Bollitos Pelones – Venezuelan Stuffed Corn Dumplings
These Bollitos Pelones – Venezuelan Stuffed Corn Dumplings are a classic in Venezuelan cuisine that combines all the homemade flavor in a single bite, an ideal side dish or appetizer, and perfect for larger celebrations. The star ingredient is GOYA® Masarepa – Pre-cooked Yellow Corn Meal, which is mixed with water, olive oil, and salt, achieving a soft, easy-to-mold dough. Inside, they have a delicious filling of ground beef, sautéed with onion, garlic, and olives. To further enhance their flavor, these Bollitos are covered in a rich sauce made with GOYA® Tomato Paste and spices. A delicious and comforting snack to share with the family.
Total Time
93m
Prep Time:25m
Cook Time:1h 8m
Yields:14
Ingredients
For sauce:
1 tbsp.
1½ cups
chopped yellow onion
2 tsp.
½ cup
5 cups
chopped plum tomatoes
GOYA® Sea Salt, to taste
For filling:
1 tbsp.
½ cup
chopped yellow onion
½ cup
chopped red bell pepper
¼ cup
seeded and chopped plum tomato
2 tbsp.
chopped green onions
1 tsp.
½ lb.
lean ground beef
½ tsp.
GOYA® Powdered Beef Flavored Bouillon, mixed with ¼ cup hot water
¼ tsp.
⅛ tsp.
GOYA® Sea Salt, to taste
For dough and assembly:
3 cups
GOYA® Masarepa – Pre-Cooked Yellow Corn Meal, or <a href="https://www.goya.com/en/products/masarepa-pre-cooked-white-corn-meal/" aria-label="View recipe title 25" alt="https://www.goya.com/en/products/masarepa-pre-cooked-white-corn-meal/" tabindex="0">Pre-Cooked White Corn Meal</a>
2½ cups
warm water
1 tbsp.
½ tsp.
12
½ cup
crumbled GOYA® Queso Fresco, (optional)
1 tbsp.
finely chopped fresh parsley, for garnish
Directions
Step 1
<p>For sauce: Heat oil in medium pot over medium heat. Add onions and cook, stirring occasionally, until tender, about 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 2 to 3 minutes. Add tomato and season with salt. Cover and simmer over medium-low heat, stirring occasionally, until tomatoes have broken down and flavors develop and form a sauce, about 25 to 30 minutes. Season with additional salt, to taste. Keep warm over low heat until ready to use.</p>
Step 2
<p>For filling: Heat oil in large skillet over medium-high heat. Add onion, bell pepper, tomato and green onions and cook, stirring occasionally, until tender, about 3 to 5 minutes. Add garlic and cook until fragrant. Stir in beef and cook, breaking up with a spoon, until fully cooked, about 6 to 8 minutes. Stir in bouillon mixture, olives, cumin, oregano and sazon. Simmer over medium-low heat until beef mixture is almost dry, about 4 to 5 minutes. Season with salt, to taste. Set aside and allow to cool at room temperature.</p>
Step 3
<p>For dough and assembly: In large bowl, combine Masarepa flour, water, oil and salt, mixing thoroughly. Wet hands with water, as necessary to prevent sticking, and roll dough into 1/4 cup-sized balls. Press roughly a heaping tablespoon of filling into the center of each ball, and cover filling with dough.</p>
Step 4
<p>Bring a large pot of water to a rolling simmer over medium heat. Working in batches, drop balls into water and cook for 6 minutes. Using a slotted spoon, transfer balls to plate.</p>
Step 5
<p>To serve, coat the <em>bollitos pelones</em> in tomato sauce, skewer each with an olive, and garnish with queso fresco and parsley.</p>
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Bollitos Pelones – Venezuelan Stuffed Corn Dumplings
Prep Time: 25m
Total time: 93m
Yields: 14
<p>These <em>Bollitos Pelones</em> – <em>Venezuelan Stuffed Corn Dumplings </em>are a classic in Venezuelan cuisine that combines all the homemade flavor in a single bite, an ideal side dish or appetizer, and perfect for larger celebrations. The star ingredient is GOYA® <a href="https://www.goya.com/en/products/masarepa-pre-cooked-yellow-corn-meal/">Masarepa – Pre-cooked Yellow Corn Meal</a>, which is mixed with water, olive oil, and salt, achieving a soft, easy-to-mold dough. Inside, they have a delicious filling of ground beef, sautéed with onion, garlic, and olives. To further enhance their flavor, these <em>Bollitos</em> are covered in a rich sauce made with GOYA® <a href="https://www.goya.com/en/products/tomato-paste/">Tomato Paste</a> and spices. A delicious and comforting snack to share with the family.</p>
Ingredients
For sauce:
1 tbsp.
1½ cups
chopped yellow onion
2 tsp.
½ cup
5 cups
chopped plum tomatoes
GOYA® Sea Salt, to taste
For filling:
1 tbsp.
½ cup
chopped yellow onion
½ cup
chopped red bell pepper
¼ cup
seeded and chopped plum tomato
2 tbsp.
chopped green onions
1 tsp.
½ lb.
lean ground beef
½ tsp.
GOYA® Powdered Beef Flavored Bouillon, mixed with ¼ cup hot water
¼ tsp.
⅛ tsp.
GOYA® Sea Salt, to taste
For dough and assembly:
3 cups
GOYA® Masarepa – Pre-Cooked Yellow Corn Meal, or <a href="https://www.goya.com/en/products/masarepa-pre-cooked-white-corn-meal/" aria-label="View recipe title 25" alt="https://www.goya.com/en/products/masarepa-pre-cooked-white-corn-meal/" tabindex="0">Pre-Cooked White Corn Meal</a>
2½ cups
warm water
1 tbsp.
½ tsp.
12
½ cup
crumbled GOYA® Queso Fresco, (optional)
1 tbsp.
finely chopped fresh parsley, for garnish
Directions
Step 1
<p>For sauce: Heat oil in medium pot over medium heat. Add onions and cook, stirring occasionally, until tender, about 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 2 to 3 minutes. Add tomato and season with salt. Cover and simmer over medium-low heat, stirring occasionally, until tomatoes have broken down and flavors develop and form a sauce, about 25 to 30 minutes. Season with additional salt, to taste. Keep warm over low heat until ready to use.</p>
Step 2
<p>For filling: Heat oil in large skillet over medium-high heat. Add onion, bell pepper, tomato and green onions and cook, stirring occasionally, until tender, about 3 to 5 minutes. Add garlic and cook until fragrant. Stir in beef and cook, breaking up with a spoon, until fully cooked, about 6 to 8 minutes. Stir in bouillon mixture, olives, cumin, oregano and sazon. Simmer over medium-low heat until beef mixture is almost dry, about 4 to 5 minutes. Season with salt, to taste. Set aside and allow to cool at room temperature.</p>
Step 3
<p>For dough and assembly: In large bowl, combine Masarepa flour, water, oil and salt, mixing thoroughly. Wet hands with water, as necessary to prevent sticking, and roll dough into 1/4 cup-sized balls. Press roughly a heaping tablespoon of filling into the center of each ball, and cover filling with dough.</p>
Step 4
<p>Bring a large pot of water to a rolling simmer over medium heat. Working in batches, drop balls into water and cook for 6 minutes. Using a slotted spoon, transfer balls to plate.</p>
Step 5
<p>To serve, coat the <em>bollitos pelones</em> in tomato sauce, skewer each with an olive, and garnish with queso fresco and parsley.</p>
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