- In a large pot, combine water, annatto, bay leaf, half of the onion, green pepper, and ½ teaspoon of mint. Bring to a boil.
- In a bowl, combine chicken and beef, the other half of the onion, tomato, oregano, corn flour, pepper, garlic, and salt. Mix well. Form 1-inch meatballs. Place meatballs in boiling water and lower heat. Cook over low heat for 30 to 45 minutes.
- Add remaining vegetables except cilantro. Cook over low heat for 25 minutes. Garnish with cilantro and the rest of the mint.
From Flavors of Fiesta by University of Illinois Extension