👨‍🍳 Instruktioner

1. 1

   Prepare the dried fish: After soaking and desalting, flake the fish into small pieces. Sauté onion, garlic, and bell pepper in vegetable oil until softened. Add the flaked fish and chopped cilantro. Season with salt and pepper. Cook for about 5-7 minutes until well combined. Set aside.

   💡 Proffstips: Ensure the fish is thoroughly desalted to avoid an overly salty filling.
2. 2

   Prepare the corn masa: In a bowl, combine cornmeal with water and vegetable oil. Mix until a soft dough forms. Season with salt.

   💡 Proffstips: The consistency should be like a thick batter or soft dough, not dry.
3. 3

   Prepare the banana leaves: Gently wilt the banana leaves over a low flame or by dipping them in hot water. This makes them pliable and prevents tearing.

   💡 Proffstips: Be careful not to burn the leaves.
4. 4

   Assemble the bollos: Place a wilted banana leaf flat. Spread a layer of corn masa onto the leaf, about 1/4 inch thick, creating a rectangular shape. Place a spoonful of the prepared fish filling in the center of the masa.

   💡 Proffstips: Don't overfill, or the bollo will be difficult to close.
5. 5

   Fold the banana leaf to enclose the masa and filling, creating a rectangular packet. You may need to use a second piece of banana leaf to secure it.

   💡 Proffstips: Fold tightly to prevent the masa from leaking out during steaming.
6. 6

   Steam the bollos: Place the wrapped bollos in a steamer basket over boiling water. Cover and steam for 40-45 minutes, or until the masa is cooked through and firm.

   💡 Proffstips: Ensure there is enough water in the pot to steam for the entire duration.
7. 7

   Serve the bollos hot, unwrapped from the banana leaves.

   💡 Proffstips: These are often enjoyed as a snack or appetizer.