La hallaca o hayaca es un tamal típico de Venezuela. Consiste en una masa de harina de maíz sazonada sin ninguna traza Animal pigmentada con onoto o achiote, rellena con guiso de VERDURAS, al cual se le agregan aceitunas, uvas pasas, alcaparras, pimentón y cebolla (también se puede hacer de caraotas negras), envueltas de forma rectangular en hojas de plátano o de bijao (palma semejante a la del plátano, aunque de textura más fuerte), para finalmente ser atada con pabilo o pita y hervida en agua. Es un plato que, a pesar de que es típico de la temporada navideña, se puede servir en cualquier momento del año.
It is also popular in Colombian cities such as Cúcuta and Barranquilla, where it can be found all year round, as well as all over the Eastern Plains (Arauca, Casanare and Meta), on the island of Curaçao and its neighboring Aruba and Bonaire, in the Canary Islands, Puerto Rico, Costa Rica, Spain and Ecuador due to migratory influences. In these places it has been adopted as one of their traditional dishes, especially in special seasons such as Christmas.
In Venezuela it is one of the national dishes, keeping a certain similarity in form and preparation with the tamales of other countries in the region.
Today the hallaca is prepared with industrially processed corn flour, previously prepared from homemade dough, piling the corn, ie without shell or shell, processed at home and ground in a small table mill.
Flavors available: Vegan
Packaging: 1 unidad (400 gr. aprox)