Bollos Pelones (Hairless buns)
Recipe of stuffed Cornmeal Buns with tomato sauce.
stuffing stew Ingredients:
1 Kg ground beef or half kg of ground pork and ground beef
4 tblsp. cooking oil
4 garlic cloves.
1 onion.
1 spring onion.
1 red bell pepper.
1 green bell pepper.
5 sweet chili.
coreander leaves
½ tblsp de cumin.
2 poached egg.
salt and pepper.
Sauce Ingredients:
8 tblsp cooking oil.
4 garlic cloves.
1 onion (julienne cut)
6 sweet chili.
6 Tomatoes.
4 tblsp. cooking oil
4 garlic cloves.
1 onion.
1 spring onion.
1 red bell pepper.
1 green bell pepper.
5 sweet chili.
coreander leaves
½ tblsp de cumin.
2 poached egg.
salt and pepper.
Sauce Ingredients:
8 tblsp cooking oil.
4 garlic cloves.
1 onion (julienne cut)
6 sweet chili.
6 Tomatoes.
1/2 cup of water,
1 tblsp annatto.
salt and pepper.
salt and pepper.
Dough Ingredientes:
1 Kg precoocked cornmeal
7 cup of water
salt
Preparation:
Cut all the stew vegetables (finely diced) and put the oil in a pan, heat an put on garlic, beef and cook around 10 minutes. then add the rest of the stew ingredients and cook for another 10 to 15 minutes over medium-low heat.
dice the poached eggs and mix it with the cooked meat. Reserve this in a bowl.
Sauce:
Warm softly the oil and put the annatto, mix, filter and reserve.
In a pot with boiling water, put tomatoes 5 minutes, after that let chill. Peel tomatoes, diced, and reserve.
Put the half of annatto oil in a pan with garlic chopped, onion and chili. Let's cook it by 5 minutes and add the diced tomatoes. cook around 5 minutes more, add water, salt, pepper, and let cook low heat by 10 minutes more.
Dough:
 |
| Stuffing dough |
Put the water, salt, and rest of annatto oil in a bowl, put softly the cornmeal while mix together with hand , when the dough became firm, smooth, homogeneous mixture without lumps. let rest 5 minutes. Then divide dough in hand size balls.
With help of your finger do a hole in the middle of the dough ball and move it around until dough look like some kind of bowl, put the a spoon of stew in and softly start closing the hole.
In huge pot with lot of boiling water, put the stuffed dough balls, let cook until start to float. Then Remove and drain with a slotted spoon or strainer and put al the balls in the sauce pot.
Let cooke together 5 or 8 minutes more in very low heat and serve....
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