Peel and grate the green plantains and taro root. Combine them in a mixing bowl with salt and achiote oil to form the masa dough.
In a skillet, heat olive oil over medium heat. Sauté onions until translucent, add ground beef, adobo, and sofrito, cook until beef is browned. Stir in optional olives
Place a scoop of masa on a piece of parchment paper, flatten, add a spoonful of meat filling in the center, and use the parchment to fold the masa over to encase the filling completely.