Heat achiote oil in a large skillet over medium heat. Add in sofrito and alcaparrado and cook for about 5 minutes; the sofrito should be simmering and the moisture just starting to evaporate.

Add ground beef, breaking it up in the pan, and brown it until most of the moisture evaporates. Stir in tomato paste and cook for 2 to 3 minutes. Remove from heat and add salt and pepper to taste.

Peel and cut potatoes into about 1-inch cubes, then place them in a large pot with enough water to cover potatoes. Add a little salt to the water, and boil potatoes about 20 minutes until they are soft and fork tender.

Drain the water and place potatoes in a large bowl with the butter, egg, salt to taste, and 1 tablespoon cornstarch. Mash ingredients together; they will be a little thicker and dryer than regular mashed potatoes. Let cool enough to be handled with your bare hands.

Divide the potatoes into 10 equal portions. Lightly coat your hands with flour and roll the potatoes into balls. Create an indent in the center of each and spoon in about 1 tablespoon of picadillo. Close up the potato around the meat and roll the ball in the remain-

ing cornstarch.

Heat 2 cups of oil in a skillet over medium heat. Place the balls into the heated oil and fry until golden on all sides, 1 to 2 minutes. Remove from skillet and place on paper towels to drain excess oil and cool.