👨‍🍳 Instruktioner

1. 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. 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. 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. 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. 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.

   💡 Proffstips: Ensure the filling is completely enclosed to prevent it from escaping during steaming.
6. 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.

   💡 Proffstips: Double-wrapping with banana leaves can help prevent leaks.
7. 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. 8

   Carefully unwrap the bollos and serve hot, garnished with fresh cilantro.

   💡 Proffstips: Serve with a side of aji (Ecuadorian hot sauce) or a fresh salad.