The Hallacas

Hello!Does anyone here eaten hallacas .... how do you calculate it?

I have found a couple of websites with nutritional information about the Hallaca ( See Table 1 and See Table 2 ), in general round the30gr of carbohydrates per 100gr, so applying the calculation of rations, we talk about about 3.

Calculate carbohydrates rations
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Rations calculation
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For those who do not know the Hallaca, I recommend that you take a look at this page, explain very well how they are done and that they carry, although it does not include a picture with the nutritional summary.

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Hallacas (according to Armando Scannone's recipe)
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Ingredients (60 Hallacas):
For the stew:
200 grams of corn dough
3 kilos of cochine
2 chickens, about 4 kilos
3 lemons
1 cup of oil
1 1/2 kilos of gross ground onion
400 grams of garlic white porro mince
200 grams of the white onion in wheels
3/4 cup of crushed garlic cloves with 1/2 cup of small capers in 1/2 cup of the broth where the chickens are cooked
1 kilogram of red paprika, ground without seed
2 kilograms of ground tomato, without skin and without seeds
4 minced sweet peppers
30 drops of spicy sauce
1 bottle of 270 grams of pickles in crushed mustard
2 moscatel -type sweet cups
1 cup of vinegar
2/3 cup, English sauce
550 grams of paper
1 1/2 tablespoon of ground dry red paprika
1 tablespoon of ground black pepper
5 tablespoons of salt
2 broth cups where chickens are cooked
3/4 of mustard cup.

Mass ingredients:
5 cups of pig butter
5 kilograms of corn dough
3 cups of the broth where the chickens were cooked
5 tablespoons of salt
6 tablespoons of onoto seed.

Other ingredients (ornaments):
1 kilogram of red paprika
3 tablespoons of oil
1/2 Kilogram of bacon
150 grams of almonds
1/2 kilogram of rather small onions
2/3 cup of small capers
2 1/2 cups of olives
2 1/4 cups without seeds
1/2 cup of pickles in minced vinegar.

Other ingredients (wrap):
7 kilos of Cambur leaves for hawks
1 cup colored pig butter with onoto and tarrar wick
The hawks, water and salt for cooking them.

Preparation of the stew
The pig is cleaned.It rubs with lemon.It is rinsed under running water and put on the fire together with the bacon that is going to be used as an ornament, with enough water that covers them.It takes a boil and cooks 7 to 8 minutes.The pig must be pink.The fire goes out.It is allowed to cool, the bacon departs.The pig is cut into pieces of about 3 centimeters, removing the fat or any other disposable part that it still has.It sets aside, the liquid is discarded.The chickens are cleaned.They rub with lemon and wash well.Each chicken is put in a large pressure cooker with 4 of 30 to 40 minutes, stirring occasionally.The seasoning is corrected, which must be very strong.The dough is finely crushed with 1 1/2 cup of broth and add to laolla, to swell or curdle the stew.It gets off the fire and stirring gently, it is slowly cooked for 30 minutes or until the stew thickens, leaving with little liquid on the surface, from 1 to 2 centimeters.The pot is covered with a cloth not very dense and without it being too covered, it is allowed to cool in a place 5 cups of water.They take a boil and cook for 35 minutes or until they soften, but not too much.The fire goes out.Let stand about 10 minutes.They are removed from the pot and allow them to cool.The skin is removed.The meat is cut or crumbled in pieces.The broth that results from the cooking of the chickens is allowed to cool and stored in the fridge to use it in the preparation of the stew and the dough. In a large pot preferably stainless steel, the oil, the onion, the garlic, the garlic,, the onion, and the garlic crushed with the capers.Everything takes a boil and cooks for about 15 minutes, until withered.The paprika, the tomato, the sweet pepper, the spicy sauce, the pickles, the wine, the vinegar, the English sauce, the paper, the dry paprika, the dry pepper, the pepper, the salt, the 2 cups ofbroth and mustard.HEIt takes a boil and cooks for about 10 minutes.The pig is added.He takes a boil and cooks for about 40 minutes.The chicken is added.It takes a boil and cooks 30 to 40 minutes, stirring occasionally.The seasoning is corrected, which must be very strong.The dough is finely crushed with 1 1/2 cup of broth and added to the pot, to swell or curdle the stew.It gets off the fire and stirring gently, it is slowly cooked for 30 minutes or until the stew thickens, leaving with little liquid on the surface, from 1 to 2 centimeters.The pot is covered with a cloth not very dense and without it being too covered, it is allowed to cool in a cool place until the next day, when the hallacas are going to be filled.

