Best 8 Alcapurria Recipe Step By Step Recipes

ALCAPURRIAS RECIPE BY TASTY

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!

ALCAPURIAS

Steps:

• In a small saucepan heat 1 tablespoon of the olive oil with the annatto seeds until the olive oil changes color; it should be a mild orange/red. Strain and set aside.
• Using a food processor, process the yautia and green plantain on medium speed until nice and smooth; add the salt and strained annatto oil. Now you have a fresh masa; place in the refrigerator.
• Preheat a large Dutch oven on medium-high heat. Add the remaining tablespoon of olive oil and sofrito. Stir-fry for 1 minute and add the ground beef. Brown the beef and add the Latin seasoning mix, garlic powder, onion powder and oregano mixing well. Add the beef stock and simmer on medium-low for 10 minutes. Remove the beef from the heat, strain the raisins and add them to the beef mixture mixing well. Set aside to cool.
• Remove the masa from the refrigerator and using 1 to 2 tablespoons (depending on how large you want them) scoop out of the bowl and into the palm of your water moistened hand patting into a round disk to prepare it for the filling (the masa can be a little too pliable; if you notice that you can't form a round disk, place the masa in the refrigerator to firm it up before proceeding). Add a teaspoon or more of beef mixture to the center of the masa and using a patting motion (as if you were making a snow ball) pat the masa around the beef to form a ball being very careful not to let the beef stick out of the plantain. Continue forming the balls until both mixtures are finished. Leftovers of either can be saved for your next meal (I'll show you what to do with them in a future recipe).
• Preheat a large Dutch oven on high and add enough oil to comfortably fry the Alcapurias (about 2 to 3 cups). (Heat the oil to 350 degrees F if you are frying them fresh; if frozen, lower the temperature to 325 degrees F.) When the oil has reached the desired temperature, carefully add the alcapurias 1 at a time making sure not to crowd the pan. Remove and drain on a thick bed of paper towels; transfer to a cooling rack once drained and store in a warm oven until you have completed frying them all.
• To serve: Alcapurias can be placed on a dish and passed around to your guests or on a serving platter and placed on your buffet. They do not require a sauce, topping or dip of any kind. Their unique taste will carry them on your buffet all on their own!

ALCAPURRIAS

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

Steps:

• Instructions: * * * Meat filling * * *.
• You will find the meat filling recipe under the Pastelillos recipe.
• Notice the meat combination of beef, veal and pork. You can leave out the veal and pork if you wish.
• Cut off the ends of the green bananas and with a paring knife make a slit length wise, making sure not to cut to deep, you just want to penetrate the skin.
• Place the bananas in a pan with hot water from the faucet and salt. This will make it easier to peel the skin off the banana.
• Once you have completed this stage, you will notice that the skin has started to come away from the banana.
• Take your knife and just move from side to side in a rocking motion. Do this the length of the banana and notice how easy the skin comes off.
• Place the peeled bananas in a pot with cold water and salt making sure that they are completely covered in water and set aside.
• Follow the same procedure with the green plantains and set aside.
• Peel the yautia and place in a pot with cold salted water.
• Peel the white potato and place in cold salted water.
• If you have or can get hold of a large deep roasting pan it will help you with the next step, and that is the grating part of this recipe. That's right we are going to have to use a grater. If you want a true Alcapurrias we are going to use some elbow grease, no blender or food processor.
• You can start by grating the green bananas right into the roasting pan, followed by the rest of the other vegetables except for the potato, leave that for last. The potato has always been used to clean and remove the residue of the other vegetables.
• Once you have completed the grating add the sofrito and mix thoroughly. Add 1/2; the can of evaporated milk and continue mixing. This would be a good time to add salt and pepper to taste. Now finally you can add the achote colored oil making sure to strain the oil so that none of the achote seeds fall into the mixture. Make sure that the mixture has completely absorbed all of the seasonings. The best way to this is to make sure that your hands have been washed clean and work the mixture like if was a piece of flour dough.
• Once you have completed the mixing of the masa put it in a large covered bowl and allow to rest in the refrigerator for at least four hours or preferably over night.
• When you are ready to fry the Alcapurrias, fill a deep fryer or caldero with enough oil or shortening for deep frying and heat to about 360 degrees.
• Make sure to wash your hands and then scoop out level kitchen spoon full of the mixture and place it on the palm of your hand. Add a teaspoon of filling in the center and then fold and roll into a cylinder shape making sure that the filling is well encased into the mixture. Set aside until you have at least two or three to fry at a time.
• Fry the Alcapurrias bathing the top parts by spooning the hot oil over them until golden brown. Don't raise the heat anymore than you have to you want them to fry slowly so that they will cook completely inside.
• Once they are done remove from the fryer and allow them to drain on a paper towel.

