Bollos de Maíz Dominicanos
Bollos de Maíz are soft, slightly sweet cornmeal rolls, a popular side dish or snack in Dominican cuisine. They are typically made with cornmeal, milk (often coconut milk), and a touch of sugar, then boiled until tender. They are perfect for soaking up flavorful stews or enjoying on their own.
🧂 Ingredients
- 4 cups Cornmeal (harina de maíz)
- 0.5 cup All-purpose flour
- 3.5 cups Coconut milk
- 0.5 cup Evaporated milk
- 2 tbsp Sugar
- 1 tsp Salt(or to taste)
- 3 tbsp Butter
- 1 tbsp Anise seed (anis dulce)(optional, for flavor)
👨🍳 Instructions
- 1
In a large bowl, combine the cornmeal, all-purpose flour, sugar, salt, and anise seed (if using). Mix well.
- 2
Gradually add the coconut milk and evaporated milk to the dry ingredients, stirring until a smooth, thick batter forms. It should be thick but pourable. If it's too thick, add a little more milk; if too thin, add a bit more cornmeal or flour.
- 3
Melt the butter and stir it into the batter until fully incorporated.
- 4
In a large pot, bring about 8-10 cups of water to a rolling boil. Add a pinch of salt to the boiling water.
- 5
Using two spoons or a small scoop, carefully drop portions of the batter into the boiling water. Do not overcrowd the pot. The bollos will sink initially and then float to the surface as they cook.
- 6
Simmer the bollos for about 30-40 minutes, or until they are firm and cooked through. They should be slightly puffed up. Avoid stirring too much during the first 15-20 minutes to prevent them from breaking apart.
- 7
Carefully remove the bollos from the water using a slotted spoon and drain them well. Serve warm.
💡 Pro Tips
- ✓For a richer flavor, use full-fat coconut milk.
- ✓Ensure the water is at a rolling boil before adding the batter to help the bollos set.
- ✓These are best served fresh, but can be reheated gently.
🔄 Variations
- Some recipes include grated coconut in the batter for added texture and flavor.
- For a savory version, omit the sugar and add more salt and herbs.
- These can be served with various stews, like sancocho or stewed meats.