👨‍🍳 تعليمات

1. 1

   Prepare the dried fish: If not already desalted, soak the dried fish in water for several hours, changing the water frequently, until desalted. Drain, remove any bones and skin, and flake the fish into small pieces.

   💡 نصائح احترافية: Taste a small piece of the fish to ensure it's not too salty.
2. 2

   Make the filling: In a skillet, heat the achiote oil (if using) or a little vegetable oil over medium heat. Sauté the chopped onion and bell pepper until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

3. 3

   Add the flaked dried fish to the skillet. Stir in the chopped cilantro, salt, and pepper. Cook for 5-7 minutes, stirring to combine the flavors. Remove from heat and set aside.

4. 4

   Prepare the corn dough: In a bowl, combine the masa harina with warm water. Mix until a smooth, pliable dough forms. Season with salt. Knead for a few minutes until smooth.

   💡 نصائح احترافية: The dough should be firm but not dry. Add more water if too crumbly, or more masa harina if too sticky.
5. 5

   Assemble the bollos: Lay a wilted banana leaf flat. Place about 2-3 tablespoons of corn dough in the center and flatten it into a circle. Spoon about 1-2 tablespoons of the fish filling onto the center of the dough.

6. 6

   Carefully fold the banana leaf to enclose the filling, creating a neat parcel. You can fold it in half like a taco, then fold the sides in, or use a traditional method of wrapping to form a rectangular shape. Secure with kitchen twine if needed.

   💡 نصائح احترافية: Ensure the dough completely covers the filling to prevent it from leaking out during steaming.
7. 7

   Steam the bollos: Arrange the wrapped bollos in a steamer basket over boiling water. Cover and steam for 35-40 minutes, or until the corn dough is cooked through and firm.

   💡 نصائح احترافية: Make sure the water does not touch the bollos.
8. 8

   Carefully remove the bollos from the steamer. Let them rest for a few minutes before unwrapping and serving hot.