Daniel

T S M
he

ecret

eaning of

Madrid
2015

Medvedov

allaca

The secret meaning sense of the amniotic hallaca is existential: the realization of the
"restraint" of the child who will be born after nine months of gestation, as hallaca is made by
human hands: you should boil it in "water bath" for nine hours. All around the hallaca
manufacturing revolves around pregnancy. The wick is the umbilical cord. You know that in
the kitchen, which are admitted to the ritual of hallaca are pure women: men have nothing to
look for there. They may be "used" to tie hallacas, but nothing more, nothing to put their hands
in stews!
Hallaca is a "dish wrapped", as is the fetus in the womb, heavily involved in the placenta. The
very word "hallaca" means "placenta". It is a typical dish of Venezuela. What is that famous
"dish wrapped"?
- Ground meat mixed with rice and some "children involved" in fig leaf, well known since
Adam and Eve, what is called in Turkish - sarmale. In other countries, such as Romania,
Christmas dish is a similar name as spicy - paprika - and then rolled into small rolls, boiled in
vine leaves, cabbage leaves or pickled in vinegar.
According to the way of being tied up, much is known as the hallaca inside without seeing it.
The traditional way to tie hallacas - a single cut / vertical wire in the center and three horizontal
"turns" - is the result of many centuries function, enabled by tying Hallacas: simple is in fact
something which represents the most sophisticated and refined picture of what energy is - the
"function" was said in ancient Greek: "energeia". We must put then signs and symbols as the
strip leaves that are tied to carrying "something special." - a secret of the cooks - that is the foil
strip signal in tamales - just some meat mass without stew - to differentiate hallacas.

PLACENTA - "Christmas cake kneaded" "

PLACENTA - "Christmas cake" [Latin for "placenta"] But the word comes from PLEASURE "like," - one thing is "pleasant" and another is "placenta". Latin is please you "like several at a
time." Everything fits with my explanation of the secret meaning of the hallaca.
There is a beautiful word - PLEASURE [placet]- which is the name of a portion on the sea
where they are pearls and "a sandy area where the flow of the waters of the sea dragged and
deposited gold particles." It appears first in the nautical literature. AKLOTHON is "placenta"
in classical Greek and it reminds me of the grim reaper CLOTHO, - which means "spindle",
the name of one of the three "weavers" of fate, which fosters the birth and life spins mortals.
Compared with the first hallaca - tied in traditional rustic way, the second half sophisticated
one does appears wearing nothing on bun - too many squares and too much tissue, which, if
see we go, for nothing, because besides being a loss of time, is not aesthetic or functional, that
is nothing "energetical" - although holding the claim to be, to prepare a found beyond an
aesthetic value if available. The moored must be perfect to not disarm when boiling or right out
of the pot.
What I mean is simple, and as simple is functional - as well knots facts, that address the bonds
of non-experts who give a thousand one-eyed sailor turns out.

In fact, we deal with a real knot more elegant and mathematical that may exist, and it will not
disarm the hallaca if one of the nodes is well done, nor is shown cruising around functionality
to not disarm during boiling.
I am going to stick my spoon in the stew, I hope not to add something very acid to make a
mess of all of this. Sometimes there are very feminine men, as seems to be tied to the right that
is pretentious and exaggerated, I fully agree (I do not think It has been moored this hallaca by a
woman because we always think that we have so much time to tie hallaca, just for that), and
others are very masculine men as moored on the left. I agree that it is essential that the mass
and its contents (which will not break prematurely, sources following the beautiful metaphor of
pregnancy). I would not defend sprawl ample opportunity to express life from different
universes. From the masculine, functional and sober, the more effeminate, campy exaggeration
and with all shades of gray that may exist.
Jajajajajaj !!!!!!!!! important thing is not to get water, and the Moors everyone can do it, it is
not beyond of their ken. As important is that this good, rich and succulent aroma permeates the
senses and remember the love our family and friends.!Merry Christmas!
Sure there are people who chop with comments on how to tie the hallacas, as of right, with
many turns - "not to disarm when boiling or right out of the pot" - but if you do not understand
the art and science of knots, will always tie unappropiattely the same way.
The thread tied has a Birthday function also when shaping the tradicional. In hallaca
tradition, if we change the way, it is not bad to innovate with this new method of irresistible
knots. I like the vintage hallaca, I investigate and use the knowledge of some honorable
Venezuelan Mistress Doitas who taught me their secrets. I milled the corn that are delicious.

