Bollitos Pelones Recipe

Inspired by Crasqui Restaurant

Time2h 30m

Serves4

Braised Goat, coconut milk, corn dough, chives.

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Ingredients

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Bollitos Pelones Ingredients

1 1/8 lb (500 g) Goat meat, cubed

1 2/3 cup (400 ml) Coconut milk

8.82 oz (250 g) Corn flour (masa harina)

1 3/4 oz (50 g) Chives, chopped

3 cloves Garlic, minced

1 medium Onion, chopped

1 tsp Cumin powder

to taste Celtic sea salt

to taste black pepper

2 1/8 cup (500 ml) Water

2 tbs olive oil

Method

Bollitos Pelones Preparation

Braise the Goat

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the cubed goat meat, cumin, salt, and black pepper. Brown the meat on all sides.

Add Coconut Milk

Pour in the coconut milk and water. Bring to a gentle simmer, cover, and let it braise for about 1.5-2 hours, or until the goat meat is tender.

Prepare the Corn Dough

In a mixing bowl, combine corn flour with a pinch of salt. Gradually add enough water to form a soft and pliable dough. Divide the dough into small balls.

Assemble the Bollitos

Flatten each ball of dough slightly and place a small amount of braised goat in the center. Carefully fold the dough over the meat to seal it, forming a ball.

Cook the Bollitos

In a large pot, steam the bollitos in a steamer basket or on a plate with a bit of water at the bottom. Cover and steam for about 20 minutes.

Serve

Once cooked, serve the bollitos pelones warm, garnished with chopped chives.