Bollitos de Chicharron

Bollitos de Chicharron
A classic breakfast for Venezuelans!!

I don’t often cook Venezuelan dishes, however, on the weekends I find myself craving for the arepas or bollitos, and every time I manage to make a sort of a typical Venezuelan breakfast, and while going thru the process of prepping it takes me back to my childhood. And this is the story:

Every Sunday was family time, it was the time to be together. I do remember that every Sunday right after mass we came to my uncle's home and it was the time for my aunt Oria to get busy in the kitchen, she always managed to serve the very best brunch in the city of Caracas!

I still close my eyes and can perceive the aromas coming from her kitchen and flavor each item on the table. Check this menu out!

Arepas
Bollitos
Grilled steaks
Eggs, (over-easy or scrambled)
Fried red snapper (with the head on)
Black beans,
Rice,
Ham,
Fried plantain
Cheese, white or cheddar
Coffee
Orange juice

Just picture the beautiful display and well served food on that “Happy table”. The cheering and constant chatting, giggles and laughs of all of us is what made the ambiance a happy one. I always managed to get myself in trouble with my uncle, and sometimes for no reason!!, but I still loved being with them, they are my family, my cousins my aunt, my uncle.

Ahhh memories... Those times are the most unforgettable days of my childhood.

My uncle always annoyed my grandmother by comparing both his wife Oria’s and his mothers Mama Lesme's cooking….. The truth of the matter is that both ladies are excellent cooks (well, I should say Mama Lesmes was an excellent cook. Grandmother is no longer with us.)

Well folks I better stop before I run out of tissues... I still cry thinking of those happy times...

Back to the Bollitos!

Preparation

"Harina Pan"

Pork rinds – either home made or from a Latin market.

Add the Pork rinds into a food processor and grind them. I would advise to leave some pieces a little smaller than bite size for more texture.

Follow the package instructions to make the dough.

Incorporate grinded pork rinds.

Shape your dough in small cylinders and proceed to fold them with the corn husk as you see in the picture.

Place the Bollitos in boiling water and make sure the water completely covers them for even cooking. Boil them for approximately 30 to 50 minutes depending on the amount you are making.

Once cooked let them rest for just few minutes while you are setting the table - I hope you are -

I find that the Bollitos are best eaten with shredded cheese.

Until next posting

Be well and eat happy!

Nena