Delicious Alcapurrias Recipes

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ALCAPURRIAS RECIPE BY TASTY



Alcapurrias Recipe by Tasty image

Here's what you need: fresh cilantro, fresh culantro, medium green bell pepper, garlics, small yellow onion, adobo seasoning, garlic powder, freshly ground black pepper, vegetable oil, ground beef, spanish olive, dried adobo seasoning, garlic powder, ground black pepper, Sazón Culantro and Achiote seasoning, tomato sauce, unripe bananas, green plantain, yucca root, garlic powder, kosher salt, Sazón Culantro and Achiote seasoning, nonstick cooking spray, vegetable oil, hot sauce

Provided by Tikeyah Whittle

Categories     Lunch

Time 1h10m

Yield 6 servings

Number Of Ingredients 25

1 bunch fresh cilantro
1 bunch fresh culantro
1 medium green bell pepper, seeded and roughly chopped
5 garlics, ends trimmed
1 small yellow onion, roughly chopped
1 teaspoon adobo seasoning
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1 ½ lb ground beef, 80/20
¼ cup spanish olive, with pimentos
1 ½ teaspoons dried adobo seasoning
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)
¼ cup tomato sauce
3 unripe bananas, peeled and chopped into 1-inch (2.5 cm) pieces
1 green plantain, peeled and chopped in 1 in (2.5 cm) pieces
2 lb yucca root, peeled and chopped in 1 in (2.5 cm) pieces
½ teaspoon garlic powder
1 teaspoon kosher salt
1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)
nonstick cooking spray, for greasing
6 cups vegetable oil, or neutral oil of choice, for frying
hot sauce, of choice, for serving

Steps:

  • Make the sofrito: Add the cilantro, culantro, bell pepper, garlic, onion, adobo seasoning, garlic powder, and pepper to a food processor and pulse until the vegetables are broken down and the mixture has the texture of a chunky salsa. Reserve ⅓ cup (75 G) for the filling, then set aside the remaining sofrito for another use. It will keep in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 4 months.
  • Make the filling: Heat the vegetable oil in a large, high-walled skillet over medium-high heat. When the oil is shimmering, add the reserved ⅓ cup (75 G) sofrito and cook, stirring frequently, for 1-2 minutes, until fragrant.
  • Add the ground beef, olives, adobo seasoning, garlic powder, pepper, and Sazón Culantro and Achiote seasoning. Cook until the beef is no longer pink, 5-6 minutes.
  • Add the tomato sauce and stir to combine. Use a slotted spoon to transfer the filling to a large bowl and set aside.
  • Make the masa: Add the bananas, plantain, and yucca to a food processor and pulse until completely smooth, stopping the push the larger pieces to the bottom as you go. Transfer to a large bowl and add the garlic powder, salt, and Sazón Culantro and Achiote seasoning. Mix well to combine.
  • To assemble, grease an 8 x 12-inch (20 x 30 cm) sheet of parchment paper with nonstick spray. Add about ⅔ cup (155 G) masa to the center of the parchment paper. Using a rubber spatula, spread the masa into an oval about ⅓-inch thick, leaving a 1-2-inch (2.5-5 cm) border of parchment around the edges.
  • Scoop ⅓ cup (75 G) beef filling onto the center of the masa, leaving a 2-inch (5 cm) border of masa around the meat. Lift a long edge of the parchment paper up and over the filling to enclose with the masa, then repeat with the other side, then the short edges. The masa should stick to itself. Patch any holes with more masa, then use the parchment to gently roll the alcapurria from side to side to seal, making sure the filling is completely enclosed. Repeat with the remaining ingredients.
  • Heat the vegetable oil in a large, high-walled skillet to 350°F (180°C) over medium heat. Working with 1 wrapped alcapurria at a time, lower a long edge of the parchment into the oil and very gently roll the alcapurria off so it sits flat-side down, being careful not to splatter the oil. Add another alcapurria and fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to transfer to a paper-towel lined plate to drain and cool slightly while you repeat with the remaining alcapurrias.
  • Serve immediately with hot sauce for dipping.
  • Enjoy!

