Alcapurrias
Dive into the rich flavors of Puerto Rico with these golden, crispy alcapurrias—the ultimate fried snack that's both comforting and indulgent. Made with a smooth masa crafted from grated green plantains and yautía (taro root) blended with achiote oil for vibrant color, these savory turnovers are stuffed with a tantalizing ground beef filling, perfectly seasoned with onions, bell peppers, garlic, tomato paste, olives, and capers. Each alcapurria is carefully formed and fried to perfection, resulting in a delightfully crispy crust and a warm, flavorful center. Ideal as a party appetizer or a casual snack, these alcapurrias embody the essence of traditional Puerto Rican street food. Whether served alone or paired with a dipping sauce, their bold, tropical flavors are sure to impress. Perfect for those craving authentic Latin cuisine!
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Recipe Information
Ingredients
- 4 medium Green plantains
- 1 pound Yautía (taro root)
- 2 tablespoons Achiote oil
- 1 pound Ground beef
- 1 medium, finely diced Onion
- 1 medium, finely diced Bell pepper
- 3 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 tablespoon Capers
- 0.25 cup, chopped Olives
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Oil for frying
Instructions
Peel the green plantains and yautía and slice them into chunks for easier grating. Use a box grater or food processor to finely grate both ingredients into a smooth, sticky dough. This forms the masa.
Add the achiote oil to the masa for color and flavor, mixing thoroughly. Set aside.
In a skillet over medium heat, brown the ground beef, breaking it apart into small pieces.
Add the diced onion, bell pepper, and garlic to the skillet. Sauté for 5 minutes, until the vegetables are softened.
Stir in the tomato paste, capers, and chopped olives. Season with salt and black pepper. Let the mixture cook for another 5-7 minutes. Remove from heat and let it cool.
To assemble, take about 2-3 tablespoons of masa and flatten it into an oval shape on a piece of parchment paper or lightly greased plastic wrap.
Spoon about 1 tablespoon of the beef filling into the center of the masa. Carefully fold the masa over the filling using the edges of the parchment paper or plastic to help form a sealed, elongated shape.
Heat frying oil in a deep skillet or pot to 350°F (175°C). Carefully slide the alcapurrias into the hot oil, frying a few at a time to avoid overcrowding.
Fry each alcapurria for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
Serve the alcapurrias warm as a snack, appetizer, or light meal.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 18.3 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
