• Place the bulgur in a bowl and add about 2 cups of water (enough to cover it). Cover the bowl with plastic wrap and let it rest overnight or for at least 5-6 hours.
• Drain the leftover water from the bulgur and sieve to get rid of ALL the water. Make sure to remove all of the water from the bulgur so squeeze it with your hands or a sack towel if you need to.
• To make the seasoning, pulse 1 onion, and mint in the food processor until fully chopped.
• In a medium bowl, combine 1 pound of the meat and seasoning mixture. Add the 1 ½ teaspoons adobo, and 1 ¼ teaspoon ground black pepper.
• Combine the meat with the bulgur and mix in the food processor until you get an uniform mixture.

To make the filling

• To make the seasoning, pulse ½ onion, cubanelle pepper, garlic and cilantro in the food processor until fully chopped. Combine the chopped vegetables with 1/2 lb of the meat. Add ½ teaspoon adobo, ½ teaspoon oregano and ½ teaspoon black pepper.
• Heat 2 tablespoons of oil in a pan over medium heat. Cook the meat until brown.
• Stir in tomato sauce, olives, ½ cup of water and the raisins. The raisins are completely optional.
• Let simmer over medium heat until the liquid has evaporated. Remove it from the heat. Set aside and let it cool down to room temperature before assembling the kipes.

To assemble the kipes

• Put 3 tablespoons of the mixture on the palm of your hands and flatten. Place the filling in the center and roll the mixture around the filling to close it. Make sure that it is completely sealed. Use your hands to roll and shape it into a cone-like shape.
• Place the kipes in a glass pan or baking sheet lined with parchment paper. Cover it with plastic wrap and refrigerate for at least 2-4 hours.
• Heat oil in a deep pot over medium-high heat. When the oil is hot, fry your kipes, one or two at a time and cook until deep brown outside.
• Remove from the oil and place them on a paper towel to drain excess oil before serving.