 10 cm rectangles.
  • Important: Please, keep in mind that the measurements of the leaves are approximate, so you have an idea of how to cut them, but they do not have to be exactly those measures.

Achiote Oil – Aceite Onotado

  • Add oil to a medium saucepan at medium heat. When the oil is hot, add achiote seeds. Let achiote seeds tender their color for 3-4 minutes. Don't let the oil boil, or the achiote oil will the bitter. Remove from the stove and let cool.
  • Once it's cool. Strain through a fine-mesh strainer into a large container. Reserve the colored oil for later use.

Broth – Caldo

  • Add water into a large pot. Add salt, black pepper, beef bouillons, leeks leaves, green onions leaves, garlic cloves, onions, bell pepper, and sweet peppers. Bring to a boil over medium-high heat.
  • When boiling, add the beef and pork; cook for 30 minutes. After 30 minutes, add the chicken breast and cook for 20 more minutes. Then turn off the heat.
  • Remove the meats from the broth and place them on a large plate to cool down. Reserve the broth.
  • Let the meat cool enough to handle. Then cut the beef, pork, and 4 chicken breasts (the other 2 breasts will be used as a topping) into small pieces. Make sure to remove any extra fat that the meat might have. Reserve.
  • When the broth is cool, strain through a fine-mesh strainer. Reserve ALL the broth and discard the veggies.

Meat Filling – Guiso

  • Add the cut meats and enough broth to cover the meats (I added 8 cups) into a large pot. Bring to a boil over medium-high heat. When boiling, reduce heat to medium-low.
  • Add 1 cup of achiote oil to a large skillet. When hot, add onion and cook for 3-4 minutes; make sure the oil is not too hot that it is going to toast the onion. Then add the leeks and green onion; continue cooking for 2-3 minutes. Add the garlic; mix to combine and cook until fragrant and soft, about 3 minutes. Finally, add the bell pepper and sweet peppers and cook for 5 minutes.
  • Add the sautéed veggies (sofrito) to the pot with the meat and broth. Mix well and let it cook for 5 – 8 minutes. Add capers, mix and continue cooking for 5 minutes.
  • In a mixing bowl, combine the sweet wine and Harina P.A.N. Mix vigorously to prevent lumps from forming.
  • Add the wine mixture to the meats. You need to add the wine mixture and mix vigorously at the same time to prevent lumps from forming. Taste and add more salt if needed. If the guiso is too pale, you can add more achiote oil to add more color. Let the guiso cook for 5 – 8 more minutes. The guiso must be thick, not runny, so if needed, you can dissolve more Harina P.A.N in water or broth and add it to the guiso to thicken.
  • Turn off the heat and let the guiso cool.

Dough – Masa

  • Add 4 liters of broth to a large mixing bowl. Mix in 2 cups of achiote oil; mix well. Slowly add the Harina P.A.N. Mix with your hands, making circular movements and breaking with your fingers the lumps that may form. Continue mixing until all the oil has been incorporated. Taste and add more salt if needed. If the dough is too pale, you can add more achiote oil to add more color.
  • Let masa rest for 5 minutes to thicken.
  • Important: This dough should have a smooth and spreadable texture since you will spread it onto the banana leaf with a spoon. If it is too soft, add a little more Harina P.A.N; if too thick, add a little more water or broth.
  • Set aside.

Assemble Hallacas

  • Place one of the main banana leaves over a flat surface. Make sure the leaf vein is horizontal to make the folding process easier.
  • Spread, in the middle of the leaf, with a spoon ½ cup of dough, spread with the back of a spoon until it is 1/6 of an inch or 4 mm thick.
  • Add, in the middle of the spread dough, 1/3 cup of guiso (meat filling).
  • Then start adding the toppings of your choice. This is what I did: I sprinkled 1/2 teaspoon of chopped Italian Mix Giardiniera pickles over the guiso. Then, I added a ring of onion, one strip of red pepper, a potato slice, 2 green olives, 5-6 raisins, and one chicken breast strip.
  • Close the hallacas: Take the top and bottom edges of the leaf and attach them upward, making sure the top and bottom edges of the dough join together. Then create a fold until it is completely sealed. Fold the other two ends towards the inside.
  • And then, place the fold perpendicularly on the second sheet and wrap it. Fold the ends towards the inside.
  • Finally, wrap around the fold the third leaf (faja) just to help everything together.
  • Tie the hallacas with cooking twine. Cross them three times in each direction (horizontal and vertical) and close with a knot or bow, almost as you would with a gift.

Cook Hallacas

  • Fill 3/4 of a large pot with water (I used a 24-qt pot). Add 2-3 tablespoons of salt. NOTE: Depending on the capacity of your pot, you might need to add more or less salt. The water is supposed to taste salty, so add the salt, mix, taste, and adjust if necessary. Bring to a boil.
  • When the salty water is boiling, add as many hallacas as you can fit, they must all be completely submerged in the water. Cook for 40 minutes.
  • Remove and drain them, preferably in the vertical position. I like to place them side by side in the sink.
  • Repeat the process with the other hallacas.
  • Let them cool completely before refrigerating.
Oriana’s Notes
 
Beef: In Venezuela, the most popular cut used to make hallacas are ganzo or pulpa negra. In the USA, you can use Round Tip Roast or Round Tip Steak, Bottom Round Roast, or Sirloin Tip Roast.
 