If you know something dear to our ears, please do not keep those beautiful secrets, we must
share them, because they are the fruit of a great knowledge and experience of both life and
Cuisine.
Do not add water during boiling time - it is clear that, and should also be maintained - that is a
state of "etanche" and has to be permanent - so the French call it - how is it that you say and
call in Spanish the state of the hourglass and defining the quality of the sand [Arenillo, not
Clepsidra] which is enclosed in glass bowl- and so it is that because as everything is cooked
must be very isolated internally externally.
In Spanish this is "tight" - "that does not water down their sides and seams," as in the case of a
ship, - but what matters to me is the scientific term for glass blowers from Venecia.
That's it! "Hermetically sealed" [gr. "Sisters" - stone "] isolated, closed, impenetrable
PLACENTA - "Christmas cake kneaded" "

Hallaca is a corn flour dough, can be precooked or not, and seasoned to taste with moderate
chicken soup, can be chicken, colored red / orange with annatto or achiote, then filled with a
stew chicken meat, beef, pork or chicken. The fishermen do with fish, which for the purposes
of which I speak, comes from pearl. To this are added many things that have a sense of the
talents and qualities that you want to "impregnate" the unborn child, some sweet things, other
salty capers, paprika, onion, olives, raisins, and everything is wrapped how rectangular sheets
of cooked or boiled plantain or banana leaves, a similar the banana leaf, with stronger texture.
Then all that is tied with string, or pita, boiled and cooked in water in double boiler.
As in other countries, this Christmas dish is a dish that can be served at any time of year, but its
origin and quality is being Christmas dinner.
Hallaca is not only traditional food of Venezuela: it is also popular in Colombian cities near
Venezuela, in Cucuta in Barranquilla - where you eat all year on the island of Curacao and lass
neighboring islands Aruba and Bonaire in the Canary Islands in Spain and also in Ecuador.
Everywhere it was adopted as a traditional Christmas dish. Why Christmas? For Christmas is
the allegorical reminder of human birth, a cosmic event profoundly existential, and amniotic
sense.
In Venezuela it is a national dish, while saying "hallaca" you say "Venezuela"!
TRADITION
Arming the Hallacas:
Step 1: Remove the thick vein leaves border or pass through the fire to soften, remove the vein
and wash, drain and dry with a cloth or paper towel.
Step 2: Place a sheet on the counter, grease with butter colored with annatto; accommodated in
the middle of a ball of dough sheet (hands soaked in water and butter crush to be stretched in a
circle); adding a portion (for this solid) cold stew and this place ornaments (are pieces of
peppers, onion rings, etc.)
Step 3: Fold the wide part of the banana leaf, encimando to completely cover both edges, fold
to make the stew does not drain; bending the ends in then proceed to wrap smaller leaves.
With sheet strip ensures hallaca through the middle and ends with the wick tying twice across
the longest part.
Step 4: Bake in a pan of boiling water for one hour, remove, drain and let cool.
The dish is reminiscent, in form, as in the preparation, of tamales with other American
countries. We will give tamales a special place in this paper:
Columbian cultures of Mexico knew, all about corn. With corn, they are "glued" also dishes
and ways of cooking the corn. The tamale is a simple method of cooking the corn. The tamales
dating from before Christ: no references in the Mural paintings of San Bartolo, in Petn,
Guatemala.
Tamales have been described by Sahagun in his "General History of the Things of New Spain"
in the early sixteenth century, books [three] facsimile, I have in my house and I often look their
beautiful illustrations.

