Saucepan@saucepan · Shared this recipeFollowPuerto Rican · appetizerAlcapurriasPuerto Rican fritters made from green banana and yautia masa, filled with savory picadillo and fried until crispy.total1 hr 15 minprep1 hrcook15 minservings12Original recipe on diningtraveler.comKeep this recipeAdd a copy of Alcapurrias to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servingsAlcapurrias:Masa:1 lb green banana, around 4 bananas1 lb yautia, one large or two small tubers1 tsp sazón2 tbsp achiote oil, if you can’t find it, just do another packet of sazónAdobo to tasteFilling:Note: you can use different fillings such as corned beef, ground beef, crab. For this recipe, I used ground pork.1 tbsp olive oil1 small onion1 lb ground pork2 tbsp tomato sauce1 packet of sazón1 tsp adobo0.5 cup sofrito0.333 cup finely chopped olives, optionalCooking oil to fryBanana leaf to shape the alcapurria (if you can’t find it, brush some olive oil on the parchment paper.StepsClear checksTap an ingredient or step to check it off.1Step 1: Heat olive oil in a large frying pan, add onions, and cook until translucent.2Step 2: Add the ground meat and use a spatula or wooden spoon to break it down.3Step 3: Add tomato sauce, sazón, sofrito and olives and stir well, until all the condiments have integrated.4Step 4: Cook picadillo until cooked through, around 12-15 minutes. Set aside.5Step 5: Peel green bananas and yautia. Chop in small pieces, around 1-inch cubes.6Step 6: Add the vegetables to the food processor in small batches until a smooth masa is created. In between batches, add sazón and achiote oil. Be patient, this will take several minutes as the yautia is very tough. Keep pulsing at high until the masa is smooth.7Step 7: Place the masa in a storage container and refrigerate for an hour. You can bypass this step if you're hangry BUT it helps make the masa more pliable. If you have the time, do it!8Step 8: In a large frying pan, add enough oil (I use canola oil) to fill the pan, and warm in medium heat.9Step 9: While the oil heats up, assemble the alcapurrias. In a banana leaf, spoon a little bit of achiote oil (around 1/2 tsp) and then spoon around 1/3 to 1/2 cup of the masa and spread into a circle.10Step 10: Hold the banana leaf with the masa in your hand like it's a hot dog bun and add around 1/4 cup of picadillo. The key is not to overfill them because the alcapurria will break in the fryer. With a spoon, move the masa around the picadillo to cover the alcapurria. If you need to grab a little more masa to cover the meat, go ahead and do it. The key is not to leave any meat exposed because they will fall apart.11Step 11: Add the alcapurria to the hot oil. Tip: make sure the oil is HOT. Cook for 3-4 minutes on both sides until crispy.12Step 12: Transfer to a plate with paper towels to absorb the oil.13Step 13: Enjoy!getsaucepan.com/r/0a38886f-eba2-40ca-b984-716afac23c2b · Original: https://diningtraveler.com/2021/07/recipe-making-alcapurrias-at-home.html