Pork: I usually use Rib End Boneless Pork Roast or a Boneless Loin.
 
Chicken: To make my life easier, I like to use boneless, skinless chicken breasts but feel free you use bone-in chicken if you like.
 
Sweet Red Wine: The traditional wine to make hallacas is Sagrada Familia. Unfortunately, this wine is very difficult to find in other countries, so I found out that the sweet marsala wine or sweet Porto wine are a good substitute.
 
Olives: I used whole green olives because that is what my mom uses, but manzanilla olives stuffed with pimiento will work fine, too; just make sure to rinse them before using them to reduce the amount of vinegar.
 
Onions: To maximize the use of the onions, I like to cut them into rings, then I pick the rings I will use as a topping and the remaining onions I use for the meat filling/guiso.
 
Storing Hallacas: Store cooked hallacas in the refrigerator for up to 4 weeks.
 
How To Freeze Hallacas: The best way to freeze hallacas is before you cook them. To freeze hallacas, you have to assemble and wrap them as instructed. Then, lay them flat in a plastic freezer bag and freeze them for up to 6 months. When ready to eat, cook them frozen in a pot with salty water for 60 minutes.
 
Reheating Hallacas:
  • Stove: Add water and salt to a pot; bring to a boil over high heat. Add the hallacas you wish to reheat (make sure the water is covering them). Lower the heat to medium and cook for 20 -25 minutes. Remove the hallacas from the pot. Drain the hallacas, cut the cooking twine, remove the leaf and enjoy!
  • Microwave: If you are short of time, you can reheat them in the microwave. Just place the Hallaca on a plate, reheat for 1 minute, then flip and reheat for 30-45 more sec. This works best for one hallaca at a time.
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 520kcalCarbohydrates: 54gProtein: 27gFat: 21gSaturated Fat: 8gCholesterol: 78mgSodium: 1094mgPotassium: 750mgFiber: 5gSugar: 5gVitamin A: 1090IUVitamin C: 39mgCalcium: 124mgIron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine Venezuelan
Calories 520
Keyword appetizer

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4.63 from 32 votes (25 ratings without comment)

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22 Comments

  1. 5 stars
    Very interesting, very comprehensive. Gives good understanding of this traditional dish. And a great recipe. Sorry missed a star.

  2. 5 stars
    Very interesting, very comprehensive. Gives good understanding of this traditional dish. And a great recipe. Sorry missed a star.

    1. Hello Rose! Thank you so much for the kind words! I’m so glad you found the post helpful and that the recipe worked well for you. No worries about the star—I really appreciate your thoughtful feedback! 😊

    1. Hello Jessica! I use white because it’s the tradicional way my family makes hallacas. Then the dough is colored with the onoto oil, which add color and flavor. Hope this helps!

  3. 5 stars
    First of all thank you so much for this much detail! I was adopted from Venezuela but was not raised venezuelan. I have found a way to connect is by learning to make venezuelan food. Hallacas seemed like an overwhelming and illusive process but, I found this recipe and have been making them every Christmas ever since. I have one question, when using the banana leaves should the ridges be inside or outside? Thank you you so much again!

    1. Hello Melanie! I am so glad that this recipe is helping you to be connected with your roots. The ridges should go outside in the main leave so you can extend the masa easier. I hope this helps! Happy Holidays =)

  4. 4 stars
    Your recipe describe the Hallaca process in detail. However, I informed you that is VERY ,VERY rude and offensive for Venezuelans to ear or read that you call an Hallaca a “Venezuela Tamale”.
    There is not point of comparation.

      1. I’ m 100% Venezuelan woman, mother, wife, sister and very proud to be a Venezuelan living in Vela de Coro. I don’t think it’s offensive to compare the Hallaca with the Tamales! Gracias y buen provecho.

        Ramona Garcia.

  5. Omg I love your blog! I tried the instant pot teriyaki meatballs and they were so yummy. Do you think I could frozen hallacas in the instant pot? Using the rack. Is that too crazy? I am so curious abouy it!
    Gracias y feliz navidad!

    1. Hello Andreina! Did you mean cooking frozen hallacas in the IP? If that is what you meant, yes I think it could work. I would start with a small batch and cook them for 15-20 minutes. Feliz Año!! =)

      1. Am making this recipe…but in reading it you said it needed 2 leeks. You mean 2 leek leaves or 1 bunch of leek.

        1. Hello Anita! This recipe needs 2 leeks (2 sticks). The dark green part (tops) is used for the caldo, and the light green part (bottoms) is used to make the guiso. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

          1. 4 stars
            very good and my friends who serve in Venezuela as missionaries it taste just like made in Venezuela!!