Soak the bulgur with enough water to cover (about 2 cups). Cover and rest overnight or 5–6 hours. Drain thoroughly and squeeze out all excess water.

For the outer mixture: In a food processor, pulse 1 small onion and mint until finely chopped. In a bowl, combine with 1 lb beef, 1½ tsp adobo, and 1¼ tsp black pepper. Add the drained bulgur and process until the mixture is uniform and cohesive.

For the filling: Pulse ½ small onion, cubanelle, garlic, and cilantro until finely chopped. Mix with the remaining ½ lb beef, ½ tsp adobo, ½ tsp oregano, and ½ tsp black pepper. Heat 2 Tbsp oil over medium, brown the meat, then add tomato sauce, olives, ½ cup water, and raisins if using. Simmer until the liquid cooks off. Cool.

Assemble: Flatten about 3 Tbsp of the outer mixture in your palm. Place a spoonful of filling in the center, then wrap and seal. Shape into a torpedo/cone, smoothing any cracks. Repeat.

Chill the formed quipes on a lined tray, covered, 2–4 hours.

Fry in ~350°F oil, 1–2 at a time, until deeply golden. Drain on paper towels and serve hot.