Bollos Pelones



For the Sauce:

For the Dough:

For the Filling:


For the Sauce:

Heat a saucepan and then add some oil to stir fry the onion, the garlic and  the pepper.

Add the tomatoes and cook 5 more minutes.

Add one and a half cup of broth and cook 20 minutes.

Blend the sauce, strain it, and then take it back to the saucepan.

Keep cooking the sauce at low heat and season the sauce with salt and pepper.

For the Dough:

Mix enough broth with the precooked corn flour, make the pastry and add the sunflower oil.

Knead 5 to 10 minutes, adding more water if necessary.

Leave the pastry rest 10 minutes in a bowl covered with a moist towel.

For the Filling:

Season the beef with adobo, marjoram and cumin.

In a saucepan, heat up some sunflower oil, add the beef and cook until  browned, then set aside.

Blend the tomatoes and keep them in a bowl.

Add some sunflower oil, heat it up and add all the vegetables in the same saucepan used to cook the meat.

Let it cook 5 minutes; add the bay leaf, coriander, vinegar,  worcestershire sauce and the tomatoes, cook it 3 more minutes.

Add the beef and some  broth (just enough to cover the meat).

 When the stew starts boiling, lower the heat. Put some salt and cook it 20 minutes adding some more broth if necessary.

For the assembly:

You must have your hands moist always.

Make balls of 5cm approx of diameter with the corn dough.

Make a hole in the center of the ball and with both thumbs extend the hole until you have a deep hole.

Fill this hole with some stew and then close the hole in the ball.

If there’s some trouble closing the ball try adding a bit more dough and a bit of water on it in order to help the bollo to get closed.

Repeat this process until you finish with the stew or with the dough.

In a large saucepan with broth enough (to cover completely the bollos).

Bring it to a boil, add the bollos (small groups at a time) and cook until they flote (around 15 minutes).

Continue until having all the bollos cooked. Serve with the sauce.