Los pellets buns or pello pelón is a very popular dish typical of the Venezuelan table, although it has been known since the colonial era, the maracuchos attribute it to their own, as the caraqueños usually do. The recipe is based on a ball of dough of corn flour stuffed with stew of ground meat or chicken, which is cooked in water (some fry it) and then bathed in a succulent homemade tomato sauce.
INGREDIENTS:
Dough:
• 2 cups of PAN flour (precooked white or yellow cornmeal)
• 2 ½ cups of chicken broth
• 1 tablespoon of corn oil
Ground beef stew for the filling:
• ½ pound of ground beef (you can replace it with ground pork)
• 2 cloves of crushed garlic
• ¼ cup of red paprika
• ½ white onion
• 3 strips of finely chopped bacon
• Adobo to taste
• Tomato paste
• 1 can of tomatoes cut into small pieces
• ¼ cup of cut green olives (boneless and stuffed with paprika)
• 2 tablespoons capers
½ cup of red wine for cooking (optional)
Sauce:
• ½ medium onion
• ½ red paprika
• ½ can of tomatoes and 2 tablespoons of tomato paste
• 2 crushed garlic
• Salt to taste
PREPARATION:
Filling:
Place in a pan with hot oil crushed garlic, paprika, bacon and onion finely chopped, then add the ground beef, seasoned with adobo. When the meat is cooked, add the tomatoes, olives, capers, red wine and tomato paste to the ground beef, lower the temperature, cover and let it thicken a little.
Dough:
To prepare the dough you must have the chicken broth ready and warm, then add the flour and the tablespoon of oil, to make the dough soft. Let it rest for about 5 minutes.
Tomato sauce: Blend the canned tomatoes, paprika and onion, then place in a pan the tablespoons of tomato paste, salt and garlic. Cook until thick.
Buns:
Make a dough ball (a little bit bigger than a golf ball) and open a hole in the center, fill it with the prepared ground meat, close it and give it the round shape again. Eliminate excess mass and use a little water to smooth them.
So do it with all the rolls until the dough ends. Place them on a plate until they are cooked.
Put a deep pot to boil with water, carefully add the muffins so they do not break. Let them cook for about 15 minutes and you will see them float once they are ready. Take them out carefully, let them drain and rest (they harden a bit).
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