This Puerto Rican Alcapurria recipe is yummy when stuffed with shrimp, lobster chicken or turkey. For that Hot Latin in you, sprinkle some “Pique de Caballero” sauce just before you bite into the alcapurria, if you dare.
Awesome Puerto Rican Alcapurria Recipe
The Masa: (Batter)
- 5 green bananas
- 1 lb taro root yautía
- 2 tsp salt
- 1 tsp vinegar
- 1 tbsp vegetable oil
- 1 small envelope sazón with annatto coloring achiote
- vegetable oil for deep frying
- 1/2 lb meat your choice – chopped
- 1 tbsp sofrito
- 8 oz tomato sauce
- 1/2 tsp salt
- 1 small envelope sazon
- 6-8 olives chopped
- 1 tsp capers
- 1 medium clove garlic a pilonazo
- 2 oz cooking ham chopped
- 1 tsp dried oregano
- 1/4 tsp vinegar
- 6-8 prunes
- 2 tsp raisins
- 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.
- 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 occasionally.
- 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.
- DO NOT TRY AND EAT THE ALCAPURRIA IMMEDIATELY. IT WILL BURN YOUR (BEMBAS) MOUTH FOR SURE.
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