• Place bulgur in 2 cups hot water for 4 hours, covered.
• Once Bulgur is ready. Drain excess water and using a cheesecloth if handy. If not handy, use paper towels layered in 4 and pat lightly. But this is harder as the paper towel can rip.
• Place bulgur in another bowl and set aside.
• Place beef in another bowl and reserve about 20% of it in another bowl.
• In a small food processor, place onions, green pepper, cilantro, salt and pepper and pulse until thoroughly mixed. Because it’s not a lot, it may not break up perfectly but no worries, it is still perfect as it is!
• Add the onion mixture to the 80% of beef and mix well. Mix into the bulgur thoroughly.
• In a skillet, add the 20% reserved ground beef and cook over medium high heat. Add adobo and cook until all liquid is evaporated. Once done, set aside and allow to cool down.

Now we assemble our Kipes (Quipes)

• Place about 3 tbs (I like mine rustic) of the beef bulgur mixture in your hands and roll into a meatball. Press a hole in the middle and add a tiny bit of the cooked ground beef in the center. Close the meatball and shape into a ball with tips on each end.
• Once done forming the Kipes (quipes), you can lay them on a lined baking sheet and place in the fridge for two hours. Or you can place in a container lined with non stick parchment paper between layers and freeze. These will be good for about 3 months in your freezer.
• After the two hours, or when ready to fry, fry in corn oil over medium heat. Making sure you cook all the way through to the center and they are golden brown on the outside.
• If they are frozen, they will take longer to cook through. Allow to sit on your countertop for about 1 hour or overnight in the refrigerator. Start at medium low and increase heat as it fries to medium high. We want to avoid burning them outside.
• Allow to cool down a few minutes before serving.