Bollos de Verde Rellenos de Carne Asada
A savory and comforting Ecuadorian dish featuring steamed green plantain dough (bollos) filled with flavorful shredded grilled beef (carne asada).
🧂 Ingredients
- 6 large Green plantains
- 500 g Beef chuck roast
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Achiote paste (annatto paste)
- 1 tsp Cumin
- 1 tsp Oregano
- to taste Salt
- to taste Black pepper
- 3 tbsp Vegetable oil
- 6-8 large Banana leaves(warmed and softened)
- 1/4 cup Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the beef chuck roast generously with salt, pepper, cumin, and oregano. Grill or pan-sear until well-browned on all sides. Place in a pot, cover with water, and simmer until very tender, about 1.5 to 2 hours. Reserve the cooking liquid.
- 2
Once the beef is tender, remove it from the pot and shred it using two forks. In a separate pan, heat vegetable oil over medium heat. Sauté the chopped onion until softened, then add minced garlic and cook for another minute until fragrant. Add the shredded beef and a few tablespoons of the reserved cooking liquid. Stir in the achiote paste and cook until the beef is well-coated and heated through. Adjust seasoning with salt and pepper.
- 3
Peel the green plantains and cut them into large chunks. Boil them in salted water until very tender, about 20-25 minutes. Drain well.
- 4
Mash the boiled plantains until smooth, adding a tablespoon or two of vegetable oil and salt to taste to form a pliable dough. If the dough is too dry, add a little of the reserved plantain cooking water.
- 5
Lay out a softened banana leaf. Place a portion of the plantain dough in the center and flatten it into a circle. Spoon a generous amount of the shredded beef filling onto the plantain dough. Cover the filling with more plantain dough, sealing the edges to form a neat package.
💡 Tip: Ensure the filling is completely enclosed to prevent it from escaping during steaming. - 6
Fold the banana leaf to enclose the bollos securely. You can tie them with kitchen twine if needed. Repeat with the remaining dough and filling.
💡 Tip: Double-wrapping with banana leaves can help prevent leaks. - 7
Steam the bollos in a large pot or steamer basket over boiling water for about 30-40 minutes, or until the plantain dough is cooked through and firm.
- 8
Carefully unwrap the bollos and serve hot, garnished with fresh cilantro.
💡 Tip: Serve with a side of aji (Ecuadorian hot sauce) or a fresh salad.
💡 Pro Tips
- ✓Ensure the plantains are very ripe (yellow with black spots) for easier mashing and a better texture.
- ✓Don't overfill the bollos, as they can burst during steaming.
- ✓The achiote paste provides color and a subtle earthy flavor; adjust to your preference.
🔄 Variations
- Use pork or chicken instead of beef for the filling.
- Add finely chopped bell peppers or peas to the beef filling for extra flavor and texture.
- Serve with a side of curtido (pickled onion and tomato salad).