Alcapurrias (Beef stuffed fritters)
Alcapurrias (Beef stuffed fritters)

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, alcapurrias (beef stuffed fritters). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Alcapurrias (Beef stuffed fritters) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Alcapurrias (Beef stuffed fritters) is something which I have loved my entire life.

Alcapurria is a fritter dish from Puerto Rico. The dough surrounding the meat, the masa, is made primarily of green banana and grated xanthosoma ("yautía") in most of Puerto Rico. The meat is often ground beef, such as picadillo, but can be any chopped meat like corn beef or seafood.

To get started with this recipe, we have to first prepare a few ingredients. You can cook alcapurrias (beef stuffed fritters) using 20 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Alcapurrias (Beef stuffed fritters):
  1. Make ready for batter (The masa)
  2. Take 5 lb banana (green)
  3. Get 2 tsp salt
  4. Make ready 1 lb taro root (yautia)
  5. Take 1 tsp vinager
  6. Make ready 1 envelope sazon with achiote (annatto)
  7. Take 1 lots of vegetable oil for deep frying. a few sheets of wax paper for molding
  8. Make ready the filling
  9. Make ready 2 lb chopped meat (i prefer pork)
  10. Prepare 1 tbsp sofrito
  11. Prepare 8 oz can tomato sauce
  12. Get 2 lb chopped meat ( i prefer pork) chopped up in small pieces
  13. Make ready 1/2 tsp salt & pepper
  14. Get 1 envelope sazon
  15. Get 8 green olives
  16. Prepare 1 clove garlic
  17. Make ready 6 oz cooked chopped ham
  18. Take 1 tsp dried oregano
  19. Take 1 tsp capers
  20. Take 1/4 vinegar

Alcapurrias — a classic traditional snack from Puerto Rico that is primarily made of grated yucca(masa) or both yucca and green banana, stuffed with Picadillo - a scrumptious beef filling. Perfect for on-the-go snack and entertaining! Alcapurria is a common street food in Puerto Rico. It is a fried green banana and root vegetable dough filled with seasoned ground beef.

Steps to make Alcapurrias (Beef stuffed fritters):
  1. The Masa: - - Thoroughly wash the yautías then peel. - - Peel the green bananas and wash with salted water. - - Grate the bananas and yautías then add the salt, vinegar, oil and sazón. - - Mix well and set aside.
  2. The Filling: - - In a deep pot, fry your ground meat until all red is gone. - - Drain most of the grease and add the garlic, ham, oregano, vinegar salt, olives, capers, sazón, sofrito and tomato sauce. - - Bring to a boil then reduce heat to low and cover the pot. - - Cook covered for 15 minutes. - - Uncover and cook another 15 minutes, stirring ocassionally. - - On the palm of your hand (or if you are lucky enough to have plantain leaves), spread about 1 1/2 tablespoons of the mixture and make a shallow well. (You may also use wax paper) - - Spread 1 1/2 teaspoons of the filling mixture and cover the filling (meat) with the banana mixture all around. (At this time of the recipe, you can fry the alcapurria or store in the freezer for later use.) - - In a deep fryer or deep frying pan, heat lots of vegetable oil to cover the alcapurrias. - - Fry until slightly crispy. - - Drain the alcapurrias on a paper towel and let them cool off. - - RICAN WARNING: - - DO NOT TRY AND EAT THE ALCAPURRIA IMMEDIATELY. IT WILL BURN YOUR (B
  3. Tips Try some corned beef in your filling. - - They are yummy when stuffed with shrimp, lobster chicken or turkey.

Alcapurria is a common and delicious street food in Puerto Rico. You can find these crispy goodies in every kiosk around the island. Alcapurrias are fried, ground beef-filled fritters from the Caribbean. A favorite appetizer in the Caribbean, the recipe for alcapurrias is to follow, so anyone can make them at home. These tasty delights are ground beef-filled fried fritters made from a mixture of grated yautía (taro root) and green.

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