Bring the Caribbean Home With a Simple Alcapurrias Recipe

Step 1

Gather the ingredients. ​The Spruce / Victoria Heydt Peel the green bananas and peel and wash the yautías. ​The Spruce / Victoria Heydt Place both in a bowl of cold salted water. ​The Spruce / Victoria Heydt Remove the bananas and yautías from the water and grate them into a medium bowl. To make it easier, you can also use a food processor. ​The Spruce / Victoria Heydt Add salt and mix well. Set aside. ​The Spruce / Victoria Heydt

Step 2

Gather the ingredients. ​The Spruce / Victoria Heydt In a deep pot or frying pan, brown the ground beef. Drain off the fat. ​The Spruce / Victoria Heydt Add sofrito, alcaparrado mix, salt, and pepper, to taste. Cook uncovered for 5 minutes. ​The Spruce / Victoria Heydt Remove from heat and allow to cool for a few minutes. ​The Spruce / Victoria Heydt

Step 3

On a piece of wax paper, spread out 1 to 2 tablespoons of the masa mixture and make a shallow well in the center. You can also use the palm of your hand instead of wax paper. ​The Spruce / Victoria Heydt Put 1 to 2 teaspoons of the filling into the well. ​The Spruce / Victoria Heydt Cover it with a little more masa mix. ​The Spruce / Victoria Heydt Use the back of a spoon to smooth the masa all around the filling so no meat is showing. You can freeze the alcapurrias at this point if you would like to fry and eat them later. ​The Spruce / Victoria Heydt In a fryer or deep frying pan, heat enough oil to cover the alcapurrias when frying. The oil should be heated to about 360 F. ​The Spruce / Victoria Heydt Add the alcapurrias, being careful not to splash the oil or crowd the fryer. The Spruce / Victoria Heydt Fry until crispy and golden, from 5 to 7 minutes. The Spruce / Victoria Heydt Drain the alcapurrias on paper towels. The Spruce / Victoria Heydt Allow to cool before eating. The Spruce / Victoria Heydt Serve and enjoy! The Spruce / Victoria Heydt