Make the Adobo Blend: Stir together paprika, coriander, garlic powder, onion powder, oregano, salt, and turmeric.

Make the Meat Marinade: Rub meat with cut sides of lime halves. Place meat in a large shallow bowl. Squeeze lime and orange halves over meat and toss well. Sprinkle 2 tablespoons Adobo Blend over meat and massage well. Add onion and bell pepper and toss to combine. Cover and marinate in refrigerator for at least 2 hours or up to overnight.

Make the Garlic Confit: Combine olive oil and garlic in a small saucepan over medium-low heat. Once small bubbles form, reduce heat to low and cook until garlic is soft and pale golden, about 15 minutes. Cool slightly. Strain through a fine mesh strainer over a bowl, reserving garlic and oil. Place garlic in a small bowl; mash with a fork to a smooth paste. Reserve 2 tablespoons garlic paste in a small bowl. Stir about 4 tablespoons reserved oil into remaining garlic paste and set aside. Save remaining olive oil for another use.

Set a wire rack inside a large baking sheet. Pour 2 cups vegetable oil into a sauté pan or deep skillet; heat over medium until oil reaches 350°F. Fry plantains until soft and golden, 5 to 7 minutes. Transfer plantains to wire rack to drain briefly; reserve oil in pan. While plantains are warm, press firmly between 2 cutting boards or baking sheets to flatten into thin disks.

Heat remaining 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high. Drain off excess liquid from meat mixture. Add meat mixture to pan; cook, tossing occasionally, until meat is seared but still medium-rare and vegetables are just beginning to soften, 5 to 8 minutes. Stir in 2 teaspoons Adobo Blend. Keep warm.

Heat vegetable oil over medium until it reaches 375°F. Fry pressed plantains until crisp and golden brown, 3 to 4 minutes. Transfer to wire rack and season immediately with remaining Adobo Blend.

Combine mayonnaise and reserved 2 tablespoons garlic paste. Spread garlic mayo generously onto one side of each plantain half. Reserve any remaining garlic mayo for another use. Layer lettuce, tomato, beef mixture, and cheese on one plantain half; top with another plantain half. Brush garlic oil over sandwiches; reserve remaining garlic oil for another use. Slice sandwiches in half and serve hot.