Bollos Venezolanos
Yields: 12 (at 3 tablespoons of filling each)
1 cup harina pan
1 cup of chicken stock
2 cups of guiso de pollo (see recipe)
2 tablespoon of achote oil (recipe below)
Achote Oil:
2 tablespoon of achote
1 cup of oil
Add vegetable oil to a sauce pan. When the oil is hot add the achote and turn off the heat. Let sit until it cools.
In a large mixing bowl combine all the ingredients including the 2 tablespoons of achote oil and mix well with hands until all the ingredients are well incorporated. Let the mixture sit for a few minutes.
To assemble :
Place a plantain leaf on a flat surface, Add approximately 3 full tablespoons of the mixture, extend the dough with the belly of the spoon creating a rectangle of approximately 8" X 4".
Fold the leaf in half, then fold the open edge to secure the filling.
Fold the ends of the leaf toward the center, creating a perfect folded rectangle.
Place a second plantain leaf across the tamal creating a belt to secure the tamal of approximately 3"X8" in size.
Tie with butcher's string, to secure.
Place the pastel the hoja in a steamer for 35 to 40 min.
Place the tamal on a tray, let set for 5 minutes before serving.
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