Alcapurrias

Ingredients

• 1 onion , chopped coarse
• 1 large Cubanelle pepper , stemmed, seeded, and chopped coarse
• 4 ounces ajíes dulces , stemmed and seeded
• 8 garlic cloves , smashed and peeled
• 1 ounce recao leaves and tender stems (1 cup)
• 1 ounce cilantro leaves and stems (¾ cup)
• 6 ounces 85 percent lean ground beef
• ½ cup chopped onion
• 3 garlic cloves , minced
• 1 teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic
• 1 teaspoon dried oregano
• ¾ teaspoon table salt
• 1 tablespoon tomato paste
• 2 tablespoons water
• ½ cup pimento-stuffed green olives , chopped coarse
• ¼ cup cilantro leaves and stems, chopped
• ¼ cup vegetable oil
• 1½ teaspoons annatto seeds
• 5½–6 pounds green plantains , peeled
• 4 teaspoons table salt , divided
• 3 quarts peanut or vegetable oil for frying

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