The Mayans also ate tamales and many and diverse ways; some of them are white tamales, not
round or square as they say, everything was done spontaneously, as out. . .
"Others were colored eating tamales. . . "Says Fray Bernardino de Sahagun. Others recall the
tamale both food of the common people, as the nobles, and priests - used for special
ceremonies and events of fasting.
The tamale was part of the daily lives of the cultures of Mexico in ancient times, and was used
in religious rituals and initiation for offerings and gifts in the graves, image of rebirth and reexistence. Between the Maya there are sculptures and paintings depicting ancient periods
offerings of tamales.
The term comes from the Nahuatl tamalli tamale, and means involved. It is the word most
widespread, but everything changes in geography, from the name to the preparation, from the
casing to the filling, and even mass.

The name "tamale" is used in Mexico, Costa Rica, Cuba, El Salvador, United States,
Guatemala, Honduras, Panama, although the United States also is called "tamale".
In Argentina they were still called "tamales" while Chile has a similar preparation, - "humita"
which is confounded by those who ignore everything - ingredients, preparation, form, and taste
- with the tamale.
Belize is called "bun", a veiled erotic sense ..
In the Caribbean region are known as "hallacas" to those made with corn - there is also a
variant of rice, called "cakes" and called them both "tamales" and "ground" or "hallacos.
In Ecuador are "tamal" if they are wrapped in banana leaves and "tamales" if they are wrapped
in corn husks.
In Nicaragua it is known as "nacatamal" if they carry meat.
In Peru there is a similar preparation known as "tamales", sweet or savory, they do not wear
padding and are wrapped in corn husks.
In Puerto Rico they are called "guanime" sweet tamale made with corn flour, coconut milk and
sugar and wrapped in banana leaf.
In the Dominican Republic they are called "sheet cake" but not stuffed corn dough but cassava
or banana and wrapped in banana leaves.
In Venezuela we speak of "hallaca" but also "hallaquitas" pre-cooked corn dough or corn jojoto
-the young -envuelta in corn husks or banana. The dough is mixed with pork, or pork, or beef.
The "hairless buns" - in Miranda State and elsewhere balls of corn dough stuffed with a stew of
meat and grains are made. A balls or cylinders corn dough cooked in water hirviennte are
called "rolls" can also be cooked in a broth and then are served in soup.
In Honduras it is called "tamales" or "montucas".
In Mexico how to prepare tamales changes from one state to another, there are 5,000 kinds of
tamales in Mexico - zacahuil, corundas, tzotobilchay, donkey leg, tamales, chak chak wah, wa
buulil, Kehil UAH, chanchamitos, uchepos, canaries , juacan, xocotamales, pibipollos,
uritami, charikiundas, steamers, pictes, pulacles, maneas, chamitles, etc.

Fruit - - all wrapped in leaves, leaves them in Guatemala, El Salvador, Honduras and
Nicaragua tamales with corn, lard, broth, and a sweet savory filling of meat or stew, or
prepared cob of corn, banana or delm. It is cooked or steamed or boiled in a microwave three
stones. In Panama it prepares tamales with corn, broth, raisins and filled with pork or chicken.
Wrap in banana leaves.
The Costa Rican tamal is cornmeal, cracked corn, achiote rice, carrots, green beans, chickpeas,
peas, pork, sweet pepper and cilantro. In Costa Rica corn tamales with rice and achiote, green
beans, chickpeas, peas, sweet pepper, cilantro and some meat they are made.
There are also a "dumb" called, cooked corn dough and filled with spicy ground beans.
Both types are wrapped in banana leaves. There are also tamales with beans sweet corn called
"corn" - ground and mixed with milk and butter. In El Salvador are filled with refried beans,
cheese, and pork, and wrapped in corn leaves, which also eat fried tamales There are "ball" of
spherical shape, with corn dough wrapped in gophers - leaves cob, with no padding or extra
ingredient.
In El Salvador the sweet tamales are called "sugar" and its filling is grapes or prunes, or
pineapple jam.
The "montucas" are sweet corn, sweetish, with chicken cream are added. The "tamales" are
just tender corn, accompanied by his cream. Tamales "pisquez" mass are corn, beans, cheese,
with chipilin.
In Guatemala, in the classical period of the Maya, for the winter solstice, December 21, the
chiefs ate a loaf of baked dough, mixed with turkey meat, or venison tepezcuintle, and the mass
was added, that Later, in time, spices, olives, capers and chili pepper.
On Christmas Eve tamales families divided black, red or sweet, family and friends, ritual
reminder signal. Accompanying chocolate, bread and punch pads, after participating together
in the Midnight Mass at 12 pm, "when all the devils are loose!"
In Guatemala a dish is eaten at midnight on 24 and 31 December. Guatemalan tamales used
for holiday celebrations, birthdays and baptisms, as the tamale is considered sacred.
The tamale in Guatemala there until sweet version, in which the corn dough used and flavored
with a sweet message of chocolate, almond, plum, seeds and chiles.
The tamale is a usual and customary dish every Saturday selling them in shops and houses is: a
red light is a sign that there tamales are sold.
The "red tamales" have that color in annatto and tomatoes: corn dough filled with raisins,
peppers, chicken, beef or pork, all wrapped in banana leaves.
Chambray tamales with raisins and almonds, or sweet tamales - sweet fillings message,
tamales black, the color that gives chocolate, tamales chipiln leaves wrapped in corn tamales
loroco, corn tamales.
A corn tamales are also puts them cream and cheese and anise seeds.
The "chuchitos" are a variation of corn tamale dough consistency firmer and add lard to the
dough to taste, mixed with tomato and message filled with chicken, beef or pork, wrapped cob
with dry leaves, sometimes it gets them cheese and sauce.

