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Recipe of Pelones buns

Pelones buns

30 mins
50 mins
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The pelón bun is a roll made with corn dough stuffed with a stew that can be beef, pork or chicken. It is boiled and served in tomato sauce. It is a very delicious recipe and easy to prepare.
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4 portions
  • 1 kilo ground beef
  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 30 grams chives
  • 1 paprika, red, finely chopped
  • 2 paprika, green, finely chopped
  • 12 Sweet pepper, finely chopped
  • 1 twig fresh coriander, chopped
  • 1/2 teaspoons cumin
  • 5 milliliters English sauce
  • 2 tablespoons olive oil, for the sauce
  • 1 tablespoon oil, onotado
  • 8 cloves garlic, finely chopped
  • 2 onions, cut into small cubes
  • 6 chili peppers, finely chopped
  • 6 tomatoes, cut into small cubes
  • 6 tomatoes, Smoothie with 3 cups of water.
  • 1 tablespoon basil, finely cut
  • 1 kilo cornmeal, precooked white
  • 7 cups Water
  • to taste salt


Preparation of the stew: Place the olive oil in a pan; incorporates previously crushed garlic; fry for a minute.
Add the beef and sauté for about 8 minutes. Add the onion, paprika, peppers, cilantro, cumin, salt and pepper.
Remove the sofrito until the onion crystallizes; make sure the stew is dry. Add the trickle of English sauce; stir until all the ingredients are unified.
Remove the stew from the fire; Reserve in a bowl.
Preparation of the Sauce: Put the olive oil in a pan, together with the oil onotada; incorporates previously crushed garlic; sauté for a minute
Add the onion and the peppers; sauté for three minutes over medium low heat, until the onion crystallizes.
Incorporates the tomato without finely cut shell; sauté for another 3 to 4 minutes, then place the liquefied tomato; stir and cook on medium heat for 30 minutes.
Season the sauce; reservation.
Preparation of the dough: In a bowl, place the flour and salt; add the water little by little, while mixing with the other hand.
Knead well, until there is a firm, smooth, homogeneous mixture without lumps. Let stand for about 4 to 5 minutes.
Preparation of the Buns Pelones: Take a ball of dough, and with a finger, opens a hole or hole to the center of the ball or sphere.
Enter the stew, with the help of a spoon; closes the hole with part of the same mass; perform the same operation, with each of the remaining dough balls.
In a large saucepan, boil plenty of water; insert the buns and cook until they float. Remove and drain with a slotted spoon or strainer.
In a pan, place a part of the sauce; the rest is reserved for the presentation of the dish and sautéed the buns; cook for 6 to 8 minutes over medium low heat.


Place a ladle of sauce on a flat plate, making sure it covers the entire flat part of it. Place on the sauce, two buns; Bake them in sauce. Garnish with a sprig of cilantro or parsley.


The form of kneading could vary, placing all the water and salt in a bowl; then incorporate the flour little by little while stirring the mixture, until the dough acquires the desired consistency.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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