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Puerto Rican Alcapurrias

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  • Prep 1 hr 15 min
  • Total 1 hr 15 min
  • Ingredients 10
  • Servings 15
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No trip throughout the culinary landscape of Puerto Rico is complete without a nice long stop in Alcapurrias. These tasty snacks are often sold in hundreds of roadside kiosks, where locals turn them out filled with with beef, stewed crab or salted cod. In this version, our Puerto Rican alcapurrias ingredients bring together all the classic flavors of green olives, plantains and stewed beef. We hope you enjoy crafting these Puerto Rican fritters, and then share them with all your favorite people.
Jeannette Quiñones Cantore
Updated May 31, 2024
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Ingredients

Filling:

  • 2 tablespoons sofrito
  • 1 teaspoon salt
  • 1/2 green bell pepper, diced
  • 1/4 cup pimento stuffed green olives, sliced
  • 1 lb ground beef (at least 80% lean)

Dough:

  • 4 lb yautía root
  • 3 green plantains
  • 1 packet Sazón GOYA® con culantro y achiote seasoning, if desired
  • 1 tablespoon salt
  • Vegetable oil, for deep frying (about 4 cups)

Directions

  •  
    1
    In a medium skillet, add the sofrito, 1 teaspoon salt, bell pepper, and olives. Sauté for a few minutes. Add the ground beef and stir to evenly break-up the meat. Cook until the beef is no longer pink and nicely browned. Remove from heat, set aside and let cool.
  •  
    2
    Peel the plantains and the yautia and cut into pieces to fit into a food processor. Process using quick pulses to grate the ingredients. Then process until a smooth dough forms. Add the seasoning packet and salt to the dough and pulse to until well blended.
  •  
    3
    Line a baking tray with parchment paper and brush with oil. Place a large spoonful of dough onto the paper. Make a well in the center and fill with a little stewed meat. Carefully mold the dough around the meat mixture to completely enclose; pinch to seal. If necessary use additional dough.
  •  
    4
    To cook the alcapurrias, heat the oil in a heavy pot with deep sides over med-high heat. Carefully place the molded alcapurrias into the oil five at a time. Cook 4 to 5 minutes on each side or until golden brown. Remove with slotted spoon. Drain on plate lined with paper towels. Serve warm.

Nutrition Information

No nutrition information available for this recipe
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