Grandma Anas Alcapurrias Food

ALCAPURRIAS

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.

GRANDMA ANA'S ALCAPURRIAS

Steps:

• Fill a bowl with hot water. Cut the ends of the green bananas and cut a slit lengthwise. Then place the green bananas in the hot water (hot water makes them peel easier).
• Peel the bananas and yautía and as you peel place them in the salted water. If you are going to use a hand grater use the fine side and grate the vegetables into a plastic bowl. Note: If you have a food processor cut the vegetables into small pieces and process until fine. Add the salt, Sazon and shortening and mix well. Place this mixture in the refrigerator for the time it takes you to make the meat filling. You could over night this and do the meat stuffing the next day.
• 1/2.ounces of tocino (salt pork) 1 ounce of jamón de cocinar (cooking ham) 2 tablespoons of recaíto 1/2 teaspoons of dried oregano This for the meat stuffing 1/2 pound lean ground beef 1/2 teaspoon of olive oil 1/2 teaspoon of Sazon with achiote 1/2 teaspoon of salt 1/4.teaspoon of black pepper 4 large pimento stuffed olives (chopped) 1/2 teaspoon of alcaparras (capers)
• Place the hamburger meat in a pan, make sure to separate the meat with a spatula into small pieces. Cook until brown and no longer red in color. Taste the meat once it is cook about 15 to 20 minutes on medium heat.
• Set the meat to the side and allow it to cool 5 minutes.
• Heat 2 cups of vegetable oil to 375 degrees. If you are experience making these you can use your hand to mold the masa (dough). For all other's you can use aluminum paper, parchment paper or wax paper to mold the masa. Take a large piece of wax paper or parchment paper and place a little oil on top and smear it around.
• Spread about 1/4 cup of the alcapurria dough onto your hand, wax paper or parchment paper. Then, place 1 large tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper, parchment paper or wax paper to cover the meat. Using a spoon help glide the dough gently around until it forms an oblong shape. Form all the mesa and place on sheet. Then 1 by 1 add a couple to the boiling oil with spoon,
• Don't clutter the pot if not they won't cook right. Cook until golden brown not burnt and blot on paper towels.
• Let them cool before eating; if not you will burn your tongue. Makes about 14 but everyone in my family eats 2 that why I said serving for 7

ALCAPURRIAS RECIPE BY TASTY

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!