Caldo De Bolas

22 ingredients
3 steps

Ingredients

  • Filling:
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 1/2 pound ground sirloin
  • 1 garlic clove, minced
  • 1/4 cup low-sodium beef broth
  • 1 tablespoon raisins
  • 1 tablespoon peanut butter
  • Soup:
  • 2 teaspoons vegetable oil
  • 1 cup finely chopped onion
  • 2/3 cup finely chopped green bell pepper
  • 3 1/4 cups low-sodium beef broth
  • 2 cups water
  • 1 teaspoon cumin seed
  • 1/4 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes
  • 1 minced jalapeno pepper
  • 2 ripe plantains, each cut crosswise into 3 pieces
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1/2 cup chopped fresh cilantro

Directions

  1. 1
    To prepare filling, cook 1/4 cup onion, 1/4 cup bell pepper, and beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add garlic, and cook 5 minutes, stirring frequently. Stir in 1/4 cup broth, raisins, and peanut butter. Bring to a boil; cook 2 minutes or until thick. Set aside.
  2. 2
    To prepare soup, heat oil in a Dutch oven over medium-high heat. Add 1 cup onion and 2/3 cup bell pepper; saute 5 minutes or until browned. Add 3 1/4 cups broth, water, cumin, salt, tomatoes, and jalapeno; bring to a boil. Reduce heat; add plantains, and simmer 15 minutes or until plantains are tender. Remove plantains from soup; let cool slightly.
  3. 3
    Place plantains in a large bowl; mash with a potato masher until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to mashed plantains; stir until combined. Add egg; stir until combined. Turn dough out onto a floured surface; knead 3 times. Divide dough into 12 equal portions, shaping each portion into a ball. Working with 1 portion at a time (cover remaining dough to prevent drying), place dough on a floured surface. Flatten; make an indention in center using thumb. Spoon about 1 tablespoon beef mixture into indention. Gather edges to encase filling, pinching to seal. Gently roll, using both hands, to form a ball. Repeat procedure with remaining dough and beef mixture. Gently drop balls into simmering broth; cover and cook 10 minutes. Sprinkle with cilantro.

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