Hallaquitas Recipe: Easy Venezuelan Cornmeal Parcels 2026

Hallaquitas are the mini, fuss-free cousins of Venezuela's famous hallacas. Instead of simmering a filling and wrapping a big parcel, you knead precooked cornmeal with warm water and butter, fold in a quick sofrito of onion, garlic and red pepper, then shape small cylinders and boil them until firm. The result is tender, savory and deeply comforting.

They are traditionally served as a side for grilled meats, but they are just as good at breakfast with a little butter or white cheese. This version wraps the dough in squares of parchment paper, since dried corn husks are hard to find outside Venezuela, and the parcels still come out perfectly steamed and fragrant.

With 20 minutes of prep and 35 minutes of cooking, you get 12 little parcels from a single batch. They are naturally vegetarian, and the optional pinch of chili flakes gives the sofrito a gentle warmth that plays nicely against the sweet corn flavor.

Ingredients for Hallaquitas

This makes 4 servings, about 12 hallaquitas.

• 500 g warm water
• 1 tablespoon melted butter
• Salt
• 250 g precooked cornmeal
• 1 spring onion
• 1 garlic clove
• ½ red bell pepper
• Extra virgin olive oil
• Black pepper
• Chili flakes (optional)

How to Make Hallaquitas Step by Step

1. Mix the cornmeal with the water

In a wide bowl, combine 500 g of warm water, 1 tablespoon of melted butter and a pinch of salt. Add 250 g of precooked cornmeal little by little in a steady stream, stirring constantly to keep the mixture smooth and lump-free.

2. Knead and rest the dough

Once all the cornmeal is in, knead until the dough is cohesive, glossy and pulls away from the sides of the bowl. If it feels a little dry, work in another spoonful or two of water. When it is ready, set it aside to rest while you prepare the sofrito.

3. Chop the vegetables

Finely chop 1 spring onion and 1 garlic clove. Dice ½ red bell pepper into small cubes so everything cooks evenly and blends smoothly into the dough.

4. Cook the sofrito

Heat a couple of tablespoons of extra virgin olive oil in a skillet and sauté the spring onion and garlic. When they start to turn translucent, add the pepper and keep cooking until everything is very tender. Season with salt, a few turns of black pepper and, if you like heat, a teaspoon of chili flakes.

5. Combine the dough with the sofrito and shape

Mix the dough with the sofrito and knead again until the vegetables are evenly distributed. With damp hands, take portions of dough and roll them into cylinders about 10 cm long.

6. Wrap the cylinders

Wrap each cylinder of dough in corn husks or, if you cannot find them, in squares of parchment paper, and set them on a plate as you go.

7. Tie the parcels

Secure the hallaquitas with food-safe kitchen string so they hold their shape and do not come apart during boiling.

8. Boil and serve

Bring plenty of salted water to a boil in a pot. Add the parcels, lower the heat and keep the water hot without a hard rolling boil. After about 20 minutes, the hallaquitas will float to the surface. Drain them, transfer to a serving plate and let everyone open their own parcel at the table.

Tips for the Best Hallaquitas

Choose the right wrapper

Dried corn husks are hard to find in many places, so squares of parchment paper are a perfectly good substitute. Just make sure each parcel is well sealed and tied tightly so no water gets inside while boiling.

Keep the boil gentle

A hard, rolling boil can tear the parcels or make the dough waterlogged. Keep the water at a steady, gentle simmer and the hallaquitas will cook through evenly and stay firm.

Ways to serve them

Hallaquitas are classically served as a side for grilled meats, but their simpler side shines at breakfast with butter or white cheese. Either way, serve them warm so the corn aroma is at its best.

30 Top Recipes I Keep Coming Back to at Home

Like a lot of home cooks, I like having a go-to lineup that covers cozy classics, dishes from around the world, and sweets that make everyone happy.

When a rich, indulgent craving hits, my picks are usually this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And whenever something fruity and comforting sounds good, this classic French Tarte Tatin recipe is the one I reach for.

Some mornings I want an easy breakfast or a lighter plate, so I'll whip up these fluffy Oatmeal and Banana Pancakes recipe, a satisfying Stuffed Sweet Potato recipe, or these fresh Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple to keep in the pantry, this simple Gluten-Free Rice Flour recipe is one I rely on.

For tapas nights and Mediterranean flavors, I bounce between this bold Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, creamy Tirokafteri Greek Dip Sauce recipe, and refreshing Burrata Salad with Tomato and Pesto recipe. This crisp Italian Vitello Tonnato recipe also comes out whenever I want to serve something a bit more special.

For filling lunches and cozy dinners, my recommendations are this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. When I'm after something heartier, I'll bake this Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.

Anytime I'm in the mood for street food or party-style plates, I'll usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. These easy Air Fryer Zucchini Rings recipe also work great as a laid-back appetizer or snack.

And when I'm hosting guests with drinks and a full spread, dinner often gets paired with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To fill out the table, I like adding this tangy French Remoulade Sauce recipe on the side or finishing with this striking Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes to Cook for the Family

After years of testing and tweaking recipes in my own kitchen, I've come to believe the best dishes are built on simplicity, dependable techniques, and big flavor.

Every recipe in this collection is one I genuinely come back to time and time again—whether it's a fast meal just for me or something special for friends and family.

For dessert, the rich and silky Orange Chocolate Mousse Recipe is a go-to when I want something elegant yet effortless. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If you enjoy baking, knowing how to make syrup for better texture in desserts is useful, and my Inverted Sugar Recipe explains exactly how I prepare it in my own kitchen.

When something fresh and simple is what I'm after, I usually reach for the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heartier comfort meals, I often point people to the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight favorite One Pot Pasta Recipe.

Traditional dishes from around the world are another thing I love to share, including the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the classic Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer recipes are another category I cook often, since they save time while still delivering great texture. My go-to options include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for anyone steering clear of wheat, my comforting Gluten-Free Lasagna Recipe shows that classic baked pasta can still be rich, cheesy, and completely satisfying without gluten.

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