Dough for hallacas

5 from 2 votes

This hallaca dough is sublime in all that matters in the hallaca dough: flavor, texture, and its characteristic bright and intense yellow color.

Prep Time30

Total Time30

Cuisine: Venezuelan

Diet: Gluten Free

Keyword: hallaca dough recipe, how to make hallaca dough

Servings: hallacas

Calories: 123kcal

1 package P.A.N Pre-cooked corn meal arepa flour
1 cup vegetable shortening
3 tablespoons onoto annatto or annatto seeds
1 cup red bell pepper juice prepared by blending one red bell pepper with ¾ cup of water and straining it through a fine strainer.
1 cup melado de papelón prepared by dissolving a cup of papelón in a cup of water, and cooking it over medium heat until it boils.
5 ½ cups water
6 teaspoons Kosher sea salt

In a small pot, cook the shortening with the onoto seeds, over low medium heat until it comes to a boil. Remove from heat and let cool. When the fat is still warm, strain it and discard the onoto seeds.
Add the liquids: water, melado de papelón, red bell pepper juice, and salt to the bowl of a stand mixer and stir with a whisker or, even better, with a Danish dough whisk.
Start adding the arepa flour and continue mixing with the whisk. Once you’ve added half the package, turn on the electric mixer using the kneading blade.
Let the Kitchen Aid do all the kneading. Start adding the colored lard or shortening, alternating with the rest of the corn flour. Add the flour gradually to avoid lumps.
Continue processing for about 10 minutes until the dough color and texture are uniform, and there are no lumps.
With a rubber spatula, check that the dough color is uniform and there are no annatto streaks.
Cover the dough with plastic wrap to set for 10 minutes, and then make 22 dough balls.