Pat the veal dry, and toss with all the carne guisada seasoning. Allow to stand for 10 minutes.
Combine all the sofrito ingredients in a blender and set aside.
Heat a Dutch oven with the canola oil and sear the veal in batches, browning on all sides.
Set aside each batch on a paper towel to drain the excess fat, repeat with the remaining veal.
Drain the fat from the pan and add the sofrito, scraping up any brown bits, and allowing the sofrito to come to a boil.
Add the achiote paste, oregano, cumin seeds, bay leaves, tomato puree, and broth or water, stirring to combine.
Add the veal back into the pan and simmer gently covered for 45 minutes until the meat is tender.
Add the olives, potatoes, and carrots and cook for 10 minutes, uncovered, until the vegetables are tender. Stir in the chopped cilantro and cook until slightly thickened. Remove the bay leaves and keep warm.
Cut the plantains into 1-inch pieces. Mix water and 1 tablespoon salt together in a bowl and add the plantains. Allow to soak for 15 minutes. Drain.
Heat a sauté pan with canola oil on medium heat and add the plantains, cooking on both sides to a very pale golden brown until softened, about 5 minutes on both sides.
Remove and transfer to a paper towel to drain, keep warm.
Make a paste with the garlic and 2 teaspoons salt and add in the olive oil.
Mash the plantains while they are still warm and stir in the garlic paste.
Spoon the carne guisada on the plate, and add baby carrots, a few potatoes, and a quenelle of mofongo on the side. Garnish with cilantro and fresh cracked black pepper.