Venezuelan Hallacas Recipe
This Venezuelan Hallacas looks feels and tastes great all at the same time. What else one can ask for? Beef is the key ingredient in Venezuelan Hallacas. This South American Venezuelan Hallacas is a delectable Side Dish. Am I hearing a thank you from you for sharing this Venezuelan Hallacas recipe?
Ingredients
1 pound top round, cut into 1/4-1/2-inch dice
1 pound lean pork, cut into 1/4- to 1/2-inch dice
1/4 pound bacon strips, cut into 1/2-inch lengths
3 medium-sized tomatoes, peeled and seeded
1 onion, peeled
3 cloves garlic, peeled
1 tablespoon salt
2 teaspoons marjoram
1 medium-sized leek, diced
1/4 cup capers
1 tablespoon mustard relish pickles
1/4 cup red wine vinegar
1 bell pepper, cut into 1/4- to 1/2-inch dice
1 teaspoon Worcestershire sauce
1 1/2 tablespoons dark brown sugar
Salt and pepper, to taste
1/2 cup raisins
Directions
Put beef, pork, and bacon in a large pan.
Puree the tomatoes with the peeled onion and garlic.
Add mixture to the meat pan along with the salt, marjoram, and leek.
Cover and bring to a boil.
Lower heat and continue cooking until all meat is tender, about 2 hours.
When meat is tender, add to the meat mixture the capers, mustard pickles, vinegar, bell pepper, Worcestershire sauce, and sugar.
Salt and pepper to taste.
Raise the heat to high and cook the filling, stirring, until almost all liquid in the pan has evaporated, about 10 minutes.
Add the raisins and set filling aside.
Puree the tomatoes with the peeled onion and garlic.
Add mixture to the meat pan along with the salt, marjoram, and leek.
Cover and bring to a boil.
Lower heat and continue cooking until all meat is tender, about 2 hours.
When meat is tender, add to the meat mixture the capers, mustard pickles, vinegar, bell pepper, Worcestershire sauce, and sugar.
Salt and pepper to taste.
Raise the heat to high and cook the filling, stirring, until almost all liquid in the pan has evaporated, about 10 minutes.
Add the raisins and set filling aside.
