Alcapurrias de Plátano Rellenas de Carne

Ingredients

 * 3 green plantains
 * 3 tablespoonfuls anniato oil (achiote)
 * 2 cups filling (may be lobster, shrimp, Beef, Chicken, turkey—see below)
 * 1 1/2 lbs yautia (tanier, tannier)
 * 1 tablespoonful salt
 * frying oil

The filling: (A) (B) 1 1/2 cups lean ground meat
 * 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
 * 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 frypan 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.

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