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 | |
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500 gr. of precooked Corn Flour | |
2 ½ cups Chicken Broth | |
1 tablespoon Corn Oil | |
Filling | |
500 gr. Ground Beef | |
2 cloves Garlic, crushed | |
¼ cup Red Bell Pepper cut into brunoise | |
¼ cup chopped Onion in brunoise | |
1 Tomato Paste | |
1 can of Tomatoes about 800 gr, cut rustically | |
Salt | |
Pepper | |
Sauce | |
½ medium Onion | |
½ Red Bell Pepper | |
1 can of Tomatoes | |
2 tablespoons Tomato Paste | |
2 cloves Garlic | |
Salt | |
Pepper | |
Cooking | |
Water |
Utensils
Bowl |
Containers |
Cutting board |
Knife |
Pot |
Skillet |
Blender |
Slotted spoon |
Tray or serving platter |
Spoon |
Preparation
Dough
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With the same procedure of the preparation of precooked corn dough, the water is replaced by adding chicken stock to flavor preparation.
Filling
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In a skillet saute the onion, garlic and paprika.
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Once the sofrito is ready, add the ground meat and with palette, separate and continuously mix the meat and vegetables to integrate.
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Season with salt and pepper.
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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
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In a blender process the canned tomatoes, garlic, paprika and onion.
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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
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With a balance divide the dough into balls of about 60 grams.
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With the help of the fingers open a hole in the center and expand it to create the space for filling.
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Fill with ground beef and close to give the initial round shape.
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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).
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With a slotted spoon remove from the water and drain the excess water.
Presentation
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On a platter or individual plates place the drained bun, and bathe with tomato sauce. You can top with a basil leaf.