Pelones Buns (Venezuela)

History: The hairless buns are a popular dish and both its simplicity as for its exquisite taste. It is consumed throughout the country, but made in San Felipe, Yaracuy pork are famous. The most common preparation is stuffed with beef, and sometimes fish, but they are always bathed in tomato sauce. In the middle of last century, hairless buns were considered a typical food of the country's middle class, but today actually eat all alike. Ingredients For the stew: 2 pounds ground beef 2 pounds ground pork 4 tablespoons olive oil 8 garlic cloves, crushed 1 onion, finely chopped 1 scallion finely chopped 1 red bell pepper finely chopped 2 finely chopped Green Peppers 12 Peppers finely chopped fresh cilantro 1 bunch finely chopped ½ tablespoon cumin cooked and shredded 4 eggs Salt and pepper to taste For the Sauce Ingredients: 2 tablespoons olive oil 8 cloves garlic, finely chopped 2 onions, cut into julienne (strips) 6 Peppers finely chopped 6 tomatoes into small cubes ¼ counted cabbage finely chopped 1 tablespoon annatto oil Salt and pepper to taste Ingredients for the dough: 2 pounds precooked white corn flour 7 cups water Salt to taste.

Stew Preparation: Put olive oil in a pan, incorporate previously crushed garlic, saute for a minute Add the beef and pork and cook about 8 minutes Add onion, peppers, peppers, cilantro, cumin, salt and pepper Remove the sauce until it crystallizes the onion, make sure the stew becomes dry. Add the boiled eggs and mix until all ingredients unite Remove the casserole from the heat; reserve in a bowl

Preparing the sauce: Place the olive oil in a pan together with annatto oil, incorporate previously crushed garlic, saute for a minute Add onions and peppers, cook for three minutes on medium low heat until the onion crystallize Add the tomatoes finely chopped shelled, cook for another 3 to 4 minutes Add cabbage and stir to unify all the sauce ingredients and cook for 3 minutes Correct salt and pepper sauce, reserve for later use Mass Preparation : In a bowl, place flour and salt, gradually add water while mixing with the other hand Knead well, until mixture firm, smooth, homogeneous and smooth Let stand for one 4 to 5 minutes Preparation of Pelones Buns: Divide the dough into balls about medium (slightly smaller than the fist) Take one ball of dough with a finger hole or open a hole to the center of the ball Enter the stew or sphere, with the help of a spoon, closing the hole with some of the same mass, perform the same operation for each of the remaining dumplings in a large saucepan, boil plenty of water and cook the buns enter until they float Remove and drain with a slotted spoon or strainer in a pan, put a part of the sauce - the rest is reserved for the presentation of the dish - hairless buns and cook and cook for one 8 to 10 minutes over medium low Presentation Plate: Place one tablespoon of sauce in a shallow dish, making sure to cover the entire flat part thereof jumps Place two rolls on the bald, bathe in sauce Garnish with a sprig of cilantro or parsley Tips: You can vary the form of mixing placing all of the water and salt in a bowl, then incorporate the flour go little by little, stirring the mixture until the dough is the consistency desired.

How to cook the rolls could be replaced, frying them in plenty of oil, following the remaining steps of equal formaEscribanos juliopena@dalilasgourmet.com or contact us at our website: www.dalilasgourmet.com

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