what you call corn we call maize but often call corn if it is on the cob or popped, but what we call corn we also call wheat and the grain-mush we call polenta the ancient Roman's actually called pulmentum and they were eating it long before Chris hit that land mass that blocked his way to China.

VENEZUELAN CHRISTMAS HALLACAS also served in Colombia

Hallacas [ay-YAH-kahs] are served as both an appetizer and main dish.

Makes 24 hallacas

Hallacas, more than any other food, symbolize Christmas for Venezuelans. Delicious meaty morsals are surrounded by a tender dough, then steamed to perfection in colorful banana leaves.

If you are fortunate to have access to these large, beautiful banana leaves, plan on using them for truly authentic results.

MEAT FILLING:

1 pound top round, cut into 1/4-to 1/2 inch-dice
1 pound lean pork, cut into 1/4-to 1/2-inch dice
1/4 pound bacon strips, cut into 1/2-inch lenths
3 medium-sized tomatoes, peeled and seeded
1 onion, peeled
3 cloves garlic
1 tablespoon salt
2 teaspoons marjoram
1 medium-sized leek, diced
1/4 cup capers
1 tablespoon mustard relish pickles, minced
1/4 cup red wine vinegar
1 bell pepper, cut into 1/4-to-1/2-inch dice
1 teaspoon Worcestershire sauce
1 1/2 tablespoons dark brown sugar
Salt and pepper, to taste
1/2 cup raisins

Put beef, pork, and bacon in a large pan. Puree the tomatoes with the peeled onion and garlic. Add mixture to the meat pan along with the salt, marjoram, and leek. Cover and bring to a boil. Lower heat and continue cooking until all meat is tender, about 2 hours.

When meat is tender, add to the meat mixture the capers, mustard pickles, vinegar, bell pepper, Worcestershire sauce, and sugar. Salt and pepper to taste.

Raise the heat to high and cook the filling, stirring, until almost all liquid in the pan has evaporated, about 10 minutes. Add the raisins and set filling aside.

MASA DOUGH:

2/3 cup lard or vegetable shortening
1 teaspoon annatto (achiote) seeds (optional for colour)
2 cups masa harina flour (dehydrated, treated corn flour)
1 teaspoon salt
1 teaspoon cayenne pepper
1 1/3 cups warm water

Over a low heat, melt 1/3 cup lard with the annatto seeds. Simmer 2 to 3 minutes.

Whip remaining lard until fluffy. Beat in masa harina, salt, cayenne peper, and water. Finally, beat in melted, strained lard, discarding annatto seeds. Form dough into 24 balls.

FINAL PREPARATIONS:

24 dried corn husks (or 24 9-inch squares parchment paper or tinfoil
1 pound cooked, shredded chicken meat
4 hard-cooked eggs, sliced
1/4 cup blanched almonds
2 ounces pimentos, sliced
5 ounces pimento-stuffed olives, cut in half
Tabasco sauce

Put a ball of Masa Dough in the center of each corn husk. Flatten dough out to 1/8-inch thickness. Top each masa-coated husk with an equal distribution of the meat mixture, chicken, hard cooked eggs, almonds, pimentos, and olives. Sprinkle on Tabasco sauce to taste.

Fold corn husks to completely encase the filling. Tie each hallaca with thin strips of corn husk or kitchen string. When tightly assembled, steam halacas for 1 hour. Serve piping hot.

NOTE: Hallacas are easily refrigerated or frozen. Reheat by steaming again until hot.

INGREDIENTS	PREP	AMOUNT
Avocados		2 each
Tomato	peeled, seeded, chopped	1 large
Onion	minced	1/2 each
Garlic	minced	2-3 cloves
Hot chili peppers	minced	2-6 each
Vinegar		1/4 cup
Olive oil		1/2 cup
Salt & pepper		to taste

METHOD

1. Peel the avocados and remove the seeds. Chop roughly and place in a large bowl. Mash well with the back of a spoon or a potato masher leaving slightly chunky.
2. Mix in the rest of the ingredients, adjust seasoning and serve.

VARIATIONS

• Mix in some chopped parsley or cilantro if you like.
• The tomato is sometimes eliminated.
• Placing the seed of the avocado in the sauce is said to keep it from turning brown.

NOTES

• Guasacaca is a very popular condiment in Venezuela that is similar to Mexican guacamole. Serve as an accompaniment to grilled meats and poultry, salads, empanadas or arepas.