Back to 24 servings 2 lb yautia root, scrubbed and peeled 2 green plantains 5 very green bananas 1 package sazón with achiote 2 tbsp achiote oil, see Michelle’s achiote oil recipe here 1 tbsp salt 1 cup canola oil, to shallow-fry the alcapurrias 2 tbsp olive oil 0.5 lb ground beef or canned corned beef 0.25 lb cooked ham, minced 0.5 onion, medium 2 tbsp sofrito 0.5 green bell pepper, minced 6 pimento-stuffed olives, chopped 0.5 tsp sazón with achiote 0.5 tsp salt, or to taste 0.25 tsp pepper, or to taste
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1 Step 1: Scrub and peel the yautias. Peel the green plantains and green bananas.2 Step 2: In a food processor fitted with the grating blade, grate the yautia, plantains and bananas together. Transfer to a large bowl and set aside.3 Step 3: Change the food processor blade to the chopping blade. Place half the grated yautias, plantains and bananas back into the processor. Barely purée the mixture. You want it thick, like porridge.4 Step 4: In your bowl, gently mix together the puréed and grated blends of yautias, green plantains and green bananas.5 Step 5: Place the grated and puréed mixture back in the blender. Add the sazón, achiote oil, salt and pepper. Pulse just a few times until all the seasonings and spices are mixed in nicely, and the masa is light orange in color.6 Step 6: Transfer to a bowl, cover and refrigerate overnight (or no less than 3 hours). Don't skip this step, even though you may be tempted. Refrigerating the masa firms it up so it becomes easier to work with and forms into a ball around the beef filling.7 Step 7: To make the filling, heat the olive oil in a large skillet on medium high heat.8 Step 8: Sauté the sofrito, onions and green pepper for about 3 to 5 minutes or until the onions are translucent.9 Step 9: Add the minced ham, the ground beef (or corned beef: your choice!), sazón, salt and pepper. Combine well by stirring. If using ground beef, make sure the beef is cooked through.10 Step 10: Stir in the sliced olives and mix well. Set aside. The picadillo is ready.11 Step 11: Lightly grease a flat work surface (sheet tray or large swath of tin foil—or lay down a long piece of parchment paper).12 Step 12: In the cup of your hand, place a heaping serving spoon of masa. Form it into round ball.13 Step 13: Place two fingers in the center of the ball and form a cup with a center hole large enough to spoon in about 1 to 2 Tbsp of the picadillo.14 Step 14: Flatten the meat filling with the back of the spoon and carefully closed the cup back to its original ball form, pinching and forming the masa to make a seal with the meat inside.15 Step 15: Set the rounded masa down on your greased surface or parchment paper. Lightly roll the meat-stuffed ball into a flat cylinder. Just a couple of rolls will do the trick. Make sure that the masa is intact all the way around and that no meat is peeking through.16 Step 16: Place the stuffed alcapurrias in your fridge for at least an hour to chill and firm up before frying.17 Step 17: Pour canola oil into a large skillet, so that the oil is about 1 inch high—enough to shallow-fry the alcapurrias.18 Step 18: Heat the oil, set to medium heat. Once the oil is 350°—hot enough for frying—carefully place 2 to 3 chilled alcapurrias into the hot oil. Don't crowd them and work in batches.19 Step 19: Cook each alcapurria for about 5 minutes or so per each side, or until both are golden brown.20 Step 20: Drain on a plate lined with paper towel. Serve warm.getsaucepan.com/r/772bd426-5c08-4ac6-8d78-be755f249f13 · Original: https://familiakitchen.com/puerto-rican-alcapurrias-with-beef-picadillo/