ALCAPURRIAS



Alcapurrias image

Provided by Food Network

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

5 tablespoons canola oil
1/2 yellow onion, chopped
2 tablespoons sofrito
1 pound ground beef sirloin
6 tablespoons tomato sauce
1 tablespoon adobo seasoning
1/2 tablespoon salt
6 to 8 green olives
1 1/2 pounds taro root
3 green bananas
2 tablespoons annatto oil, plus additional for the wax paper
1 1/4 tablespoons adobo seasoning
3/4 tablespoon salt
Canola oil, for cooking the fritters
Hot sauce, optional

Steps:

  • For the meat: Place a skillet over medium heat and add the canola oil, onions and sofrito. Cook 1 minute, then add ground beef, tomato sauce, adobo, salt and olives. Mix well and let cook until brown, about 6 minutes. Set aside to cool.
  • For the fritters: With a knife, cut the skin off the taro root and peel the bananas. Grate the taro root and bananas on the small holes of a box grater. Mix them with the annatto oil, adobo and salt in a bowl. Refrigerate for 1 hour, since the chilled dough is easier to assemble. (This is optional.)
  • To assemble the fritters, use wax paper as your base. Cover the center with some annatto oil. Take a heaping 1/4 cup dough and set it in the center of the paper. Spread thinly, then add 3 tablespoons ground beef mixture to the center. Wrap both ends of the paper over each other to make a cylinder-shaped fritter. Push down on the dough to seal the meat inside the fritter. Make sure the dough is sealed completely on both ends and the center. If there are holes, seal them with extra dough, using your finger.
  • Heat several inches of canola oil in a Dutch oven or deep-fryer to 350 degrees F.
  • Slide the fritters into the hot oil for 5 to 6 minutes. Place them on a plate with a paper towel so the grease is absorbed. Serve immediately with hot sauce if desired.

ALCAPURRIAS



Alcapurrias image

Another signature dish, lots of calories but worth all of them! This was emailed to me by a friend, source is unknown.

Provided by l0ve2c00k

Categories     Puerto Rican

Time 2h15m

Yield 8-12 serving(s)

Number Of Ingredients 17

5 green bananas (guineitos verdes)
2 lbs taro root (yautia)
2 teaspoons salt
1 (2 g) package sazon goya con culantro y achiote
1 tablespoon shortening (melted)
10 cups hot water
10 cups salt water
1/2 lb ground pork or 1/2 lb ground beef
1 ounce cooking ham
2 tablespoons recao
1/2 teaspoon dried oregano
1/2 teaspoon olive oil
1/2 teaspoon sazon goya con culantro y achiote
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large pimento stuffed olives (chopped)
1/2 teaspoon capers

Steps:

  • Fill a bowl with hot water. Cut the ends of the guineitos and cut a slit lengthwise. Then place the guineitos in the hot water (hot water makes them peel easier).
  • Peel the guineitos and yautía and as you peel place them in the salted water. If you are going to use a hand grater use the fine side and grate the vegetables into a plastic bowl. Note: If you have a food processor cut the vegetables into small pieces and process until fine. Add the salt, Sazon and shortening and mix well. Refrigerate for 3 hours or for best results overnight.
  • In a frying pan brown the meat. Once browned add all the remaining ingredients and stir well then cook at medium heat for 15 minutes. Taste the meat for seasoning, add more salt if needed to taste.
  • Heat 2 cups of vegetable oil to 375 degrees. Take a large piece of aluminum paper and place a little oil on top and smear it around. Spread about 1/4 cup of the alcapurria dough onto the aluminum paper. Place a tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper to cover the meat. Using a spoon help glide the dough gently into the hot oil. Cook until golden brown and blot on paper towels.

Nutrition Facts : Calories 299.2, Fat 8.5, SaturatedFat 2.8, Cholesterol 28.5, Sodium 825.6, Carbohydrate 46.9, Fiber 6.6, Sugar 9.5, Protein 10.6

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