Venezuelan corn parcels

Venezuelan corn parcels

Hallaquitas

By
From
South American Grill
Makes
24
Photographer
Bonnie Savage

Hallaquitas are the Venezuelan version of the Mexican tamales. They are boiled corn parcels filled with a dough made from dried corn, which is wrapped in dried corn husks. Hallaquitas are tied twice, once at the top and then in the middle, creating a kind of waist. Curvaceous women in Venezuela are referred to as hallaquitas as their curves resemble the corn parcels. Dried corn husks are available from Latin American food stores.

Ingredients

Quantity Ingredient
40g butter
3 teaspoons sea salt
30 dried corn husks
3 cups masarepa, (see note)
3/4 cup parmesan cheese, grated
1/2 red capsicum, seeded and very finely chopped

Method

  1. Put the butter, salt and 3½ cups water in a medium-sized saucepan over low heat and stir until the butter has melted and the salt has dissolved. Remove from the heat and set aside for 10 minutes, to cool slightly.
  2. Meanwhile, place the corn husks in a medium-sized bowl, cover with hot water and set aside for 15 minutes, to soak. Drain and set aside.
  3. Gradually pour the masarepa into the cooled water, stirring to form a dough. Turn the dough out onto a clean work surface, add the cheese and capsicum and knead to incorporate. Add a little extra masarepa if the dough is too wet, or a drizzle of water if it is too dry.
  4. Divide the dough into 24 equal-sized portions. Shape each portion in an oval-shaped ball.
  5. Place a ball of corn dough lengthwise in the centre of a pre-soaked corn husk. Fold up the bottom of the husk and fold in the sides to encase the corn filling. Tear a couple of corn husks into thin strips to use as ties. Tie each parcel twice, once at the top and then in the middle, to create a kind of waist. Repeat with the remaining filling and husks to make 24 parcels in total.
  6. Bring a large saucepan of salted water to the boil. Cook the hallaquitas for 10–15 minutes, or until firm. Unwrap the husks to eat.

Note

  • Masarepa is a pre-cooked ground corn flour. It can be sourced from Latin American food stores. It is also called masa harina.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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