The nacatamal is the Nicaraguan tamale: mass is filled with rice and pork, with annatto, all
covered with potatoes, tomatoes, mint, olives and raisins.
The ollla large Nacatamales, is typical of Nicaragua tamale, wrapped in banana leaves.
There tamales served to honor the birth of a child appearing in the Florentine Codex.

The tamales, as hallacas, have cultural significance, not only gastronomic.

One of the most important rituals of the Aztecs was the party Atamalcualiztli - "Eating tamales
water". In this seven-day festival, fasting is practiced: only tamales francs simple "flat" ate, as
we say in the US today - pure mass ,, type "bun" Venezuela, steamed, without salt or chile or
nothing, not spices or other seasonings. This festival took place every eight years, the number
of ritual life of corn.

During the festival and festival period, corn is deshollado with salt and lime, worked and
seasoned with chili, a gastronomic torture. For the maize god is not taking revenge, as the
dishes from the kitchen of the Popol Vuh, it becomes the gift of respect and consideration.
During the ritual he is delivered the corn that torture.

Also in the festival of Izcalli, at the end of the year, women tamales distributed to neighbors
and family early, at dawn. Families gather to eat together all the tamales in the festival and this
festival is when the ritual is performed Huauhquiltamalcualiztli:
huauhquiltamalli tamales called amaranth or chalchiuhtamallli are prepared and offered to the
god of fire and the dead. Others consume very hot broth with shrimp, or crayfish.
Young animals offered to the god of fire that they hunt, and the priests delivered them hot
cooked tamales change, energy transmuted and transformed and transfigured by the alchemy of
fire.
In religious rituals it is considered tamales as the child in the womb, and the pot where they are
prepared - the comitl, is the womb itself.
The tamales are used in the rituals of marriage, and after tunics tied, the future mother gives
the bride four bites of tamales, then, the bride feeds him her boyfriend. After the birth of a
child, offerings are made tamales.
The tamales are sun-dried foods offered to the warriors, when they go to battle against other
kingdoms and cities.
Today the tamales are the protagonists of the Mexican diet, and there na festival and
celebrations without being consumed thousand and tamales. Its use is mandatory, to be
traditional - at christening parties, at weddings, at inns and other holidays and is one of the
traditional dishes for Christmas dinner.
In Mexico they are used as offerings in the Day of the Dead celebrations on 1 and 2
November, on the day of Candlemas, on February

