1. Cook the plantains in plenty of salted water until they are soft and tender. Drain, take off the center and purée. Reserve. Mix the rice and ground beef. In a frying pan heat 2 tablespoons of lard and fry the onion and chiltoma until the-onion is tender. Add the mixture of meat and rice, lemon juice and chili. Mix thoroughly to obtain a smooth stuffing.
2. Separate the reserved purée into 10 portions. Spread over waxed paper, form a circle and put in the center about 1 tablespoon of stuffing. Seal the edges with a fork forming a turnover. In a deep frying pan heat the lard and fry the turnovers until they are lightly browned. Serve immediately.