Caldo de Bolas

Caldo de Bolas
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon cumin seed
  • 1 (14.5-ounce) can diced tomatoes
  • 2 teaspoons vegetable oil
  • 2 ripe plantains, each cut crosswise into 3 pieces
  • Filling:
  • 1 minced jalapeño pepper
  • ¼ cup low-sodium beef broth
  • + 15 more ingredients
    • 3 ¼ cups low-sodium beef broth
    • ½ cup chopped fresh cilantro
    • 2 cups water
    • ½ pound ground sirloin
    • 1 tablespoon peanut butter
    • 1 tablespoon raisins
    • ¼ teaspoon salt
    • 1 garlic clove, minced
    • 1 cup finely chopped onion
    • ½ cup all-purpose flour
    • 2/3 cup finely chopped green bell pepper
    • ¼ cup finely chopped onion
    • ¼ cup finely chopped green bell pepper
    • Soup:
    • 1 large egg

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 un...

View full recipe at My Recipes

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