2. On the day of the Candelaria the Christmas period the Catholic liturgical year is completed
and it is celebrated in the village with the consumption of tamales and atole.
The person who finds - [finds - find - hallaca] - a small doll representing the Child Jesus in the
Rosca de Reyes - the 5th or 6th of January - should invite the tamales on February 2 diners
present.
Every year, as in China Abacus Day is celebrated in Mexico City the Latin American Tamal
Fair is celebrated, in early November, and the date coincides with the celebration of Day of the
Dead.
A week before the February 2, Tamal Fair is held in commemoration of the Candelaria.
Sahagun tells it, considered by Christian parents as "superstition" of indigenous people:
"Another abusin had when the tamales are cooked in the pot. Some to the pot, like meat stick
when cooked and sticks to the pot.
They said the tamale stuck eating that, if he was a man, never well throw arrows in the war,
and his wife never give birth right. And if she was a woman, never well give birth, that the
child inside the fitting. "
Sahagun

There's a funny thing: the tamale is a protagonist in the popular sayings of Mexico - "He who
was born for tamal, the sky will fall leaves," meaning that no one can escape his destiny, and
that Providence favors who is conducting purge his mission in human life.
Bean tamales - Etamalli in Nahuatl Indian heritage are still present to this day.
The tamales in Mexico are classified into four types:
the envelope
by size
for the ingredients
for the filling.

By the envelope For cooking, the tamales in banana leaf wrap, but it is common to wrap them in the corn husk.
In the cities, not so much by a shortage of "natural casings" as per the convenience that slides
on the heads of women, is also used to wrap the kitchen semi-waxed paper.
The zacahuil is prepared in a metal tub and mass meeting in plantain leaves is wrapped, it is
not wrapped in individual tamales.

By size:
The tamales are often, spontaneously, the same size, because it sends the size of the corn husk.
Corundas are smaller than normal tamale and zacahuil much larger.

By ingredients:
A variety of tamales, and the account number is greater than 5000.
There are differences: the sweet tamales and savory ingredients like chilies, meat, fruits,
vegetables for the filling of the tamale.

For its filling:

Some have only mass tamales seasoned with salt, sugar, pepper, spices or sauce, and others - a
more complex filling of meat, vegetables, fruits, etc., and goes around the filling mass.
There are no mass tamales, wrapped only have the corn husk filling, yet are called "tamales".

Corundas, tamales of Michoacan and nacatamales

Corundas originated in the state of Michoacan. The k'urhunda word - "tamale" is the Purepecha
language, spoken by the natives of the region,
Corundas are very simple: vegetables, cheese and tequesquite, all mixed with the dough, then
envolrverse in corn leaf, with a conical or triangular pyramid.
They are smaller than the typical size lel tamales rest of the country. Corn dough is cooked /
boiled ash instead of lime. Is usually served with green sauce or red. It is the main ingredient of
soup and dressing corundas another dish, the churipo. There is a variant of the corundas: the
charikurindas, where the main ingredient is not the corn beans.
Besides corundas in Michoacan no meat stuffed tamales and chili, called tamales.
Another Michoacan tamal is the uchepo, made with sweet corn that is eaten with green or red
sauce with cheese.
Other Purepecha plateau tamale tamale is tzitn, or wild blackberry, wrapped in corn husk with
the gelatinous sauce the color of the bush. It is a sweet tamale and eaten cold.

Asturian Tamales
The Asturian community of Mexico invented a culinary mix nom known for Mexicans: a
"tamale" called "Spanish tamal" or "Asturian". Corn kernels cooked with lime (nixtamal) to
make dough and seasoned, then spread on wet milled corn husks.
A filling of ham with pork sets, can lead bacon, or manchego cheese, broad beans, called
"faba". Before being cooked, the meat of these tamales seasoned with some almond liqueur.
Then everything is wrapped in corn husks and cook steam.

Chiapas Tamales
In Chiapas tamales are made with banana leaves, the Mayan Indian style, both at Christmas
and the new year.

Tamales chipilin or Chepil

In the Olmec and Nahuatl region of Mexico, that is Tabasco, you there is a kind of tamale with
martajada mass and wrapped with leaf of a shrub called chipilin (chepil), whose mass is
accompanied by strands of pork or chicken, wrapped in corn husk or banana. They are
accompanied by spicy red sauce or ketchup.


