Alcapurrias de Plátano Rellenas de Carne

Ingredients

 * 3 green plantains
 * 3 tablespoonfuls annato oil (achiote)
 * 2 cups filling (may be lobster, shrimp, beef, chicken, turkey— see below)
 * 1½ lbs yautía (tanier, tannier)
 * 1 tablespoonful salt
 * frying oil

A

 * 1 garlic clove
 * 1 tablespoonful diced pitted olives, pepper or onion-stuffed
 * 1 small green bell peppers, chopped
 * 1 tablespoonful chopped onion
 * 1 tablespoonful olive oil
 * 1 bay leaf

B

 * 1½ cups lean ground meat
 * 1 tablespoonful raisins

Directions

 * 1) Wearing gloves is strongly recommended. Peel the yautias and remove the rinds from the plantains.
 * 2) Grate the yautías and plantains to a fine paste.
 * 3) Add anniato oil and salt. Stir well.
 * 4) Prepare the filling.
 * 5) Place about two tablespoonfuls of the paste on a greased plantain leaf (traditional) or waxed paper (convenient). #Spread the mass and place about two tablespoonfuls of the filling in the center. Fold the mass unto itself so that the mass remains outside and the filling inside.
 * 6) Fry in hot oil in a deep fry pan until golden brown.
 * 7) Allow to shed excess oil. Serve while still reasonably hot. Warn your diners that the filling may be hotter than the outside.

Filling

 * 1) Pour the olive oil in a medium saucepan and heat over medium heat.
 * 2) Add the remaining ingredients included in (A).
 * 3) Saute for about five minutes.
 * 4) Stir the ground meat into the ingredients already in the saucepan.
 * 5) Cook for about five minutes.
 * 6) Add the raisins.
 * 7) Continue to cook for another five minutes or until the meat is cooked but not dry.
 * 8) You may want to remove the bay leaf at this time.