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What You Need:
(To Make: 9 to 10 dumplings)
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THE DOUGH
1¼ cups precooked corn flour, or substitute ½ cup cornmeal and ¾ cup flour
½ cup cold water
½ teaspoon annatto oil
THE PILLING
¼ cup olive oil
3 tablespoons finely chopped onions
½ teaspoon finely chopped garlic
3 medium tomatoes, peeled, seeded and finely chopped(see salsa cruda), or substitute 1 cup chopped, drained, canned Italian plum tomatoes
½ pound boneless beef sirloin, sliced
¼ inch thick and cut into ¼-inch cubes
1 tablespoon capers, drained and rinsed in cold water
1 tablespoon finely chopped fresh parsley
1 tablespoon muscatel
½ teaspoon salt
¼ teaspoon freshly ground black pepper
THE SAUCE
4 medium tomatoes, seeded and coarsely chopped (see salsa cruda), or substitute 1 1/3 cups chopped, drained, canned Italian plum tomatoes
½ cup coarsely chopped green pepper
1/3 cup coarsely chopped onions
1 tablespoon annatto oil
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Translate this recipe:
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| How To Cook: |
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THE DOUGH:
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1. Place the corn flour, or flour and cornmeal, in a large mixing bowl and gradually pour in the water, stirring well with a large spoon after each addition.
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2. Stir in the annatto oil, and knead with your fingers until the dough is smooth and can easily be gathered into a compact ball. Set the dough aside to rest for about 30 minutes.
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THE FILLING:
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1. In a heavy 8- to 10-inch skillet, heat the olive oil over moderate heat until a light haze forms above it.
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2. Add the onions and the garlic, and cook, stirring constantly, for 4 or 5 minutes, or until the onions are soft and translucent but not brown.
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3. Add the chopped tomatoes, and simmer for 3 minutes. Then stir in the diced beef, capers, parsley, muscatel, salt and pepper.
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4. Cook over moderate heat, stirring occasionally, for 15 minutes. Remove from the heat and let the filling cool.
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THE SAUCE:
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1. Combine the 4 coarsely chopped tomatoes, the green pepper, 1/3 cup chopped onions and the tablespoon of annatto oil in the jar of a blender, and blend at high speed for 15 seconds, or until the mixture is thick and smooth.
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2. To make the sauce by hand, puree the vegetables through a food mill set over a large bowl, and discard the pulp. Stir in the 1 tablespoon of annatto oil.
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3. Pour the sauce into a heavy 10-to 12-inch skillet and bring it to a slow boil over moderate heat. Reduce the heat to its lowest possible point and keep the sauce simmering gently while you make the "bolos".
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TO ASSEMBLE:
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1. For each "bollo", break off about 2 tablespoons of dough and press it between the palms of your hands into a rectangle about 3 inches wide and 4 inches long, and no more than ¼ inch thick.
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2. Lay the dough on a board and place about 1½ tablespoons of filling in the center of the rectangle. Moisten the edges of the dough with a finger dipped in water, and fold the rectangle in half lengthwise, pressing the edges firmly together to seal them.
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3. Place the "bolos" in the skillet of simmering sauce and let them cook for about 7 or 8 minutes on each side, turning them carefully with a spatula. To serve, transfer the "bolos" to a deep heated platter and spoon the sauce over them.
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