Tamales Mexico City
Tamales Mexico City are corn dough and are wrapped in corn husk or banana leaf. They wear
red or green sauce, pork or chicken and cheese filling, slices and salsa, or sweets.
Encontran is both the stalls, as in Mexican restaurants, but also you can see how they are
distributed in a food steamer on a tricycle pedals. They are accompanied by atole,
champurrado, and soda. They are consumed at breakfast or dinner.
In Mexico City DF, tamales are eaten in a bread roll wheat flour or apron - a mixture known as
guajolota or tamale cake as the "peiada queen" of Venezuela.
Besides tasty, practical combination is enough to eat a - walk - or any means of transportation.
The demand generated tamales companies for production and sale, as Flor de Lis, Emporio,
Tamalli or Chata, Sinaloa.

Sweet tamales, corn

Sweet tamales are made with sweetened dough are stuffed with corn and honey, guava jam,
strawberry, pineapple, quince, or some other fruit, raisins, nuts and peanuts. Wrapped in corn
leaves and pink are Mexican, like the magenta - on other occasions are painted yellow, lime
green or purple, with a vegetable dye available in several colors - aniline.
The coloration is to distinguish salty sweet tamales tamales, and certainly a subterfuge to
attract children, and also to give them a touch of Mexican indigenous identity. They are made
mostly in the birthdays of the children, piatas lass. The corn tamales called uchepos are sweet,
and have a filling of sweet corn dough wrapped with green leaves of corn. Often're inside, like
a grace, like seeds lass HEL - [cardamom] - in the Arab coffee - some corn kernels.

Tamales in Northeast
They are thinner than the rest of the territory. They are made with corn cob leaf from the same
plant and beef stew.
The mass grind corn kernels cooked with lime (nixtamal). It is seasoned and smeared on wet
corn leaves, the meat filling, pork but can also be beef or chicken, baked beans and cheese, or
vegetable stew gets; the sheet is rolled and baked.

Tamales in Guadalajara
They are spongy mass and corn husk, there are red and green mole, or rib - pork, chicken with
vegetables, cottage cheese and mushrooms, spinach and cheese, squash blossoms with corn.
Cuandos are sweet - are strawberry, pineapple, caramel, nut, rice gruel, champurrado,
strawberry, guava etc., they are purchased in Tlaquepaque and are called "tapatios tamales."

Yucatecan Tamales
In Yucatan there are a variety of tamales, all wrapped in a banana leaf. The filler is corn dough
and ground pork, chicken or "pibil". The "pibil" is a lean shredded beef stew or "shredded"
pork broth in achiote, sour orange juice and spices. There are a Yucatecan tamales are called
"steamers" - are small, steamed, stuffed with ground beef or chicken, and there are other
fillings espeln - baked, large and hard consistency, stuffed with shredded beef or pork
chicken. There are also "cast", whose mass is strained to have a smooth consistency, are stuffed
with shredded chicken and served with tomato sauce.

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On special occasions there are tamales as the "arm reyna" Chaya filling, nugget (pumpkin
seed) and egg, eaten during the eve of Lent before Easter period of 40 days, starting with the
Ash Wednesday. Another tamal is the pibipollo, "GDP" or "mucbi-chicken", eaten in
November, the Day of the Dead - a baked tamale, largest, and cut into pieces distributed to all,
as a cake, accompanied by pieces red tomato sauce and chile de arbol.
There are some people who prepare Yucatecan chanchamitos, small tamales wrapped in corn
leaf mass achiote and squares filled with pork or chicken.

Oaxacan tamales with chicken and black mole

In Oaxaca, they made with corn dough and are wrapped in banana leaves, but there are
wrapped in corn husks and not so common. The stuffed pork or chicken mole is black or green,
and is also used iguana meat. There are several flavors and colors - yellow, green, rajas, sweet
bean. They are filled with yellow mole and chipiln, or as it is called in this region - "Chepil".
They serve in bowl, covered with cream, and watery refried beans.
Usually it served on a plate with no other ingredients.

PLACENTA - torta amasada de Navidad"

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