nut-bollos-pelones

Although known from the colonial times, the natives from Maracaibo attribute it as their own, but so do the people from Caracas. The recipe is based in a ball made of precooked corn dough, filled with ground beef or shredded chicken, boiled in water and then bathed with a rich homemade tomato sauce.

The “bollos pelones” are affordable, delicious and the best part is you can have them ready with anticipation to just heat and serve.

Ingredients

Dough
corn-flour 500 gr. of precooked Corn Flour
chicken-broth 2 ½ cups Chicken Broth
vegetable-oil 1 tablespoon Corn Oil
Filling
ground-beef 500 gr. Ground Beef
garlic 2 cloves Garlic, crushed
bell-pepper ¼ cup Red Bell Pepper cut into brunoise
onion ¼ cup chopped Onion in brunoise
tomato-paste 1 Tomato Paste
tomato 1 can of Tomatoes about 800 gr, cut rustically
salt Salt
black-pepper Pepper
Sauce
onion ½ medium Onion
bell-pepper ½ Red Bell Pepper
tomato 1 can of Tomatoes
tomato-paste 2 tablespoons Tomato Paste
garlic 2 cloves Garlic
salt Salt
black-pepper Pepper
Cooking
water Water

Utensils

Bowl
Containers
Cutting board
Knife
Pot
Skillet
Blender
Slotted spoon
Tray or serving platter
Spoon

Preparation

Dough

  1. With the same procedure of the preparation of precooked corn dough, the water is replaced by adding chicken stock to flavor preparation.

Filling

  1. In a skillet saute the onion, garlic and paprika.

  2. Once the sofrito is ready, add the ground meat and with palette, separate and continuously mix the meat and vegetables to integrate.

  3. Season with salt and pepper.

  4. When the meat is already cooked, add the tomatoes and tomato paste. Lower the heat and let the liquid reduce as much as possible.

Sauce

  1. In a blender process the canned tomatoes, garlic, paprika and onion.

  2. In a saucepan add the processed vegetables and salt over medium heat. Incorporate the tomato paste and mix well until it reduces its volume to ¾ of the initial volume.

Cooking

  1. With a balance divide the dough into balls of about 60 grams.

  2. With the help of the fingers open a hole in the center and expand it to create the space for filling.

  3. Fill with ground beef and close to give the initial round shape.

  4. In a large pot boil enough water and add one by one the buns carefully to prevent breakage until they float (approximately 10-15 minutes).

  5. With a slotted spoon remove from the water and drain the excess water.

Presentation

  1. On a platter or individual plates place the drained bun, and bathe with tomato sauce. You can top with a basil leaf.