Greetings dear Hivers, among the proposals that 
As is known in Venezuela there is a tradition of eating a kind of tamale, which we call hallacas, because in reality it is nothing like the tamale of other countries, as is the case of Colombia and Mexico, which are the ones I know personally, but by reference to other countries.
Well, this hallaca is very laborious to make because it is characterized precisely by the amount of ingredients it carries, in addition to the ingredients of the stew, also at the time of assembling the hallaca, or make it properly speaking also placed on top of the stew other ingredients that we call the decorations.
So my work for the realization of the hallacas began on Friday, when very early in the morning I went out to buy the ingredients for its realization, these ingredients consisted of beef or bovine meat proteins, pork and chicken, also vegetables or seasonings such as peppers, onions, chives, chives, garlic, garlic, cilantro, raisins, olives, capers, pickles among others that I did not have at home and the leaves to wrap the hallacas; So that Friday I could only chop the meats in long pieces to have them ready for their preparation.
The next day Saturday I stopped early because I knew there was a lot of work to do, so I got down to work very early to start preparing the stew that represented chopping the meat into squares the same as the dressings, and thus began to prepare the stew on Saturday, this stew has to be cold to make the hallacas, so I started cleaning the leaves to make the hallacas, where I could only cut them to the desired size.
Today Sunday when I stopped the first thing I did was to wash the leaves and prepare the ornaments for the hallacas, at the time I am making this post I still have work to do as is to continue making the assembly of the hallacas, so dear friends what I really did was to advance the work of this traditional Christmas food that we Venezuelans never lack as is the hallaca.
It is well known that according to the region is the decoration that is placed, also with the seasoning of the stew and there are regions that like it with a touch of sweet and in the Andes for example they like to put chickpeas, in short, there are all tastes and flavors, in my particular case I make them oriental style, but what there is no doubt is that all are very rich because the family always strives to be a real delicacy, as it is the fundamental for Christmas dinner.
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