Peel the yautías, remove any soft or blemished spots, and cut into pieces.
Place the peeled yautías in a food processor, and finely grind, scraping the sides of the food processor with a rubber spatula from time to time. Pour in the annato oil, add the adobo, and process to a smooth puree, about 5 minutes. The processed puree should be slimy and wet, free of lumps, and of a cooked egg yolk bright yellow. Refrigerate for about 20 minutes.
In a frying pan, or a deep fryer, heat about 3 inches of vegetable oil to 350°F.
Prepare the alcapurrias: Dip an oval ice scream scoop in water, and lightly pack it with the yautía puree. Dip your forefinger in olive oil, and press into the center of the puree to make a cavity, without reaching all the way in. Rotate your finger inside to widen the cavity (some of the yautía puree should slightly overflow). Add ½ teaspoon of picadillo to the cavity, and fold the overflowing yautía puree over it to seal. Using wet fingers, smooth out the surface so that no meat is showing and the filling is well enclosed.
Carefully slide the alcapurria from the scoop into the hot oil, and deep fry for 4 to 5 minutes, or until golden brown. Repeat with the remaining yautía puree and picadillo. Using a slotted spoon, remove the alcapurrias from the oil, and set aside to drain on paper towels. Serve immediately.