Best Delicious Alcapurrias Recipes

DELICIOUS ALCAPURRIAS

Steps:

• MASA.
• In a food proccesor/blender add the first 4 ingredents together. Its a large batter so you may have to break it into 2 or 3 batches. I use the Ninja and it works BEAUTIFULY.
• Once all ingredients are blended put in a large bowl then mix the 3 packets of Sazon and Salt. Yes it is a lot of salt but it won't taste the same with out it. Use a potato masher to mix well. Taste Masa to see if more salt is needed. When fryed you won't taste the salt.
• NOTE: Put in fridge over night. Meat mixture CAN NOT be use while hot. The meat will melt the Masa.
• MEAT.
• In a large pot add ALL the ingredients and allow to simmer for 45 minute.
• NOTE: Put in fridge over night. Meat mixture CAN NOT be use while hot. The meat will melt the Masa. (I put this in twice because its VERY important).
• Once both Masa and Meat are cold you can start to make your Alcapurrias. You will need LOTS of wax paper cut into large squares. Fold the wax paper in half and make a rectange that will fit your entire hand. The wax paper will be good for 3 or 4 Alcapurrias. After that it breaks apart. You can always use your bare hands but it gets messy.
• With a large spoon, place a huge scoop of Masa in the middle of the wax paper in your hand. Spreed the masa so it covers from wrist to finger with a nice think layer. Then place 2 or 3 tbs of the meat in the middle of the Masa.
• Fold your hand over and cover the meat with the Masa. Make sure the meat is not exposed. Use as much Masa as you need to cover the meat all the way around. It shoud look like a bullet.
• Place your finished Alcapurrias on a cookie sheet until ready to fry.
• Warm oil to 350.
• Once you have made enough Alcapurrias to fit in your deep pan you can start to fry them.
• They will need to fry for 10 minute Try one and if the Masa is still raw in the middle leave the Alcapurrias on longer. If turning too brown before its ready lower your heat.
• This is a long process but its worth it.

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!

ALCAPURRIAS

Steps:

• Fill a bowl with hot water. Cut the ends of the guineitos and cut a slit lengthwise. Then place the guineitos in the hot water (hot water makes them peel easier).
• Peel the guineitos 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. Refrigerate for 3 hours or for best results overnight.
• In a frying pan brown the meat. Once browned add all the remaining ingredients and stir well then cook at medium heat for 15 minutes. Taste the meat for seasoning, add more salt if needed to taste.
• Heat 2 cups of vegetable oil to 375 degrees. Take a large piece of aluminum paper and place a little oil on top and smear it around. Spread about 1/4 cup of the alcapurria dough onto the aluminum paper. Place a tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper to cover the meat. Using a spoon help glide the dough gently into the hot oil. Cook until golden brown and blot on paper towels.

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.