Mofongo With Creole Sauce – Pisqueya

Ingredients

• 3 tbsp. annatto oil (achiote)
• 1 small onion, half chopped and half sliced
• 6 large garlic cloves, shredded, divided
• 1/4 cup sofrito
• ½ cup tomato sauce
• 2 tbsps. tomato paste
• 1 can (14 oz.) roasted diced tomatoes
• ½ cup vegetable broth
• 2 bay leaves
• 1 tbsp. Pisqueya Sazón
• 1 tbsp. Pisqueya Adobo seasoning
• ½ cup extra virgin olive oil
• 4 large green plantains, peeled and cut in to 1-inch wheels
• 1 lime
• Sea salt and black pepper, to taste
• Neutral oil, for frying
• Fresh chopped cilantro, for serving