Cooking the Filling:
To make filling, heat oil in a 12″ skillet over medium-high heat. Add garlic, sofrito or chopped cilantro and onion; cook until soft, about 3 minutes. Add achiote or Paprika, cumin, cinnamon, and oregano; cook for 1 minute. Add beef; cook until browned, about 6 minutes. Add raisins, olives, and tomatoes; cook until thickened, about 5 minutes. Season with salt and pepper;
Note: If using the economical ground beef , I suggest to boil it a bit first with onions, garlic and salt. Drain in out of the oily water and just add it to the mentioned ingredients above.
Prep and fry the sweet plantains:
Prep 5 ripe plantains, peeled, cut lengthwise into 1⁄4″ slices.
Heat oil in a 12″ skillet over medium-high heat. Fry the strips of plantains.
Making the plantain cakes:
To make pies, shape one or two fried plantain slices into a 4″ cylinder, overlapping their ends, and securing with toothpicks. Repeat to make 12 cylinders.
Whisk the Batter:
Whisk together the two eggs, 1 tbsp. of flour in a bowl.
Frying the Cakes:
Heat oil in a 12″ skillet over medium-high heat.
Pour one tablespoon of batter into oil and place the plantain cylinder in it. Quickly stuff cylinders with 1⁄4 cup of the filling. Cover the top of the cylinder with another tablespoon of batter and turn over for it to cook until golden brown, about 3 minutes. Serve hot or at room temperature.