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

Filling

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

Procedures

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.