Bollitos Pelones (Venezuelan Meat-Stuffed Corn Dumplings)

🧂 Ingredients

• 2 cups Masarepa (pre-cooked cornmeal for arepas/tamales)(Ensure it's the fine cornmeal, not coarse hominy.)
• 2 cups Warm water(Approximately, may need slightly more or less.)
• 1 teaspoon Salt
• 300g (about 2/3 lb) Ground beef
• 1/2 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Cumin
• 1/2 teaspoon Dried oregano
• to taste Salt and black pepper
• 2 tablespoons Vegetable oil(For sautéing the beef filling.)
• 2 cups (480ml) Tomato sauce (passata or pureed tomatoes)
• 1 cup (240ml) Chicken or beef broth(Optional, for a thinner sauce.)
• 1 Bay leaf

👨‍🍳 Instructions

1. 1

   Prepare the meat filling: Heat vegetable oil in a skillet over medium-high heat (190°C / 375°F). Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 7 minutes
2. 2

   Add the ground beef to the skillet. Break it up with a spoon and cook until browned, stirring occasionally. Drain off any excess fat.

   ⏱️ 8 minutes
3. 3

   Stir in the cumin, oregano, salt, and pepper. Cook for 1-2 minutes more, allowing the spices to become fragrant. Remove from heat and set aside to cool slightly.

   ⏱️ 3 minutes
4. 4

   Make the corn dough: In a large bowl, combine the masarepa, salt, and 2 cups of warm water. Mix with your hands until a soft, pliable dough forms. It should not be sticky; if it is, add a little more masarepa. If it feels too dry, add a tablespoon of water at a time. Knead for about 5 minutes until smooth.

   ⏱️ 7 minutes
5. 5

   Form the bollitos: Lightly moisten your hands with water to prevent sticking. Take a portion of the dough (about 2-3 tablespoons) and flatten it in your palm. Place about 1 tablespoon of the meat filling in the center. Carefully enclose the filling with the dough, shaping it into a smooth, oval dumpling. Ensure the dough is completely sealed to prevent the filling from escaping during cooking. Repeat with the remaining dough and filling.

   ⏱️ 20 minutes
6. 6

   Simmer the bollitos: In a wide pot or Dutch oven, combine the tomato sauce, broth (if using), and bay leaf. Bring to a gentle simmer over medium heat (175°C / 350°F). The sauce should be thick but not paste-like; add a splash more water or broth if too thick.

   ⏱️ 5 minutes
7. 7

   Carefully add the formed bollitos to the simmering tomato sauce. Ensure they are mostly submerged. Cover the pot and reduce the heat to low. Let the bollitos simmer gently for 25-30 minutes, or until they are firm and cooked through. Avoid stirring too vigorously, as this can break them.

   ⏱️ 30 minutes
8. 8

   Serve: Remove the bay leaf. Gently ladle the bollitos and sauce into shallow bowls. Serve hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For smooth dumplings, ensure your hands are slightly damp when shaping.
• ✓The tomato sauce should be thick enough to coat the bollitos but not so thick that it becomes difficult to simmer.
• ✓This dish is perfect for a hearty lunch or dinner, offering a taste of Venezuelan home cooking.

🔄 Variations

• Serve with extra tomato sauce on the side.
• Add a small cube of cheese (like queso fresco) inside the filling before sealing the dough.
• For a spicier kick, add a pinch of red pepper flakes to the meat filling or the tomato sauce.

🥗 Nutrition

Per serving