Coconut milk reduces in a heavy pot until the cream splits and turns to a dark caramel (titoté), this takes 15 minutes and is non-negotiable. Then rice, more coconut milk, water and raisins go in. Cook absorption-style, lid on, lowest heat, 18 minutes. Rest for 5 minutes; fluff.
Yellow-corn masarepa hydrates with water, salt and a pinch of paprika for colour. Beef mince cooks with onion, tomato cumin and oregano; cooked potato dices fold in for body. The dough divides; each ball flattens between two pieces of cling film into thin discs; filling goes in the centre; folded into a half-moon, sealed with damp fingers, fried.
Dried red beans soak overnight. Bacon and chorizo render in a wide pot; aromatics build the base; soaked beans simmer with a chunk of green plantain (the trick, it dissolves over the cook and naturally thickens the broth) and pork belly for 2 hours. Hogao folds in at the end. Lime brightens.
Long spring onion (cebolla larga) and white onion are softened in oil; garlic, cumin and annatto come in; grated tomato cooks down 15 minutes until thick and sticky. Seasoned and rested. The texture is somewhere between a sauce and a paste, spoonable but coating.
Yuca flour (sour cassava flour, almidón agrio), masarepa (white-corn flour), salt and sugar mix; cheese grates fine; the egg and a small amount of milk bind. The dough is dense, slightly sticky. Shape into small rings (or balls); rest for 15-30 minutes; bake at 220°C until deep gold and puffed.
Green (unripe) plantains peel and slice into 3 cm rounds. First fry: 5 minutes per side at 160°C, pale gold, soft inside. Lift out; smash each round flat with the back of a flat measuring cup or a tostonera. Second fry: 3 minutes per side at 180°C, deep gold and crisp. Salt while hot.