Damelis de Díaz
Corn Pilado Hallacas
For the day of San Juan Damelis de Díaz prepared some hallacas of corn pilado with Barloventeño style. Her recipe seemed so unique and tasty that she was selected as the winner of the last contest. Here we share your recipe for 30 hallacas.
- 1 kilo of pilado corn
- 1 kilo of black flesh pulp
- 1 kilo of chopped chicken
- Onion, sweet red pepper, paprika chopped julienne style
- Oregano small and oregano orejón
- Raisins, olives and capers
It is important that you try to make part of the recipe the night before so you can prepare the hallaca with all the ingredients cooked. You must cook the corn for 1 hour, let it cool to grind, then you knead it and little by little add the salt and the onoto.
Grab some dough and tend on the banana leaf. It is important that before you add a little oil to the leaf so that the dough does not stick. Now, you must spread the dough with a rolling pin or your hands, until you have a round.
You must cook the meat and when it is medium, sauté the seasonings and chopped and add a little raisins olives and capers. If you want to give it a reddish touch, you can add a little red wine a little red wine and let it rest
When you have the meat cooking you can advance the chicken, which you can prepare as well as the meat, but separately. Now it’s time to put together the hallacas.
You already have the dough spread on the banana leaf, now you must proceed to fill with the stew of chicken and meat. To have a more beautiful image and taste more delight, add slices of paprika, onion, olives and capers. So with this ornament, they will have a shocking and delicious flavor. Wrap well with two leaves to keep the filling from coming out and tie it with a wick.
When you have several, you put it in water with a little salt and go. Wait 40 minutes and eat. Delicious!
The image of this publication is referential.