GRANDMA ANA'S ALCAPURRIAS

Steps:

• Fill a bowl with hot water. Cut the ends of the green bananas and cut a slit lengthwise. Then place the green bananas in the hot water (hot water makes them peel easier).
• Peel the bananas 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. Place this mixture in the refrigerator for the time it takes you to make the meat filling. You could over night this and do the meat stuffing the next day.
• 1/2.ounces of tocino (salt pork) 1 ounce of jamón de cocinar (cooking ham) 2 tablespoons of recaíto 1/2 teaspoons of dried oregano This for the meat stuffing 1/2 pound lean ground beef 1/2 teaspoon of olive oil 1/2 teaspoon of Sazon with achiote 1/2 teaspoon of salt 1/4.teaspoon of black pepper 4 large pimento stuffed olives (chopped) 1/2 teaspoon of alcaparras (capers)
• Place the hamburger meat in a pan, make sure to separate the meat with a spatula into small pieces. Cook until brown and no longer red in color. Taste the meat once it is cook about 15 to 20 minutes on medium heat.
• Set the meat to the side and allow it to cool 5 minutes.
• Heat 2 cups of vegetable oil to 375 degrees. If you are experience making these you can use your hand to mold the masa (dough). For all other's you can use aluminum paper, parchment paper or wax paper to mold the masa. Take a large piece of wax paper or parchment paper and place a little oil on top and smear it around.
• Spread about 1/4 cup of the alcapurria dough onto your hand, wax paper or parchment paper. Then, place 1 large tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper, parchment paper or wax paper to cover the meat. Using a spoon help glide the dough gently around until it forms an oblong shape. Form all the mesa and place on sheet. Then 1 by 1 add a couple to the boiling oil with spoon,
• Don't clutter the pot if not they won't cook right. Cook until golden brown not burnt and blot on paper towels.
• Let them cool before eating; if not you will burn your tongue. Makes about 14 but everyone in my family eats 2 that why I said serving for 7

ALCAPURRIA RECIPE - (4.3/5)

Steps:

• In a large bowl add vinegar and all spices and mix together. When mixture appears crumbly stir in sofrito. Once mixed pour in 1 tbs oil and then stir in beef with spices. When meat and spice are blended set aside for 15 minutes to 1 hour. 15 minutes later: Place a large skillet on high heat. Put in meat and spices mixture into skillet. When meat has browned, lower temperature to lowest heat setting and stir in tomato sauce. Cover skillet and cook on low heat for 30 minutes. Note: For the next step we will use the finest grate on a box grater to mash the green bananas and the plantain. Please use the grater with caution as the bananas are slippery when mashed and you can easily scrape or cut your fingers against the grate. Peel all green bananas and green plantain. Grate bananas and plantain on finest grate on grate box. When you have finished grating the green bananas and green plantain mix together with a fork. Slowly add in all achoite oil. When achoite oil is incorporated add in salt and pepper to taste -- you may also add any spices you wish to use into mixture. 30 minutes has passed since covering the beef--It should be completely cooked. Remove meat from skillet onto a plate-draining out any excess oil. To make the alcapurria: Using a large spoon (or about 3 tbs for a large alcapurria and 1 tbs for smaller ones) place banana mixture into a piece of parchment paper. Spread out mixture into an oval or circle shape. Use spoon to make a small indented well in the center of mixture. Add in 1- 2 heaping teaspoons of the meat mixture into the indented well. Press meat lightly into banana mixture. Close parchment paper to seal the alcapurria --this should create a cylinder shape and the meat will be enclosed completely by the banana mixture. In a large pan add in approximately ½ inch of oil. When oil is hot lower temperature to med-low heat. Add in alcapurrias. When the bottom and sides of the alcapurria is golden brown -- turn over. Complete cooking time should be from 4 minutes for small alcapurria to 8 minutes for large ones. Cook until golden brown on all sides. Drain on a paper towel lined plate. Serve hot!! This can be served as an appetizer or snack and can also be enjoyed as part of a meal.