Mass preparation:
In a cauldron he puts part of the butter, about 2 cups, with the ono, he is still boiling, he cooks briefly and turns off.Onoto grains are eliminated.That butter will be used to color the dough to grease the leaves.The dough is put on a table or table, the butter, about 3 spats without coloring and 1 colored cup and the salt.Everything joins and kneads very well.It is passed through the grinding machine to obtain a very united and compact mass.Subsequently, the chicken broth is incorporated, about 3 cups, and knead again, very well, until it is soft and compact.It puts on a large tray and covers a damp cloth.

Preparation of ornaments:
The oven is preheated to 350 degrees.The paprika are spread with the oil.They get into the oven and bake for 50 minutes or until they begin to brown.They are removed from the oven.They are placed on a damp cloth.They are wrapped and cooling seles remove the skin and seeds and cut into strips of 1 centimeter 4 to 5 centimeters long.The almonds are removed.The onions are peeled.They are cut into thin wheels.The capers and olives are drained.The pickups are drained and cut into small pieces.All ornaments get separated, apart.wideThe bacon, already cooked, is cut into thin strips 4 to 5 centimeters long.The almonds are removed.The onions are peeled.They are cut into thin wheels.The capers and olives are drained.The pickups are drained and cut into small pieces.All ornaments get separate, apart.

PREPARATION OF THE SHEETS AND CONFECTION OF THE HALLACES:
The leaves are chopped by classifying them into three groups according to the size.Those of about 40 x 30 centimeters 25 centimeters stops upper or tapas and those of about 10 to 15 centimeters wide by the leaf transversely, for the girdles or final wrapping of the hawks.The leaves should be washed with water and dry well.They will be used for the lower part and also, without mass, to make the Hallaca a water protection wrap.

Notes:
1. The leaves should be greased before extending the dough, for this the colored butter is used, with a cloth that gets wet in the butter.Finals or final covers are not greased.
2. A blade already greased on a table.In the center a mass ball of about 5 a7 centimeters in diameter is placed and on top of a piece of thick plastic and more or less the leaf size.It is strongly crushed with a table like those used in kitchen and when pressure palms is given a small circular movement to each side so that the dough is very thin.The same is done with the tapas but using less dough.The mass leaves are placed apart.
3. Without waiting a lot, a sheet is put with dough on a flat plate, and with a small bucket it is poured into the center of the dough about 1/2 cup of stew already cold.The ornaments are placed on top: 3 onion wheels, 2 strips of paprika, 2 bacon strips, 2olives, 2 almonds, 4 to 6 capers, 6 to 8 raisins and 4 to 6 bits of vinegar pickles.
4. Cover with a smaller sheet also with dough.With the fingers it is pressed on the banks of the filling to paste the two layers of dough.The two sides of the sheet are folded successively and the two ends also up.It is wrapped again with the big blade, without mass, and then wrapped with a girdle.It squeezes carefully and is tied with wick crossing it 3 times in each direction.It should always be ended in the center so that the tied is safer.If any of the leaves are broken, the halca must be protected with another extra sheet before putting the girdle and tie it, with the object that does not between water when cooking it.They get careful in a pot with boiling water with salt so that they are covered.They are placed above some pieces of leaf to keep them submerged, the pot is covered, it takes a boil again and are boiled covered for 1 hour.They are removed and placed on a table, slightly inclined to drain.They allow them to cool well and get into the fridge where they are preserved for up to 4 weeks, however after the third week he acquires a lot of taste of the leaf.
5. When they are going to serve, they are previously heated in boiling water with salt or in the oven wrapped each in aluminum foil.To serve them, they are unleashed, the girdle and shirt are removed, they are placed in a table with the tips bent down and cut the leaves by the edges with a leaf.The piece of cut sheet is eliminated and left over the rest of the sheet on each dish that goes to the table.

to prepare the Christmas dish without problems:
It is difficult to save time and work when it is about Hallacas.Some cook the dressing in advance and freeze it.When they are going to make the hawks, they take it to the fire to boil and begin the elaboration of the stew adding the already semi-cocinate meats, until they finish.The ornaments can prepare the day before.Likewise, the dough, spiced or not, keeping it in the fridge covered with a damp cloth, being advisable to pass it through the demolish corn machine before making the hallacas.Meats must be cut into not very small pieces and semi-state them before adding them to the stew.They must be pink so that they do not break down during the preparation of the stew, that after the aggregate the rennet, it must stir, to prevent it from sticking and tested regularly, remembering that its final season must be strong.To cook the stew it is best to use stainless steel pots.You should not get into the fridge before it has cooled to prevent it from decomposing and put "piche".

Thank you very much @fer.