The hallaca or hayaca is a typical tamale from Venezuela. It consists of a dough of corn flour seasoned with chicken or chicken broth and pigmented with onoto or achiote, filled with beef, pork and chicken stew (although there are versions that carry fish), to which olives and raisins are added, capers, paprika and onion (it can also be made from black caraotas), wrapped in a rectangular shape in banana or bijao leaves (palm similar to that of the banana, although with a stronger texture), to finally be tied with pabilo or pita and boiled in water.It is a dish that, although it is typical of the Christmas season, can be served at any time of the year.
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: Normal Caraqueña (Meat, Pork and Chicken), Vegetarian and Vegan.
Packaging: 1 unit (450g)