ALCAPURRIAS

Steps:

• Peel the green bananas and place in a bowl of cold salted water.
• Peel and wash the yautías and place in a bowl of cold salted water.
• Grate the bananas and yautías. Add 2 teaspoons of salt and mix well. Set aside.
• Filling
• In a deep pot or frying pan, brown the ground beef. Drain off the fat.
• Add sofrito, alcaparrado mix, and salt and pepper to taste.cook uncovered for 5 minutes. Remove from heat and allow to cool for a few minutes.
• Put it together on a piece of wax paper, spread out 1 to 2 tablespoons of the masa mixture and make a shallow well in the center. You can also use the palm of your hand instead of wax paper.
• Put 1 to 2 teaspoons of the filling into the well and cover it with some more masa mix. Use the back of spoon to smooth the masa all around the filling so no meat is showing.
• You can freeze the alcapurrias at this point for eating later.
• Heat enough oil, in a fryer or deep frying pan, to cover the alcapurrias when frying. The oil should be heated to about 360 degrees Fahrenheit.
• Add the alcapurrias, being careful not to splash the oil or crowd the fryer. Fry until crispy and golden, from 5 to 7 minutes.
• Drain the alcapurrias on paper towels and allow to cool before eating.

ALCAPURRIAS(PUERTO RICAN STUFFED FRITTERS)

Steps:

• 1. Pino Filling: 1.heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes 2.Add the garlic, paprika, cuminseed and oregano and sauté 1-2 minutes more 3.Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes. 4.Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.
• 2. 1.Peel the yautía and grate it on a fine grater into a large bowl 2.Next peel the green bananas and grate them into the same bowl 3.Add the sazón and salt and mix together well 4.Place the masa, or batter, in a food processor and pulse until the batter is fairly smooth. 5.Cut a banana leaf or a piece of wax or parchment paper into a round slightly larger than your hand 6.Put about 1/2 cup of the batter onto the round and spread it out a bit 7.Place 2 to 3 tablespoons of the pino filling in the middle of the batter 7.Using the round, fold the batter up and around the filling, completely enclosing it 8.Form the batter into a smooth, oval round and set it aside. 9.Continue with the remaining batter and filling until it is used up. 3.Heat about 2 inches of oil in a large pan or deep fryer to about 370°F. Drop a few of the alcapurrias at a time into the oil and fry until well browned on one side. Flip and brown well on the second side. Remove to a paper towel-lined plate and repeat with the remaining alcapurrias. 4.Serve hot with a hefty dash of hot pepper sauce.
• 3. Please Note: •"Green bananas" does not mean bananas that are slightly underripe. It means green green. So green they are a little hard to peel. They can be found in this state at many Latin and Asian markets, but you might have a hard time finding them at most mainstream supermarkets. Ask the produce section people if they have any in the back. Otherwise, use unripe plantains instead. •Raw yautía can irritate some people's skin. You might want to wear rubber gloves when peeling and grating it.
• 4. Variations: •Filling Variations: Try using crabmeat, shrimp, lobster chopped chicken or chopped turkey simmer with a little sofrito. •Masa Variations: Besides yautía and green bananas, try using plantains, yuca (cassava) or potatoes in your masa. Some cooks add a little vinegar to the dough. It both flavors it and probably helps to keep it from browning too much. Chilling the masa first makes it easier to handle. •Alcapurrias freeze well. Place them on a baking sheet and put in the freezer until they are frozen. Then transfer them to an airtight bag and return to the freezer. Drop frozen alcapurrias directly into the hot oil to cook.