Buns Pelones (Photo : My - recipes )
How to cook the Bollos Pelones:The recipe is to take corn dough between your hands and fill it in with a stew. It has become a typical Venezuelan dish still in the present various homes across the country, varying from state to state, meats that are based stews and spiced dough.
Here is our proposal of Bollos Pelones:
Ingredients:
2 cups cornmeal
1-½ cups of water
1 teaspoon of salt
3 tablespoons of onotado oil
For the stew:
500g ground beef
3 sweet peppers
2 clove of garlic
3 tablespoons vegetable oil
1 onion
½ cup tomato puree
1 teaspoon of cumin
Salt and black pepper
For the Sauce:
6 red tomatoes
½ Paprika
1 onion
2 tablespoons of vegetable oil
2 cloves of garlic
4 sweet peppers
1-cup of chicken or beef or both
Salt and pepper
Preparation:
The dough is prepared by placing water into a container, adding the salt, and flour gradually while kneading the dough. After the dough is done add the Onotado oil and continue kneading until it turns into a bright orange color.
The stew is prepared by first heating the oil in a saucepan, add the onion and garlic and then add the chopped sweet peppers and finally the meat / chickien then let it brown. Include tomato puree, a touch of salt, pepper and cumin. Cover and leave on low flame for 20 minutes.
The sauce is done by simply blending all dry ingredients, pour them into a pan with oil, you add a cup of broth and then let it rest on low heat for about 20 minutes or until sauce thickens, season. Let it rest until cold.
The buns are made by taking a ball of dough the size of a fist slightly less, crushed in the hand, hollow and a spoonful of the stew is placed gently closed, leaving it bake for 10 minutes in boiling water, each bun.
To serve, are arranged on a plate buns, topped with sauce and, if desired, decorate dropping over finely chopped cilantro or parsley.
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