- 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
- 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
- 1½ cups lean ground meat
- 1 tablespoonful raisins
- Wearing gloves is strongly recommended. Peel the yautias and remove the rinds from the plantains.
- Grate the yautías and plantains to a fine paste.
- Add anniato oil and salt. Stir well.
- Prepare the filling.
- 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.
- Fry in hot oil in a deep fry pan until golden brown.
- Allow to shed excess oil. Serve while still reasonably hot. Warn your diners that the filling may be hotter than the outside.
- 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.
- 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.
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