¿Cómo hacer bollos pelones venezolanos? - RECETA con un ingrediente sorpresa a lo Sumito Estévez

In this video, I'll show you how to make Venezuelan bollos pelones and how to make the sauce for them. This recipe has a variation on the traditional Venezuelan dish because I use an ingredient that will surprise you. Shall we make it together? I'll be waiting for you on my social media @sumitoestevez and @lasrecetasdesumito with photos of your dishes. If you want to learn more about #Recipes, #Workshops, and the latest news from Sumito, visit https://www.sumitoestevezchef.com/ ✍ Special offer on workshops using the coupon 👉 SUMITOTALLERES10 👨‍🍳 INGREDIENTS 👩‍🍳 For the filling: 2 tbsp. of annatto oil (LEARN HOW TO MAKE IT HERE! https://bit.ly/2Ywt1c9) 1/2 bell pepper, diced 1 medium onion, diced 1 tsp. garlic paste 1/2 cup blended tomatoes 250 g tuna, cubed Salt and pepper to taste For the dough: 1 1/2 cups precooked corn flour (Harina Pan) 2 tbsp. - Annatto oil Salt to taste 2 cups of cold water Plastic wrap String or twine 👨‍🍳 Check out my favorite products for cooking and indulging your senses ----- http://bit.ly/ProductosSE More recipes and discussions: http://bit.ly/RecetasSumitoGratis Become a member of our team on YouTube: https://bit.ly/MiembrosSumito Sumito Estévez   / sumitoestevez   Production: Sofrito Creativo   / sofritocreativo   Executive Production: Alfredo Segnini Direction: Eleazar Parra Gastronomic Curation: Sumito Estévez and Eleazar Parra Gastronomic Production: Sylvia Sacchettoni Kitchen Assistant: Pedro Castillo Digital Strategy: Odilén Mendoza and Jary L Tescaritt Writer: Keilyn Escobar Camera: Beto Revette and Fernanda Risso Post-production: Beto Revette and Fernanda Risso Music Composition and Production: Ali Ochoa Mixing and Mastering: Jorge Nava #Sumito #CookingWithSumito Thanks to our friends at David and Joseph for their support with some equipment https://bit.ly/DavidJosephSumito Rosco Labs   / rosco_labs   Sennheiser Latin America   / sennheiserlatam