Bollo pelón

Bollos pelones are difficult to resist. It's a veritable burst of flavors on your tongue. They're popular all year for a variety of reasons, including the fact that they're a complete lunch meal, and two or three bollos pelones will serve. It's also a quick and easy dish to cook, taking less than an hour. The most important requirement, however, is that both children and adults appreciate this dish and find it satisfying.

There is also a version prepared with maize flour dyed with onoto, which is used for hallacas. The balls (about the size of a huge apple) are stuffed with beef or chicken stew and boiled until done. There is no sauce in this situation. The stew must be prepared ahead of time. It is commonly served with rice, although it can also be eaten on its own. Another variation includes cooked and liquefied pumpkin added into the dough. On the island of Margarita, it is often prepared in this manner, packed with fish stew (generally dogfish or skate).

Bollo pelón is a maize dough ball filled with beef stew, although it can also be filled with chicken stew. The bollos pelones are then cooked and served with a delicious tomato sauce and grated cheese. Unfortunately, they are not commonly provided in restaurants.