Cook With Us #14 "Bollitos Pelones"

[damarisp]

This is a typical dish of the Venezuelan kitchen and, in particular, the gastronomy maracucha (MARACAIBO). This dish consists of balls of corn dough stuffed with ground beef stew cooked in water and bathe with a sauce of tomatoes, as a variant can be used any meat stew or even for vegans with any stew of beans. I give you my recipe:

For the stew:
¼ kg of ground beef
1 medium potato
1 white onion
5 sweet peppers
2 cloves garlic,
cumin,
mustard,
salt and pepper to taste

For the dough:

½ kg of precooked corn flour
2 cups water
Salt

For the sauce:

2 ripe tomatoes
1 onion
2 sweet peppers
1 garlic clove
oil
salt and pepper to taste

Preparation:
Fry beef in oil with garlic, salt, pepper, mustard and cumin, stirring constantly to ensure that the meat to separate into small grains. Liquefy the onion and sweet peppers and is added to the flesh. When boiling the meat in sauce adds the potato chopped in small squares and let it cook until the same feel sawmills by ensuring that the meat does not contain too much sauce. Turns off and let it cool to room temperature.

For the dough is mixed the precooked corn flour with salt and knead well water until it is compact and soft to the touch. It is divided into small pellets about the size of a golf ball, each will be converted into a bollito pelón.

For the sauce liquefy the ripe tomatoes, onions, sweet peppers, garlic clove and carried to the fire with oil, salt and pepper. It is left to cook for approximately 20 minutes until the sauce is thick notice something.

With one hand to grab a ball of flour and with the other hand you're opening a hole in the center of the same.

Enter your thumb in the center of the ball and with rotating movements going by opening the hole, taking care that the walls of the basket that is being formed are of a uniform thickness and thin.

Put in the basket a generous spoonful of meat stew and you begin to close the ball, trying to bring the edges of dough. To ensure that you humedeces is securely closed his fingers in water and raisins for the place where you closed The same procedure is repeated until the end with the earth and meat stew.

Take 6 cups of water to boil in a pot. When the water is boiling add a teaspoon of salt and placing the rolls to cook. Be careful not to stick to each other as they could break. After about 8 minutes you will see that the rolls are in the surface of the water which means that it is time to take them out

To eat... I like.

Comments

[chefsteve]

Wow! This dish looks so good! It's like a cross between an arepa and a matzo ball! Thank you so much for sharing your gastronomy Maracucha dish!

[damarisp]

ES REALMENTE SABROSO Y EN MI CIUDAD ES UN ARTE HACERLO, DE TAL MANERA QUE LA MASA SEA DELGADA PERO NO SE ROMPA AL HERVIRLO.

[thajamicosa]

I'm going to try it

[damarisp]

SI LO HACES ME AVISAS

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[offoodandart]

What a delicious dish! I would love to taste some. The dough sounds delicious and perfect for the meat filling. I imagine it's good with beans as well like you suggested.

Welcome to Cook with Us @damarisp and thanks for your delicious entry!

[damarisp]

DEBIDO A LA SITUACIÓN ECONÓMICA ACTUAL EN VENEZUELA EL KILOGRAMO DE CARNE ES DEMASIADO COSTOSO, PARA QUE TENGAN UNA IDEA: EN MI CASO, QUE SOY PROFESORA DE QUÍMICA EN ESCUELA PÚBLICA, MI SALARIO MENSUAL ME ALCANZA PARA COMPRAR SOLAMENTE 2 KILOGRAMOS DE CARNE...TAN INSÓLITO COMO PARECE.

HEMOS PROBADO SUSTITUIR LA CARNE EN MUCHISIMAS RECETAS POR GRANOS VARIADOS Y LAS LENTEJAS ES LO MÁS PARECIDO A LA CARNE DE RES MOLIDA. Y POR CIERTO... QUEDAN MUY SABROSOS.

[offoodandart]

Omg! That's quite unfair. I'm sorry about your economic situation. I've been hearing about it a lot but thank you for giving me an idea of how much meat costs. That's so sad. I wish things will get much better soon.

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