📝 About This Recipe
A quintessential staple of Puerto Rican street food, Alcapurrias are savory fritters made from a starchy 'masa' of green bananas and yautía, stuffed with a fragrant beef picadillo. These golden-brown treasures offer a delightful contrast between a crispy, thin exterior and a soft, earthy interior infused with achiote oil. Whether enjoyed at a beachside 'chinchorro' or made at home, they represent the soul of Caribbean comfort food.
🥗 Ingredients
The Picadillo Filling
- 1 pound Ground Beef (80/20 lean to fat ratio for best flavor)
- 1/2 cup Puerto Rican Sofrito (homemade or high-quality store bought)
- 1/4 cup Manzanilla Olives (pitted and chopped)
- 1/4 cup Tomato Sauce (plain)
- 1 packet Sazón with Culantro and Achote (approx 1.5 teaspoons)
- 1/2 teaspoon Dried Oregano
- to taste Salt and Black Pepper
The Masa (Dough)
- 5 pieces Green Bananas (must be very green/unripe)
- 1 pound Yautía (Taro Root) (peeled; white or lilac variety)
- 2 tablespoons Achiote Oil (vegetable oil infused with annatto seeds)
- 1.5 teaspoons Salt (adjust to taste)
For Frying
- 4 cups Vegetable or Corn Oil (for deep frying)
- 1 roll Parchment Paper or Banana Leaves (cut into 6x6 inch squares for shaping)
👨🍳 Instructions
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1
Start by preparing the picadillo. In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles until no longer pink.
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2
Drain any excess fat from the skillet. Add the sofrito, tomato sauce, chopped olives, sazón, and oregano. Simmer on low for 10-15 minutes until the liquid has mostly evaporated. The filling must be moist but not runny. Set aside to cool completely.
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3
Prepare the root vegetables for the masa. Peel the green bananas and yautía. To peel the bananas easily, cut off the ends and make a shallow slit down the length of the skin, then soak in warm salted water for 5 minutes before peeling.
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4
Grate the bananas and yautía using the finest side of a box grater to create a wet paste. Alternatively, process them in a food processor until completely smooth with no lumps.
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5
Place the grated mixture into a large bowl. Stir in the achiote oil and salt. The oil will give the masa its characteristic vibrant orange hue and a hint of earthy flavor.
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6
Cover the masa and refrigerate for at least 30 minutes. This helps the starch set, making the dough easier to handle.
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7
In a deep heavy-bottomed pot or caldero, heat the frying oil to 350°F (175°C).
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8
To assemble, take a square of parchment paper and lightly grease it with a drop of oil. Spread about 3 tablespoons of masa into a thin oval shape (roughly 4-5 inches long).
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9
Place 1 tablespoon of the cooled beef picadillo in the center of the masa oval, leaving room at the edges.
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10
Gently lift the edges of the parchment paper to fold the masa over the meat, using a spoon or your fingers to seal the edges. The goal is a cylinder or 'cigar' shape with the meat fully enclosed.
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11
Carefully slide the alcapurria from the paper into the hot oil. Do not overcrowd the pot; fry only 2 or 3 at a time.
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12
Fry for 7-9 minutes, turning occasionally, until the exterior is a deep golden brown and very crispy.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 5 minutes before serving to allow the interior to set.
💡 Chef's Tips
For the smoothest masa, ensure your green bananas are truly green; if they have any yellow, the dough will be too sweet and soft. Never skip the cooling step for the meat filling; hot filling will melt the dough and cause the fritter to break apart in the oil. If the masa feels too sticky, add another teaspoon of achiote oil or a pinch of cornstarch to improve manageability. Use a thermometer to maintain oil temperature; if the oil is too cold, the alcapurrias will absorb grease and become soggy.
🍽️ Serving Suggestions
Serve hot with a side of Pique (Puerto Rican hot vinegar) for a spicy kick. Pair with a cold glass of Malta or a refreshing Medalla beer. Enjoy as an appetizer alongside a main course of Arroz con Gandules. For a beach-style experience, serve inside a paper bag with extra napkins.