Ultimate Puerto Rican Alcapurrias
Indulge in the irresistible flavors of Puerto Rico with these Ultimate Alcapurrias! Each bite is a delightful journey through summer, combining the earthy goodness of yucca and plantains with a savory meat filling. Crafted with love, this recipe takes a little effort but rewards you with a feast that's bursting with flavor and nostalgia. Perfect for gatherings or as a comforting snack, these golden-hued delights will become a favorite in your kitchen. Once you’ve let the masa and meat chill overnight, the assembly goes quickly, allowing you to enjoy these amazing treats in no time!
N/A
Servings
140
Calories
15
Ingredients
Ingredients
Yucca root
16 oz (Peeled and cut into chunks or use frozen.)
Yautia
1 (Peeled and cut into chunks.)
Green bananas
3 (Peeled and cut into chunks.)
Plantains
2 (Peeled and cut into chunks.)
Sazón Goya
4 packets (Use all packets for masa and meat.)
Salt
2 teaspoons (To taste, added to masa.)
Ground beef or turkey
1/2 lb (Cooked with seasonings.)
Sofrito seasoning
2 tablespoons (Use frozen or bottled.)
Instant minced garlic
2 tablespoons (Add more for more flavor.)
Tomato sauce
4 ounces (To flavor the meat.)
Dried oregano
1 tablespoon (To season meat.)
Spanish olives
5 (Diced, add more if desired.)
Green pepper
1/2 (Diced.)
Capers
1 teaspoon (For added flavor.)
Vegetable oil
3 cups (For frying.)
Instructions
1
Masa Preparation: Start by peeling and cutting the frozen yucca root, yautia, green bananas, and plantains into small chunks. In a food processor or a high-powered blender, combine these ingredients in batches if necessary, until a smooth, thick batter forms. Transfer the blended mixture to a large mixing bowl.
2
Season the masa by adding 3 packets of Sazón Goya and 2 teaspoons of salt. Use a potato masher to thoroughly combine the ingredients, tasting periodically to ensure the seasoning is to your preference. Remember, the final flavor will be less salty after frying, but it’s essential for the authentic taste.
3
Refrigerate the masa overnight to enhance the flavors and to firm up the mixture. This step is crucial as it helps maintain consistency when forming the alcapurrias.
4
Meat Filling: In a large pot, combine the ground beef (or turkey), 1 packet of Sazón Goya, sofrito seasoning, minced garlic, tomato sauce, oregano, diced olives, diced green pepper, and capers. Stir well to combine all ingredients.
5
Simmer the mixture over medium heat for about 45 minutes, allowing the flavors to meld beautifully. Be sure to refrigerate the meat filling overnight as well, as it will help with the masa binding.
6
Assembly: Prepare large squares of wax paper by folding them in half—this will create a sturdy surface for rolling the alcapurrias. Scoop a generous amount of the chilled masa (about 1/3 cup) onto the center of the wax paper, using your hand to spread it out evenly, covering from wrist to finger.
7
Place 2-3 tablespoons of the cooled meat mixture in the center of the masa layer. Fold the wax paper over to encase the filling with the masa, forming a bullet-like shape with the meat completely enveloped. Ensure there are no gaps where the filling can escape.
8
Transfer the formed alcapurrias to a cookie sheet lined with parchment paper, repeating the process until all ingredients are used.
9
Cooking: Heat vegetable oil in a deep frying pan to 350°F (175°C). Carefully add alcapurrias in batches, ensuring not to overcrowd the pan. Fry each for about 10 minutes or until they are golden brown and crisp on the outside. If unsure, cut one open to check doneness; it should be cooked through and the masa firm.
10
Once fried, remove the alcapurrias and place them on a paper towel-lined plate to drain excess oil. Enjoy these amazing bites as a tasty snack or as a part of your meal!
Nutrition Information
7.25g
Fat
18g
Carbs
5.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Puerto Rican Alcapurrias?
Alcapurrias are a traditional Puerto Rican fried snack made from a root vegetable masa, typically filled with a savory meat mixture.
What ingredients make up the masa for this recipe?
The masa consists of yucca root, yautia, green bananas, and plantains, seasoned with Sazón Goya and salt.
Can I use frozen yucca for alcapurrias?
Yes, you can use 16 oz of frozen yucca root that has been peeled and cut into chunks.
How is the masa prepared?
The root vegetables and bananas are peeled, cut into chunks, and blended in a food processor or high-powered blender until a smooth, thick batter forms.
How much Sazón Goya is needed for the masa?
You should use 3 packets of Sazón Goya to season the masa mixture.
Why do I need to refrigerate the masa overnight?
Refrigeration enhances the flavors and firms up the mixture, which is crucial for maintaining consistency during the assembly of the alcapurrias.
What type of meat is used for the filling?
The recipe suggests using either 1/2 lb of ground beef or ground turkey.
What seasonings go into the meat filling?
The meat is flavored with sofrito, minced garlic, tomato sauce, dried oregano, Sazón Goya, olives, and capers.
How long should the meat filling simmer?
The meat mixture should simmer over medium heat for approximately 45 minutes.
Do I need to chill the meat filling before assembly?
Yes, refrigerating the meat filling overnight helps with the masa binding when you form the alcapurrias.
What tool is used to help form the alcapurrias?
Large squares of wax paper are used to roll and shape the masa around the meat filling.
How much masa is used for each individual alcapurria?
A generous amount of chilled masa, roughly 1/3 cup, is used for each piece.
How much meat goes into the center of the masa?
Approximately 2-3 tablespoons of the cooled meat mixture should be placed in the center.
What shape should the final alcapurria be?
They should be formed into a bullet-like shape with the meat completely encased by the masa.
How do I prevent the filling from escaping during frying?
Ensure there are no gaps in the masa when folding the wax paper and check that the meat is completely enveloped.
What is the correct oil temperature for frying?
The vegetable oil should be heated to 350 degrees Fahrenheit (175 degrees Celsius).
How long do alcapurrias take to fry?
They take about 10 minutes to fry until they are golden brown and crisp on the outside.
How can I tell if the alcapurria is cooked through?
If you are unsure, you can cut one open to ensure the masa is firm and the center is hot.
What is the recommended way to drain excess oil?
Place the fried alcapurrias on a plate lined with paper towels immediately after removing them from the oil.
How many calories are in one alcapurria?
There are approximately 140 calories in a single serving.
What is the fat content per serving?
Each serving contains about 7.25g of fat.
How many carbohydrates are in this recipe?
Each serving contains 18g of carbohydrates.
What is the protein content of an alcapurria?
There is approximately 5.5g of protein per serving.
Can I use more garlic for extra flavor?
Yes, while the recipe calls for 2 tablespoons, you can add more instant minced garlic according to your preference.
How many olives are included in the meat mixture?
The recipe calls for 5 diced Spanish olives, but you can add more if desired.
What kind of oil should I use for deep frying?
The recipe recommends using 3 cups of vegetable oil.
Is sofrito necessary for this recipe?
Yes, sofrito is a key flavoring component for the meat filling; you can use frozen or bottled versions.
What categories of food does this recipe fall into?
This recipe is considered Puerto Rican cuisine, comfort food, and a savory fried snack.
Is it okay to season the masa with extra salt?
You should taste the masa periodically while mashing; remember that the final fried product will taste slightly less salty than the raw masa.
Are alcapurrias good for large groups?
Yes, they are described as being perfect for family gatherings or as a comforting snack.