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Original recipe of Hallaquitas

Original recipe of Hallaquitas


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Original recipe of Venezuelan Hallaquitas and arepas. Typical dishes of Latin America.

They are calledhallaquitas in Venezuela while in Colombia they take the name ofbollos. It is a typical dish of Venezuelan and Colombian cuisine and is widespread throughout the territory of Latin America, especially on the Caribbean coast up to Panama. If the Venezuelan hallaquitas they are prepared exclusively with white corn flour, Colombian bollos are also prepared with yucca flour. In Cuba, the same recipe is used to prepare thehushpuppiesonly here, white corn flour is replaced with bean flour (Black Eyed Peas).

Thehallaquitasthey are a traditional dish par excellence. They are easy to prepare: just add white corn flour to water and salt, mix and boil the product obtained.

Hallaquitas are white corn flour loaves (maiz blanco) which are used to accompany a large number of dishes, especially chicken based.

For cooking, thehallaquitasthey are wrapped in fresh or dried corn leaves. Once wrapped in corn leaves, they must be immersed in boiling water. It is not easy to find corn leaves, especially out of season. To overcome this problem you can use simple baking paper. Avoid using silver paper as the aluminum foil in contact with boiling water tends to oxidize and blacken the cooking water.

Thehallaquitasthey are very versatile, you can customize them by adding cheese before cooking even if they are traditionally combined with meats. A version with sugar can be used for breakfast, served with honey or chocolate spread.

How to make hallaquitas, the Venezuelan recipe

Given the ingredients in common, when I prepare the hallaquitas I take the opportunity to start an industrial production of empanadas (fried and stuffed) and arepas (stuffed and baked). These are nice recipes to prepare for themed dinner evenings. For further information:How to make the original Arepas.

The recipe includes:

  • 4 cups of water
  • 2 teaspoons of salt
  • 3 cups white cornmeal (typeHarina P.A.N.)
  • 2 tablespoons of extra virgin olive oil (the original recipe uses two tablespoons of lard)
  • corn leaves or baking paper

If you use corn leaves, soak them until they soften (about 15 minutes for dry corn leaves), rinse them in cold water without rubbing them to avoid breaking them. Set aside to dry. As an alternative to corn leaves, you can use baking paper. Below, the procedure for making thehallaquitas:

  • Place the white corn flour in a fairly large container.
  • Add the cups of water one at a time and mix.
  • Add the oil and salt and then continue mixing.
  • The dough must not be too watery but not too dry. When you have finished kneading it should be moist and easily workable.
  • Make ovoid shapes and wrap them in corn leaves to form a saccottino or in baking paper.
  • Put the water on the stove and add your own at the same timehallaquitas. Cook for about 30 minutes.

In the flour you can add spices or condiments to your liking: pepper, peppers, grated cheese, cheese in pieces ... Hallaquitas are used a bit like we Italians use tigelle or wraps, so it is an accompanying dish ".

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Video: Venezuelan Arepas. The Frugal Chef (May 2022).


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