Regios o Bollitos de Carne (Colombian-Style Pork and Beef Rolls)

by Maria

Regios or Bollitos is a traditional dish from the department of El Cauca, Colombia. Regios or Bollitos are thin slices of beef and pork that are rolled around a filling of hogao (Colombian creole sauce). They are then cooked in beef broth, dipped in grated cheese batter and fried.

The flavor of the hogao, herbs, and cheesy batter are a delight in every bite.

Buen provecho!

Ingredients
(4 servings)

8 slices of beef very thinly sliced
8 slices of pork very thinly sliced
1 teaspoon ground cumin
Salt and pepper
1 cup of hogao or creole sauce
1 cup beef broth
Batter:
2 beaten eggs
1 tablespoon of milk
2 tablespoons of all purpose flour
1 cup grated white cheese or mozzarella
Salt and pepper
1 teaspoon ground cumin
1 teaspoon ground achiote or color

Vegetable oil for frying

Directions:

1. Season the meat with, cumin, salt and pepper. Spread a thin layer of hogao down the center of each pork slice. Top with a slice of beef.

2. Roll tightly and tie with kitchen string. Set a steamer basket in a medium pot filled with the beef stock. Arrange the beef rolls in the steamer. Bring the stock to a boil over medium-high heat, cover and steam for about 40 minutes.

3. In a small bowl combine the batter ingredients, except the oil. Mix well.

4. In a large frying pan, heat vegetable oil to 375 degrees F. Dip cooked beef rolls in the batter
and immediately place into hot oil.

5. Cook until golden and skim any loose pieces of batter from the oil. Drain on paper towels. Place on a large platter, season with salt and pepper. Serve immediately.