Yields approx. 15
5 very green (unripened) bananas
2 pounds of yautia (aka malanga or taro)
2 teaspoons of salt
1 packet of Sazon with achiote
1 tablespoon of melted cooled shortening
1 lg bowl hot water
1 lg bowl salted water
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 green 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. Refrigerate for 3 hours or for best results overnight.
The meat stuffing (picadillo):
½ pound of ground pork meat or beef
2 ounces of tocino (salt pork)
1 ounce of jamón de cocinar (cooking ham)
2 tablespoons of recaíto
½ teaspoons of dried oregano
½ teaspoon of olive oil
½ teaspoon of Sazon with achiote
½ teaspoon of salt
¼ teaspoon of black pepper
4 large pimento stuffed olives (chopped)
½ teaspoon of capers
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 ¼ 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.
Recipe courtesy of ElBoricua.com
. Used with permission.