Bollos Pelones
The bollo pelón is a small dumpling made with corn dough filled with a stew that can be beef, pork, or chicken. It is boiled and served in tomato sauce. It is a very delicious and easy recipe to prepare.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 kilo ground beef
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 30 grams chives
- 1 pimentón, red, finely chopped
- 2 pimentones, green, finely chopped
- 12 bell peppers, finely chopped
- 1 sprig fresh cilantro, chopped
- 1/2 teaspoons cumin
- 5 milliliters Worcestershire sauce
- 2 tablespoons olive oil, for the sauce
- 1 tablespoon vegetable oil, annatto oil
- 8 cloves garlic, finely chopped
- 2 onions, cut into small cubes
- 6 yellow ajíes, finely chopped
- 6 tomatillos, cut into small cubes
- 6 tomatillos, blended with 3 cups of water.
- 1 tablespoon basil, finely sliced
- 1 kilo corn masa flour, precooked white
- 7 cups water
- salt
Preparation
30 mins
50 mins
Low
- Preparation of the Stew: Put the olive oil in a skillet; add the previously crushed garlic; sauté for one minute.
- Add the beef and sauté for about 8 minutes. Add the onion, bell peppers, chili peppers, cilantro, cumin, salt, and pepper.
- Stir the sauté until the onion becomes translucent; make sure the stew is dry. Add a splash of Worcestershire sauce; stir until all ingredients are combined.
- Remove the stew from the heat; set aside in a bowl.
- Preparation of the Sauce: Put the olive oil in a skillet, along with the annatto oil; add the previously crushed garlic; sauté for one minute.
- Add the onion and chili peppers; sauté for three minutes over medium-low heat until the onion becomes translucent.
- Add the finely chopped tomato without skin; sauté for another 3 to 4 minutes, then add the blended tomato; stir and cook over medium heat for 30 minutes.
- Season the sauce; set aside.
- Preparation of the Dough: In a bowl, place the flour and salt; gradually add the water while mixing with the other hand.
- Knead well until you have a firm, smooth, homogeneous mixture without lumps. Let it rest for about 4 to 5 minutes.
- Preparation of the Bollos Pelones: Take a ball of dough, and with a finger, create a hole or cavity down to the center of the ball or sphere.
- Scoop in the stew using a spoon; close the opening with some of the same dough; repeat the process with each of the remaining dough balls.
- In a large pot, boil plenty of water; add the bollos and cook until they float. Remove and drain with a slotted spoon or strainer.
- In a skillet, place a portion of the sauce; reserve the remaining for plating and sauté the bollos pelones; cook for about 6 to 8 minutes over medium-low heat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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