Alcapurrias

Name: Alcapurrias
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Latin American, American
Ingredients: 1 yellow onion; 1 red bell pepper; 1 green bell pepper; 4 cloves garlic; 1 cup cilantro (you can also use ½ cup of culantro if you have it!); 4 tbsp sofrito; 1 lb ground beef; ½ cup tomato sauce; ½ cup pimento stuffed olives, sliced; 2 tsp sazon with achiote; 2 tsp adobo seasoning; 2 tsp cumin; 2 tsp oregano; 1 tsp salt (optional as the olives, sazon, & adobo are naturally salty); 4 cups vegetable oil for frying; 4 large green plantains, peeled and chopped into large pieces; 2 lbs yucca root; 1 tsp sazon with achiote; Nonstick cooking spray

7 steps

Prep:1hCook:10min

If there's one thing that Puerto Ricans do best, it's fritters! Learn how to make these alcapurrias at home. The dough (masa) is filled with flavorful homemade picadillo (the meat fillimg), and the assembly plus frying process are easy!

Updated at: Thu, 17 Aug 2023 09:02:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

126

High

Nutrition per serving

Calories2229.9 kcal (111%)

Total Fat98.3 g (140%)

Carbs285.4 g (110%)

Sugars22.6 g (25%)

Protein51.2 g (102%)

Sodium3741 mg (187%)

Fiber19 g (68%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupcilantro

you can also use 1/2 cup of culantro if you have it

4 Tbspsofrito

1 lbground beef

½ cuptomato sauce

½ cuppimento stuffed olives

sliced

2 tspsazon

with achiote

2 tspadobo seasoning

2 tspcumin

2 tsporegano

1 tspsalt

optional as the olives, sazon, & adobo are naturally salty

4 cupsvegetable oil

for frying

4green plantains

large, peeled and chopped into large pieces

2 lbsyucca root

1 tspsazon

with achiote

nonstick cooking spray

Instructions

Step 1

Make your sofrito by pulsing all ingredients in a food processor. You won’t be using all of the sofrito for this recipe so store the leftovers in your fridge for later use in stews and rice dishes.

Step 2

Make the picadillo. Start with 4 tbsp of sofrito in a hot pan over medium heat. Once fragrant, add in ground beef and simmer until beef is fully cooked. Add the tomato sauce and cook another 10 minutes. Add in olives and all seasonings and mix until evenly combined.

Step 3

Make the masa. In your food processor, combine the yucca and plantain pieces and pulse until a smooth and consistent dough is formed. Add in seasonings and pulse a few more times to combine.

Step 4

Cut out squares of parchment paper. One at a time, spray a square with nonstick cooking spray, add a ½ cup scoop of the masa dough and spread out flat with a spatula.

Step 5

Next top with a few small spoonfuls of the picadillo filling, making sure to add a small enough amount that you have a few inches of dough around all edges of the filling.

Step 6

Using the parchment paper to help you, carefully fold the masa over the dough, pinching the edges until fully sealed and no picadillo is visible. Continue this process until you’ve used all of your dough and/or filling.

Step 7

Heat vegetable oil in a heavy bottomed, wide mouthed pan. Fry the Alcapurria at 350 degrees until dark golden brown on the outside. Cool on a paper towel lined plate and enjoy!

View on Salima’s Kitchen

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