INSTRUCTIONS

1. Heat 1 tbsp vegetable oil over medium heat in a pan. Add the chopped onion and garlic, sauté for 2 minutes. Add tomato, bell pepper, and cilantro, sauté for another minute. Stir in annatto, paprika, salt, and pepper. Heat for 2 minutes, then remove from heat.
2. Transfer the vegetable mixture into a blender and blend until smooth, adding small amounts of water or vegetable broth as needed to achieve a smooth consistency.
3. In a pot, add a small amount of oil to the bottom and pour in the blended vegetable mixture along with 6 cups of water (or broth). Bring to a boil, then reduce to a simmer.
4. In a bowl, use your hands to combine 1/2 cup Maseca, egg, and shredded cheese. Slowly add small amounts of water and knead the dough until a soft consistency is reached. Be cautious not to add too much liquid.
5. Form small balls of dough, about the size of golf balls, and flatten into patties. In a frying pan, add enough vegetable oil to cover the bottom (about a quarter inch) and heat over medium heat. When oil is hot, fry the patties until golden on both sides. Remove from pan and place on paper towels to drain excess oil.
6. Take 1/4 to 1/2 cup of Maseca in a bowl, add some hot soup from the pot, and stir to dissolve the flour. Pour this mixture into the soup pot. Season with salt and pepper to taste, stir, and simmer for a couple more minutes. Add dumplings to soup and remove from heat. When ready to serve, garnish with fresh chopped cilantro.