Talk:Hallacas/@comment-73.1.115.130-20170326015751

In the area of Monagas, Maturin, Caripe this was made with corn flour a bit of wheat flour and cooked and mashed semi-ripe platano for the "masa". They were filed with the equivalent of The ones that were for the Christmas holidays was filed with the same as you described but they used pasas aceituna and alcaparra. It was not called Hallacas, Hallacas was an elongated meat filled corn flour, like a tamal but wrapped in hojas de maiz. looking like a large "peanut about 5 inches long and boiled in salted water. The filling for both; ¼ pound shortening(colored with aniato), cut into ½ inch pieces 1 pound shredded chicken breast, or pork or beef, 1lb. red bell peppers, cut into strips, skin and seeds removed( score with a knife lightly skin of pepper, par boil pepper put  ice water and peel off the skin) or use 1 cup pimento filled olives, 2 med white onions, sliced and cut in quarters, 1/2 cup small capers, 1 cup pitted, 1 cup pitted Green Spanish olives quartered, sliced ½ cup raisins ½ cup blanched whole almonds. The raisins and almond were used in the filling for "Navidad". This is meant as a list  for the filling and not as a "recipe".