Ingredients
F
For the Dough
p
2 cups pre cooked white cornmeal (Harina P.A.N.)
w
2 ½ cups warm water or vegetable bouillon / stock
s
1 tsp salt
a
1 tbsp annatto oil*
F
For the Filling
o
1 tbsp oil
s
1 small onion (chopped)
g
1 garlic clove (minced)
r
½ red peppers/ capsicum (finely diced)
t
1 tomato (diced)
t
1 tbsp tomato paste
g
500 g ground beef / beef mince
o
1 tsp oregano
c
1 tsp cumin
S
Salt & pepper to taste
W
1 tbsp Worcestershire sauce
s
¼ cup stuffed olives blended
b
1 beef bouillon / stock cube
w
½ c water
F
For the Sauce
O
Oil
r
2 tbsp reserved sofrito
g
1 700g tomato puree / passata bottle
S
Salt, pepper, oregano
Directions
1
For the Filling
1
To make a sofrito heat oil to medium heat and cook onion, peppers / capsicum, garlic, tomato, and tomato paste until soft (5-7min). Reserve 2 heaped spoonful of sofrito.
2
Add mince, Worcestershire sauce and spices. Cook until browned.
3
Blend stuffed olives, beef bouillon, water and add to mince and reduce heat, cook for further 5-10 min for flavours to meld.
4
For the Sauce
1
Heat up the oil, add the reserved sofrito, add the tomato puree / passata and season. Let cook until reduced and oil patches appear on top.
2
For the Dough
1
Mix water or vegetable bouillon / stock with salt and annatto oil, add the cornmeal flour slowly and mix until a smooth dough. Let rest 5 min covered.
2
Grab a golf ball piece and flatten, fill with beef stew, roll into balls.
3
Boil in salted water 8-10 min until firm, handle with care.
4
Serve over the prepared tomato sauce, and spoon over more tomato sauce.
