HALLACAS GUAJIRAS DE POLLO (CHICKEN TAMALES)
This is a recipe for Venezuelan or Colombian style chicken tamales. These are unlike Mexican tamales since they are wrapped in banana leaves rather than corn husks. If you absolutely cannot find banana leaves (I buy them frozen sometimes and always find them in a Latino market) you can just use aluminum foil to make the packets. That would be a pity, though, because the banana leaves impart their flavor to these in a most appealing way. These are really easy, but a little tedious to make. The tendency is to make them too big, so curb your enthusiasm! Pun intended.
Provided by threeovens
Categories Chicken
Time 2h30m
Yield 30 packets, 15 serving(s)
Number Of Ingredients 28
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.
Nutrition Facts : Calories 200.7, Fat 4.4, SaturatedFat 1, Cholesterol 18.6, Sodium 78.4, Carbohydrate 31.5, Fiber 4, Sugar 3, Protein 10.6
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Biniam Dessalegn
[email protected]These hallacas are the best I've ever had. I highly recommend this recipe.
moses onoja
[email protected]This recipe is a keeper. I'll definitely be making these hallacas again.
Steve r
[email protected]Thanks for sharing this recipe. I'm always looking for new ways to make tamales.
APL SKTL
[email protected]I can't wait to try this recipe. It looks delicious!
emma duplessis
[email protected]These hallacas are a bit time-consuming to make, but they're definitely worth the effort.
Emmanuel Ongom
[email protected]I love that this recipe uses simple, everyday ingredients. It's also very easy to follow.
ghazal bavi
[email protected]These hallacas are a great way to use up leftover chicken. They're also a great freezer meal.
Isabelle Ellsworth
[email protected]I've made these hallacas several times and they always turn out great. They're a family favorite.
Renisha shahi
[email protected]I'm not sure what I did wrong, but my hallacas were dry and crumbly.
De Wet Burger
[email protected]My hallacas didn't turn out as well as I had hoped. I think I overcooked them.
Waqar ahmed Khaskheli
[email protected]These hallacas were a little bland for my taste, but I added some extra spices and they were perfect.
odd Falcon
[email protected]I made these hallacas for a potluck and they were a huge hit. Everyone raved about them.
Sandip Partel
[email protected]I followed the recipe exactly and my hallacas turned out perfectly. They were so moist and flavorful.
Gaming with Niloy
[email protected]These hallacas were a lot of work to make, but they were worth it. They were so delicious and everyone at my table loved them.
Hezekiah Jackson
[email protected]I had never had hallacas before, but I'm so glad I tried this recipe. They were amazing!
player unique
[email protected]These hallacas were a little too spicy for my taste, but my husband loved them.
Mostakim Raj
[email protected]My family loved these hallacas. They were so flavorful and moist. I will definitely be making them again.
Spencer Green
[email protected]These hallacas were easy to make and turned out great. I used a rotisserie chicken to save time and they were still delicious.
Alejandra Navarro
[email protected]I'm not usually a fan of tamales, but these hallacas changed my mind. The combination of flavors and textures was perfect.
M Qasim
[email protected]These hallacas were a hit at my party! The flavors were incredible and the chicken was so tender. I will definitely be making these again.