Best 2 Alcapurrias Recipes

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Alcapurrias are a traditional Puerto Rican dish made from a mixture of green bananas, plantains, and meat. They are a popular street food and are often served with a dipping sauce. The main protein used to fill alcapurrias is beef but pork and chicken are also popular. Alcapurrias are typically shaped into balls or patties and then fried until golden brown. The result is a crispy outer shell with a soft and flavorful interior. They are a delicious and satisfying snack or meal and can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

ALCAPURRIAS RECIPE BY TASTY



Alcapurrias Recipe by Tasty image

Here's what you need: fresh cilantro, fresh culantro, medium green bell pepper, garlics, small yellow onion, adobo seasoning, garlic powder, freshly ground black pepper, vegetable oil, ground beef, spanish olive, dried adobo seasoning, garlic powder, ground black pepper, Sazón Culantro and Achiote seasoning, tomato sauce, unripe bananas, green plantain, yucca root, garlic powder, kosher salt, Sazón Culantro and Achiote seasoning, nonstick cooking spray, vegetable oil, hot sauce

Provided by Tikeyah Whittle

Categories     Lunch

Time 1h10m

Yield 6 servings

Number Of Ingredients 25

1 bunch fresh cilantro
1 bunch fresh culantro
1 medium green bell pepper, seeded and roughly chopped
5 garlics, ends trimmed
1 small yellow onion, roughly chopped
1 teaspoon adobo seasoning
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1 ½ lb ground beef, 80/20
¼ cup spanish olive, with pimentos
1 ½ teaspoons dried adobo seasoning
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)
¼ cup tomato sauce
3 unripe bananas, peeled and chopped into 1-inch (2.5 cm) pieces
1 green plantain, peeled and chopped in 1 in (2.5 cm) pieces
2 lb yucca root, peeled and chopped in 1 in (2.5 cm) pieces
½ teaspoon garlic powder
1 teaspoon kosher salt
1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)
nonstick cooking spray, for greasing
6 cups vegetable oil, or neutral oil of choice, for frying
hot sauce, of choice, for serving

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!

ALCAPURRIAS(PUERTO RICAN STUFFED FRITTERS)



Alcapurrias(Puerto Rican Stuffed Fritters) image

Say the word "alcapurrias," and most Puerto Ricans think "beach food." These scrumptious fritters are usually made with a batter of taro (yautía) and green bananas (guineos verdes), and are stuffed with either a meat (pino) filling or with crab, shrimp or lobster. Sold by vendors on the beach, they make a great snack for hungry...

Provided by marisol andrades

Categories     Other Appetizers

Number Of Ingredients 16

1 lb yautia(taro root)
4 •green bananas (see notes)
1 tsp salt
oil for deep frying
2 tsp sazon seasoning
pino filling
•oil -- 2-3 tablespoons
•onion, minced -- 1
•garlic, minced -- 2-3 cloves
•ground beef -- 1 pound
•paprika -- 1 tablespoon
•cuminseed -- 1 teaspoon
•oregano -- 1 teaspoon
•water or stock -- 1 cup
•black or green olives (optional), pitted and chopped -- 1/4 cup
•flour -- 1 tablespoon

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.

Tips:

  • For the perfect alcapurria dough, use a combination of plantains and green bananas. The green bananas add a slightly sour flavor and help to keep the dough firm.
  • Be sure to mash the plantains and green bananas very well. This will help to create a smooth dough that is easy to work with.
  • If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
  • When filling the alcapurrias, be sure to not overfill them. This will help to prevent them from bursting open during frying.
  • Fry the alcapurrias in hot oil until they are golden brown. Be sure to turn them frequently so that they cook evenly.

Conclusion:

Alcapurrias are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be filled with a variety of different ingredients. Whether you are looking for a traditional Puerto Rican dish or something new to try, alcapurrias are a great option.

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