Best Alcapurias Recipes

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!

ALCAPURIAS IN ANNATTO OIL

Steps:

• ANNATTO OIL Heat the oil in a heavy medium saucepan over medium heat. Add the annatto seeds. Cook, stirring occasionally, for 3 minutes, or until the oil becomes reddish gold and the seeds begin to crackle. Do not overcook, or the oil will become bitter. Remove the pan from the heat and strain the oil into a medium heat-proof bowl. Let cool. Transfer the oil to a clean, glass bottle. Cover tightly and store in the refrigerator for up to 3 months. ALCAPURIAS Mix yucca, oil and salt. Form into medium sized balls and set aside. Cut a square of plastic wrap and put it on the palm of your hand. Flatten each ball on the plastic wrap and put some of your filling in the middle. Bring the edges of the plastic wrap up to close the yucca around the filling. Twist the plastic wrap to form a tight ball. Refrigerate for ½ hour or more to firm up. Heat the sunflower oil and fry the balls until golden. Drain excess oil.

ALCAPURIAS

Steps:

• Peel all the green bananas, plantains, yautias and then you guallar the mix then put a little bite of juice of the meat into the mix and stir it. Taste of flavor and then add a pinch of salt. When that's finished put asided in the pot and cover it.
• cook the meat with the sofrito and if you want you can peel a potato and boil it then put in meat. Put tomato salsa, pinch of salt, pinch of comin, pinch of oregano into meat stir check flavor also use achote into the meat, about 3 tablespoons of it let cook when meat is done let cool.
• Remember when you put juice into the mix do not let to moist because if you do it will not close right. Then you put a little bite of mix in your hand put like flat into your hand so you can put the meat inside the mix in your hand then close it when finished with the first alcapuria have the frying pan ready to put in the alcapuria it has to be when cooked brown and cook it in high heat.