Its mixture of sauce, stew and a neutral dough makes it a special dish. Its origin is uncertain, but it is said that the realization of the Bollo Pelón originated in the Yaracuy state where the typical stew of meat or chicken is supplied by pork, while others position it as a Zulian preparation.
The secret of the preparation is in the chef’s seasoning. Take note of how to make Bollo Pelón:
• 200 grams of ground beef
• 10 grams of chopped onion
• 30 grams of desalted capers (Optional)
• 4 ripe tomatoes
• 2 teaspoons Worcestershire sauce
• 4 tablespoons oil.
• Salt and pepper to taste
• Sweet pepper to taste
• 4 cups of bread flour
• 3 1/2 cups of warm water, can be replaced by chicken broth
• 1 teaspoon salt
• 2 onions
• 1 red paprika
• 2 cloves of garlic
• 1 kilo of ripe tomatoes
• 3 oil tablespoons
1. Mix the dough for arepas.
2. For the stew make a vegetable stir fry with: onion, tomatoes and sweet pepper cut into small squares. Then add the ground beef, salpimentando to taste and place the English sauce.
3. You form dough balls by making a hole in the center in which the stew will be added, until you give it its characteristic shape.
4. Then cook with boiling water until they rise in the pot which means that they are already perfectly cooked.
5. For the sauce, it is necessary to cut the onion into wheels just like the tomato, to sauté it for 7 minutes along with the strips of paprika and garlic cloves. When finished process in the blender and salt and pepper to taste.
6. Serve the buns with the sauce on top, very hot.