Caldo de Bolas de Verde (Green Plantain Dumpling Soup)

Ingredients

• 3 large green plantains
• 1 white onion
• Fresh cilantro
• Bay leaves
• Avocado
• 2 tbsp La Favorita Achiote Oil
• Salt
• Ground achiote (annatto)
• Cumin
• 1 egg

Directions

1. In a large pot, bring 8 cups of water to a boil.
2. Meanwhile, peel and cut 3 large green plantains into chunks.
3. In a bowl, place the green plantain chunks and mash them with a fork or a mortar until you have a smooth dough.
4. To the plantain dough, add 1 tsp of ground achiote, 2 tbsp of chopped cilantro, 1 tsp of cumin, 1 tsp of salt, and 1 beaten egg. Mix everything well until the dough is smooth and even.
5. With slightly dampened hands, form the plantain dough into small balls and set aside.
6. In a separate skillet, heat 2 tbsp of La Favorita Achiote Oil over medium-high heat. Add 1 chopped white onion and 2 minced garlic cloves. Cook until golden and fragrant.
7. Add the sautéed onion and garlic to the pot of boiling water. Then add 2 bay leaves, 1 sprig of cilantro, and salt to taste. Cook over medium-low heat for about 30 minutes so the flavors blend.
8. Add the plantain balls to the broth and keep cooking for another 15 minutes, until the balls are cooked and float to the surface.
9. Remove the bay leaves and the cilantro sprig from the broth before serving.
10. Serve the Caldo de Bolas de Verde hot, garnished with chopped cilantro and served with white rice and sliced avocado.