A borderland classic from Tumbes, with large green plantain balls stuffed with beef, olives, raisins, and egg in a mint-scented beef broth. Festive, hearty, and deeply northern Peruvian, it is substantial enough to stand as a full meal.
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Finely chop the red onion. Heat the vegetable oil in a large pot and sauté the onion for 3 minutes. Add the ground garlic, annatto, cumin, and about two thirds of the salt; cook for 1 more minute, until fragrant and reddish. Remove about one third of the seasoning base and reserve it for the filling.
Add the beef and water to the pot. Bring to a boil, reduce to medium-low heat, and add the mint. Simmer partially covered for 30 minutes. Peel the green plantains, cut them in half, and add them to the broth; continue cooking for 20 minutes, until the plantain is very tender and the beef cuts easily. During the final 10 minutes, hard-boil the eggs in a separate pot.
Remove the beef and plantains from the broth and keep the pot over very low heat. Mash the plantains while still hot with the remaining salt until the dough is compact, smooth, and easy to shape; if it feels too dry, work in one or two spoonfuls of the broth. Chop the cooked beef and eggs.
Place the reserved seasoning base in a skillet and add the chopped beef, olives, raisins, and cilantro. Cook for 2 to 3 minutes, just until the filling is hot and moist with no loose liquid. Remove from the heat and fold in the chopped egg.
Divide the plantain dough into 6 portions. Flatten each portion in your palm to form a cavity, divide the filling among them, and close carefully into large balls with no visible cracks. Lightly wetting your hands helps smooth the surface without adding flour.
Bring the broth to a very gentle simmer and lower in the balls one at a time. Cook for 10 minutes without stirring with a spoon; gently move the pot only if needed to prevent sticking. They are ready when firm, intact, and beginning to rise in the broth. Serve one ball per bowl with plenty of broth. And that's it! 🧡
