Main Course
Bollos Pelones
Recipe by: Sergio Andara Navas Cuisine: Venezuelan
Servings: 14
Prep Time: 20 min Cook Time: 35 min
Ingredients:
Directions:
For Stuffing -
Prepare the filling: 1. 2.
2 tbsp of corn oil 1 cup of onion, finely chopped 3 cloves of garlic, minced 1/2 cup of green bell peppers, diced 1/2 cup of leeks, sliced (white and pale green parts only) 1 lb. ground beef 2 tbsp tomato paste 23-25 green olives stuffed with red peppers Salt and pepper to taste
Heat the oil over medium-high Sauté onions until translucent and then add garlic, pepper, and leeks, then cook for 5 min Add in ground beef and using a wooden spoon, break the meat and cook for an additional 5 min Add in the tomato paste, olives and mix until well combined Taste and season with salt and pepper as necessary Reduce heat to low and simmer for 5-10 min or until most of the liquid is evaporated In a small saucepan, add the oil Sauté onions until translucent Add the canned, diced tomatoes and season with salt and pepper to taste Cover and let simmer (~20-25 min) Remove from heat and set aside
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For Sauce -
2 tbsp of corn oil 2 cups onions, finely chopped 1 can (28 oz.) diced tomatoes Salt and pepper to taste
Prepare the sauce: 1. 2. 3.
For Dough -
2 1/2 cups of chicken broth, warmed 3 cups Harina PAN or cornmeal 2 tbsp of corn oil
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Directions continued on next page
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