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ALCAPURRIA

The Masa: (Batter) 5 green bananas (Chiquita Bananas) 1 lb. taro root (yautía) 2 tsp. salt 1 tsp. vinegar 1 tbsp. vegetable oil 1 small envelope sazón with annatto (achiote) coloring Lots of vegetable cooking oil for deep frying The Filling: 1/2 lb. chopped meat (your choice) 1 tbsp. sofrito 8 oz. tomato sauce 1/2 tsp. salt 1 small envelope sazón 6-8 chopped olives 1 tsp.of capers 1 medium garlic clove (a pilonazo) 2 oz. chopped cooking ham 1 tsp. dried oregano 1/4 tsp. vinegar Optional: 6-8 prunes 2 tsp. raisins Directions The Masa: Thoroughly wash the yautías then peel. Peel the green bananas and wash with salted water. Grate the bananas and yautías then add the salt, vinegar, oil and sazón. Mix well and set aside.

The Filling: In a deep pot, fry your ground meat until all red is gone. Drain most of the grease and add the garlic, ham, oregano, vinegar salt, olives, capers, sazón, sofrito and tomato sauce.

(At this time of the recipe. Drain the alcapurrias on a paper towel and let them cool off. IT WILL BURN YOUR (BEMBAS) MOUTH FOR SURE. (You may also use wax paper) Spread 1 1/2 teaspoons of the filling mixture and cover the filling (meat) with the banana mixture all around. They are yummy when stuffed with shrimp. RICAN WARNING: DO NOT TRY AND EAT THE ALCAPURRIA IMMEDIATELY. heat lots of vegetable oil to cover the alcapurrias. lobster chicken or turkey. . Fry until slightly crispy. Tips Try some corned beef in your filling. spread about 1 1/2 tablespoons of the mixture and make a shallow well.Bring to a boil then reduce heat to low and cover the pot. you can fry the alcapurria or store in the freezer for later use. stirring ocassionally.) In a deep fryer or deep frying pan. On the palm of your hand (or if you are lucky enough to have plantain leaves). sprinkle some of my "Pique de Caballero" sauce just before you bite into the alcapurria. Cook covered for 15 minutes. if you dare. Uncover and cook another 15 minutes. For that Hot Latin in you.