Cómo Hacer el Tradicional Bollo de Albacora Ecuatoriano | Receta Auténtica y Deliciosa

albacore tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon is a healthier alternative with similar texture.

corn flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is a more economical choice.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive while still being a neutral oil.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Start with 10 green plantains, peel them carefully to avoid staining your clothes.

Chop 3 cloves of garlic finely.

Chop 3 red onions into small pieces.

Chop 1 green bell pepper into small pieces.

Grate the peeled plantains into a large bowl to make the dough.

In a large pan, prepare a sauté with achiote oil, garlic, onions, and bell pepper until they release their juices.

Add a good amount of salt, cumin, and black pepper to the sauté for flavor.

Add water to the sauté and cook the albacore tuna until it absorbs the flavors from the sauté.

Once the tuna is cooked, remove it and set it aside, keeping the sauté liquid.

To the grated plantains, add enough water to keep the dough hydrated and prevent it from becoming dry or clumpy.

Mix in 1/2 lb of peanut paste into the plantain dough, ensuring it is well combined by hand.

Add a good amount of achiote oil to the dough for color.

Return the cooked albacore tuna to the sauté liquid, breaking it apart to remove any bones.

Combine the sautéed mixture with the plantain dough, ensuring it is well mixed.

Transfer the mixture into a steaming dish, smoothing the top.

Cover the dish with foil to prevent water from dripping in during steaming.

Steam the bollo for about 45 minutes until it is set and firm to the touch.

Remove from the steamer and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens