1 pound lean ground beef
2 tablespoons annatto infused oil or canola oil*
1 green bell pepper, chopped
3 aje dulce also known as ajicitos, chopped
1 medium white onion, chopped
3 cloves of garlic, minced
1 cup peeled whole tomatoes, fresh or canned, crushed or roughly chopped
1/4 cup dry sherry
1-2 tablespoon raisins (optional)
1 whole bay leaf
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
3 recao leaves (also known as culantro), finely chopped (cilantro can be substituted)
1/4 cup red roasted peppers, chopped
1/4 cup green olives, sliced
2 tablespoons capers
4-5 plantains, mostly yellow with some black spots, trimmed and cut in half
8 cups of water
2 tablespoon unsalted butter, melted plus more for greasing
1/2 cup queso blanco or parmesan, shredded
To make annatto oil, combine 1 cup of canola or olive oil and 1/4 cup of annatto seeds (also known as achiote) in a small saucepan. Bring to a simmer over low heat, stirring often, until it turns bright orange, about 3-5 minutes. Remove from heat and allow steep an additional 15-20 minutes. Drain and discard the seeds. The oil can be covered and refrigerated for up to 2 months.
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