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<h2>If you find on these dates</h2>
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  <img src="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/lXy7rH23-image.png" srcset="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/lXy7rH23-image.png 1x, https://steemitimages.com/1280x0/https://files.steempeak.com/file/steempeak/rebe.torres12/lXy7rH23-image.png 2x" />	<br /> 
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In December it is tradition to eat hawks, but to eat hawks had to be postponed until this February, the hawk is a Venezuelan recipe, it is a typically Venezuelan dish that is consumed a lot in the Decambrine era, but it does not have to be in the Decambrin era As is the case, any time of the year is good, it is too tasty and now I will show you how to make this dish, which dates back to the time of the colony.
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If someone knows what the possible origin of this recipe is, they can place it in the comments, to see if it is the same one they have told me.
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<img src="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/ElSPXleg-image.png" srcset="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/ElSPXleg-image.png 1x, https://steemitimages.com/1280x0/https://files.steempeak.com/file/steempeak/rebe.torres12/ElSPXleg-image.png 2x" />	<br /> 
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Su elaboración es un poco larga, primero se debe de preparar el guiso, y luego se arma la hallaca.
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<img src="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/gJyN7xXz-image.png" srcset="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/gJyN7xXz-image.png 1x, https://steemitimages.com/1280x0/https://files.steempeak.com/file/steempeak/rebe.torres12/gJyN7xXz-image.png 2x" />	<br /> 
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It starts by chopping all the ingredients, both meats and dressings.
Chop 2 kg of chives and ½ kg of garlic poyo:
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<img src="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/nHHHERdw-image.png" srcset="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/nHHHERdw-image.png 1x, https://steemitimages.com/1280x0/https://files.steempeak.com/file/steempeak/rebe.torres12/nHHHERdw-image.png 2x" /><br /> 
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Then chop 1 kg of onion.
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<img src="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/ScdKojKP-image.png" srcset="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/ScdKojKP-image.png 1x, https://steemitimages.com/1280x0/https://files.steempeak.com/file/steempeak/rebe.torres12/ScdKojKP-image.png 2x" />	<br /> 
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Subsequently, 10 kg of backside meat is minced, it is known.
These ingredients are for preparing approximately 40 hallacas, depending on how small or large you make them.
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<img src="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/8Pp4FqNc-image.png" srcset="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/8Pp4FqNc-image.png 1x, https://steemitimages.com/1280x0/https://files.steempeak.com/file/steempeak/rebe.torres12/8Pp4FqNc-image.png 2x" />	<br /> 
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Then 2 medium-sized chickens are minced in small pieces, as an option you can have pork. In my case it is tradition in the house instead of pork or pig, put bacon strips at the end as you will see.
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<img src="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/Bauddfya-image.png" srcset="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/Bauddfya-image.png 1x, https://steemitimages.com/1280x0/https://files.steempeak.com/file/steempeak/rebe.torres12/Bauddfya-image.png 2x" />	<br /> 
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Then something that can not be missing, 1 kg of well chopped paprika.
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<img src="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/Z7brHdhG-image.png" srcset="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/Z7brHdhG-image.png 1x, https://steemitimages.com/1280x0/https://files.steempeak.com/file/steempeak/rebe.torres12/Z7brHdhG-image.png 2x" />	<br /> 
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This is how once all the ingredients are chopped, as it is very Andean tradition to place chickpea with a kilo enough for that amount of meat.
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<img src="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/gw6Di1ug-image.png" srcset="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/gw6Di1ug-image.png 1x, https://steemitimages.com/1280x0/https://files.steempeak.com/file/steempeak/rebe.torres12/gw6Di1ug-image.png 2x" />	<br /> 
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Then the assembly is carried out, the base is a banana leaf, impregnated with seasoned oil, pre-cooked corn dough is also seasoned, all the ingredients are spread and placed, as I told you in my house you put bacon strips that It gives a very particular and tasty flavor.
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<img src="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/sQ4nFtfX-image.png" srcset="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/sQ4nFtfX-image.png 1x, https://steemitimages.com/1280x0/https://files.steempeak.com/file/steempeak/rebe.torres12/sQ4nFtfX-image.png 2x" />	<br /> 
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Depending on how you like a hallaca, covered or not covered with dough, a thin dough is placed so that the ingredients are covered, or if you prefer, do not place it.
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  <img src="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/lXy7rH23-image.png" srcset="https://steemitimages.com/640x0/https://files.steempeak.com/file/steempeak/rebe.torres12/lXy7rH23-image.png 1x, https://steemitimages.com/1280x0/https://files.steempeak.com/file/steempeak/rebe.torres12/lXy7rH23-image.png 2x" />	<br /> 
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Subsequently it is wrapped with the banana leaf twice, it is normal, and it would look like this, it is held with thread so that it does not disassemble in its cooking, which is normally 3 hours and good profit.
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