Bollo Limpio
A white corn roll steamed inside a corn husk, the everyday side of Colombia's Caribbean coast since pre-Columbian times.
Photo: Jdvillalobos · CC BY 3.0
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Serves
- 4
- Difficulty
- Medium
Method
- Soak the cracked corn for 12 hours in cold water, then drain it.
- Soak the husks for 20 minutes in hot water so they turn pliable.
- Grind the corn in a food processor with the water, salt and sugar into a thick dough that holds on a spoon.
- Keep grinding for another 3 minutes. A dough left too coarse falls apart in the pot.
- Spoon two tablespoons of dough onto a husk, roll it into a cylinder and fold the ends over.
- Tie each roll at both ends and once around the middle.
- Lower the bollos into a large pan of boiling water and cook covered for 45 minutes.
- Drain and let them stand for 10 minutes before opening the husks.
Bollo is eaten with queso costeño, the salty cheese of the coast. Its unseasoned dough plays the part of bread and takes up the salt from the cheese.
