Trinidad Pastelles (Venezuelan Hallacas)

In Latin American cuisine, an Hallaca (alt. spelling, "hayaca") typically involves a mixture of beef, pork, chicken, raisins, capers and olives wrapped in a dough made from yellow pre-cooked yellow cornmeal, folded with fig leaves, tied with strings, boiled or steamed afterwards. Harina PAN yellow pre-cooked cornmeal or Promasa yellow pre-cooked cornmeal are the most popular brands of cornmeal flour used in making  Hallacas. In, Trinidad and Tobago, because of our multiculturalism, and because of our respect for the Muslim, Seventh-day Adventist, and Hindu religions, we do not mix the beef, pork, and chicken together because Hindus do not eat beef and Muslims and Seventh-day Adventists do not eat pork. In Trinidad, the most popular Hallacas are Beef, Chicken and Soya, and  Fish is becoming quite popular nowadays. I enjoy making hallacas with lamb filling. Hallacas are traditionally made during the Christmas season. 

Pastelle-making in Trinidad is usually done by families around Christmas time and is a wonderful bonding experience. No two families Hallacas (Pastelles) taste the same. Below are some videos showing you how to make Hallacas.

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