Alcapurrias Tradicionales

By ruthguillo

Alcapurrias are small filled fitters popular throughout Puerto Rico. Made of grated taro root (yautia) and green plantains and filled with a savory ground meat filling, alcapurrias can be found in homes or even sold on street corners.

Ingredients

• FOR THE MASA
• 2 pounds green, unripe plantains
• 1 pound yautia (taro root)
• 2 tablespoons olive oil or achiote oil
• 1 teaspoon kosher salt
• FOR THE PICADILLO
• 1 tablespoon vegetable oil plus extra for frying
• 1 cup chopped onion
• 1/4 cup chopped bell pepper
• 8 ounces ground meat
• 1 clove garlic, minced
• 1/4 cup pimento stuffed olives, chopped
• 2 tablespoon capers
• kosher salt and freshly ground black pepper
• nonstick cooking spray

Preparation

Step 1

Make the masa by using a hand grater to grate the yautia and unripe plantains using the finest texture. Place all of the grated ingredients in a large bowl. Add the olive oil and salt and stir to combine well. Cover and refrigerate for 30 minutes or overnight.

To make the picadillo, heat 1 tablespoon of vegetable oil in an 8-inch skillet. Saute the onion and bell pepper for 2 minutes, and then add ground meat and garlic. Brown the meat until it is well cooked, about 10 minutes. Add the olives and capers and season with salt and pepper. Remove from heat.

Heat the vegetable oil for frying to between 350 F and 375 F in a 10-inch skillet. Preheat the oven to the lowest setting to keep the fritters warm.

Cut 8-inch by 10-inch piece of aluminum foil. Spray one side with vegetable spray. Using a 1/4 cup measuring cup, scoop the refrigerated masa mixture on the oiled surface of the foil. Using a spoon, flatten out the masa into a circle. Place 2 teaspoons of the picadillo mixture in the middle of the masa. Fold the foil over so the masa makes a pocket shape encasing the picadillo. Shape the alcapurria outside the foil so that it is oval shaped. The foil should remove easily from the alcapurria.

Place the alcapurria carefully in the hot oil, and fry for about 3 minutes or each side, until golden brown. Drain on paper towels, and keep warm in the oven until all of the alcapurrias are prepared.