Ingredients
- 500 g beef for broth
- 4 green plantains
- 200 g ground beef
- 2 tomatoes
- 1 red onion
- 1 bell pepper
- 1 carrot
- 1 teaspoon cumin
- 2 tablespoons annatto oil
- 1 bunch cilantro
- Salt and pepper to taste
- Water for the broth
Step-by-step
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- Prepare a broth by cooking the beef with onion, salt and water in a separate pot until tender, set aside.
- Peel and cook the plantains in the steaming basket with 700 g water 22 min/100°C/speed 2 and mash them with salt.
- For the filling, put the tomato, onion and bell pepper in the mixing bowl and blend 8 sec/speed 6, sauté with annatto 6 min/120°C/speed 1.
- Add the ground beef and cumin and cook 8 min/100°C/reverse/spoon speed.
- Shape balls with the plantain dough, fill them with the stew and close well.
- Cook the balls in the boiling broth 15 minutes along with the diced carrot.
- Serve with chopped cilantro and a splash of lime.
Tips
- Wet your hands to shape the balls without them sticking.
- The broth should be well seasoned since it enhances the plantain.
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