ALCAPURRIAS
Provided by Food Network
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the meat: Place a skillet over medium heat and add the canola oil, onions and sofrito. Cook 1 minute, then add ground beef, tomato sauce, adobo, salt and olives. Mix well and let cook until brown, about 6 minutes. Set aside to cool.
- For the fritters: With a knife, cut the skin off the taro root and peel the bananas. Grate the taro root and bananas on the small holes of a box grater. Mix them with the annatto oil, adobo and salt in a bowl. Refrigerate for 1 hour, since the chilled dough is easier to assemble. (This is optional.)
- To assemble the fritters, use wax paper as your base. Cover the center with some annatto oil. Take a heaping 1/4 cup dough and set it in the center of the paper. Spread thinly, then add 3 tablespoons ground beef mixture to the center. Wrap both ends of the paper over each other to make a cylinder-shaped fritter. Push down on the dough to seal the meat inside the fritter. Make sure the dough is sealed completely on both ends and the center. If there are holes, seal them with extra dough, using your finger.
- Heat several inches of canola oil in a Dutch oven or deep-fryer to 350 degrees F.
- Slide the fritters into the hot oil for 5 to 6 minutes. Place them on a plate with a paper towel so the grease is absorbed. Serve immediately with hot sauce if desired.
ALCAPURRIAS
Alcapurrias are gound beef filled, fried fritters made from a mixture of grated yautía (taro root) and green bananas. Vendors sell alcapurrias at street side stands and grills throught the Caribbean islands. Change it up by using ground chicken, turkey or pork. For a luxury version stuff the alcapurrias with cuban picadillo. Use food processor to grate the yautía and green bananas. Recipe from Latin Caribbean Food Newsletter by Hector Rodriguez.
Provided by 1PugMom2
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the green bananas and place in a bowl of cold salted water.
- Peel and wash the yautías and place in a bowl of cold salted water.
- Grate the bananas and yautías. Add 2 teaspoons of salt and mix well. Set aside.
- Filling
- In a deep pot or frying pan, brown the ground beef. Drain off the fat.
- Add sofrito, alcaparrado mix, and salt and pepper to taste.cook uncovered for 5 minutes. Remove from heat and allow to cool for a few minutes.
- Put it together on a piece of wax paper, spread out 1 to 2 tablespoons of the masa mixture and make a shallow well in the center. You can also use the palm of your hand instead of wax paper.
- Put 1 to 2 teaspoons of the filling into the well and cover it with some more masa mix. Use the back of spoon to smooth the masa all around the filling so no meat is showing.
- You can freeze the alcapurrias at this point for eating later.
- Heat enough oil, in a fryer or deep frying pan, to cover the alcapurrias when frying. The oil should be heated to about 360 degrees Fahrenheit.
- Add the alcapurrias, being careful not to splash the oil or crowd the fryer. Fry until crispy and golden, from 5 to 7 minutes.
- Drain the alcapurrias on paper towels and allow to cool before eating.
Nutrition Facts : Calories 380.2, Fat 9.2, SaturatedFat 3.5, Cholesterol 38.6, Sodium 1214.1, Carbohydrate 63.7, Fiber 8.5, Sugar 18.5, Protein 13.8
ALCAPARRADO - PUERTO RICAN OLIVE & PEPPER MIX
This recipe is used in conjunction with my Recipe #315833. This mixture is used to add robust flavor to the dish with a true Puerto Rican flair. This mixture is also fabulous when used on Muffaletta Sandwiches or on Bruschetta that has been toasted and rubbed with a raw garlic clove.
Provided by Brandess
Categories Puerto Rican
Time 5m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Chop green olives and pimentos, coarsely.
- Place olives in a small jar with a tight fitting lid.
- Add in the remainder of the ingredients and shake vigorously to mix well.
Nutrition Facts : Calories 52.9, Fat 5.4, SaturatedFat 0.7, Sodium 519.8, Carbohydrate 1.1, Fiber 0.8, Sugar 0.1, Protein 0.4
ALCAPURRIAS RECIPE BY TASTY
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
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!
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