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  Added: Oct 20, 2006  •  Visited (1902)  •  Print version Print this recipe (116)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Beef - Filled Dumplings In Tomato Sauce
(Bollos Pelones)
What You Need:
  • 1¼ cups precooked corn flour, or substitute ½ cup cornmeal and ¾ cup flour
  • ½ cup cold water
  • ½ teaspoon annatto oil

  • ¼ cup olive oil
  • 3 tablespoons finely chopped onions
  • ½ teaspoon finely chopped garlic
  • 3 medium tomatoes, peeled, seeded and finely chopped(see salsa cruda), or substitute 1 cup chopped, drained, canned Italian plum tomatoes
  • ½ pound boneless beef sirloin, sliced
  • ¼ inch thick and cut into ¼-inch cubes
  • 1 tablespoon capers, drained and rinsed in cold water
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon muscatel
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

  • 4 medium tomatoes, seeded and coarsely chopped (see salsa cruda), or substitute 1 1/3 cups chopped, drained, canned Italian plum tomatoes
  • ½ cup coarsely chopped green pepper
  • 1/3 cup coarsely chopped onions
  • 1 tablespoon annatto oil

  • How To Cook:
    1. Place the corn flour, or flour and cornmeal, in a large mixing bowl and gradually pour in the water, stirring well with a large spoon after each addition.

    2. Stir in the annatto oil, and knead with your fingers until the dough is smooth and can easily be gathered into a compact ball. Set the dough aside to rest for about 30 minutes.

    1. In a heavy 8- to 10-inch skillet, heat the olive oil over moderate heat until a light haze forms above it.

    2. Add the onions and the garlic, and cook, stirring constantly, for 4 or 5 minutes, or until the onions are soft and translucent but not brown.

    3. Add the chopped tomatoes, and simmer for 3 minutes. Then stir in the diced beef, capers, parsley, muscatel, salt and pepper.

    4. Cook over moderate heat, stirring occasionally, for 15 minutes. Remove from the heat and let the filling cool.

    1. Combine the 4 coarsely chopped tomatoes, the green pepper, 1/3 cup chopped onions and the tablespoon of annatto oil in the jar of a blender, and blend at high speed for 15 seconds, or until the mixture is thick and smooth.

    2. To make the sauce by hand, puree the vegetables through a food mill set over a large bowl, and discard the pulp. Stir in the 1 tablespoon of annatto oil.

    3. Pour the sauce into a heavy 10-to 12-inch skillet and bring it to a slow boil over moderate heat. Reduce the heat to its lowest possible point and keep the sauce simmering gently while you make the "bolos".

    1. For each "bollo", break off about 2 tablespoons of dough and press it between the palms of your hands into a rectangle about 3 inches wide and 4 inches long, and no more than ¼ inch thick.

    2. Lay the dough on a board and place about 1½ tablespoons of filling in the center of the rectangle. Moisten the edges of the dough with a finger dipped in water, and fold the rectangle in half lengthwise, pressing the edges firmly together to seal them.

    3. Place the "bolos" in the skillet of simmering sauce and let them cook for about 7 or 8 minutes on each side, turning them carefully with a spatula. To serve, transfer the "bolos" to a deep heated platter and spoon the sauce over them.

    To Make: 9 to 10 dumplings
    This recipe is also available in:
    Cuisine » Americas » Venezuela
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Vegetables » Tomatoes
    Dish » Appetizers


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