There is a national truth about Venezuelans. We like stuffed dough. Arepas are basically dough that we open a stuff with something. Tequeños work the same. And many other dishes are dough with some kind of stuffing. But I think the one that takes the take is the Hallaca.
Hallacas are not new in my blog. I have posted about them many times. The fact is that we usually crave then when we get closer to Christmas season. It is a seasonal dish. And this one has its reasons. It takes plenty of time to make hallacas. Back when grandms was still alive, they would buy corn to make the dough from scratch. It took plenty of time. There is also the thing about plantain leaves. It takes a lot of effort to clean them.
That is not all. There is the whole deal of making he stew and preparing the filling with the regional varieties. Hallacas vary according to the region of the country. And with all that work, you can guess why people tend to leave this dish for Christmas season and no more. However, there are times when some people make hallacas out of season. These tend to give you a taste of what is to come in December.
Over a month ago, I had the chance to have my first hallaca of the year. And this event is always a nice one. It is even better now that I am not picky witj what I eat and can clean the plate. My favorite part about hallacas? I guess it is the dough. It gets all the flavors of everything inside of it. It is a weird thing, but it makes total sense. If the hallaca is bland, the dough will tell you.
I just hope all the other hallacas I have this year are as good as this one.
- Photos 📷: Redmi Note 13
- Editing 🎬: Adobe Photoshop Lightroom.
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