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Home / Courses

Alcapurrias

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Author: Imma Published:8/03/2017Updated:5/14/2021
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Alcapurrias — a classic traditional snack from Puerto Rico that is primarily made of grated yucca(masa)  or both yucca and green banana, stuffed with Picadillo – a scrumptious beef filling  . Perfect for on-the-go snack and entertaining!

Probably the first thing that comes into your mind when you say “alcapurria” is beach, if you’ve been to Puerto Rico .

This tasty snack is pretty popular with the locals.

You can find them sold along the streets and/on beach kiosks which makes it THE perfect snack when you want the tropics in the comfort of your home .

 Now who doesn’t!

Oh, don’t forget the Pina colada  if you want that overload  “beach” vibes too!

No need for a trip to Puerto Rico , you can have a sensory trip right now .

 

Are you on board with me?

Okay, daydreaming aside. What I really love about these Alcapurrias is it has full swing of surprising flavors, deliciousness in every inch- I tell you. 

It’s comparable to these   African Meat Pie   . But this dough is gluten free –  traditionally  made from  starchy vegetable,  which might include the following -grated  green plantains/banana,  yuca, and /or cocoyams .

Texturally , Alcapurrias  is crunchy , spicy and doughy . And when you bite into it , you are met with  a unami  taste –  sweet, spicy  and tangy  from the olives , raisins and meat filling .

The color factor also plays a part of the overall package of these snacks. That toasty orange color makes  it SOOO  irresistible that you want to grab them right away and munch on them- right out of the fryer , then I just can’t stop- Arrrgh!!!!

It’s appetizing  orange color is due to  Sazon con Achiote into the dough mixture. Achiote is a spice coming from bija plant which is commonly found in the Caribbean. This spicy powder mixture gives the dough the orange color with an added special flavor. If it’s tradition you are after then go for it !

If you live in the U.S   you can easily grab a packet at any hispanic market . If not don’t beat yourself too much. Just omit it and spice with  your favorite seasonings.

Combine that with the scrumptious Picadillo filling and you have a wonderful snacks that has variations of textures and layers of great flavors to make your taste buds sing for joy!

These snacks won’t surely fail you. Enjoy!

Tips and Notes:

  •  You can also customize these Alcapurrias according to your preference. You may sub the ground beef filling with ground chicken, turkey, stewed crab or salted cod and still enjoy the same rich and flavorful experience.
  • After you cut the Yucca into small chunks, wash them immediately and soak them in cool water until you’re ready to use to avoid discoloration.
  • Do not overcrowd the pan when frying. It’ll make the dough all soggy.
  • You may assemble all of it in advance, wrap them in plastic and freeze it for future use. Thaw out and toss in the fryer when you want to indulge on these snacks.
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Alcapurrias

Alcapurrias -- a classic traditional snack from Puerto Rico that is primarily made of ground dough yucca or both yucca and green banana, stuffed with a flavorful ground meat. Crunchy on the outside and surprisingly flavorful on the inside. Perfect for on-the-go snack and entertaining!
4.5 from 2 votes
Prep: 20 mins
Total: 20 mins
Caribbean
Servings 4 -6

Ingredients

Masa (Dough)

  • 3 lbs cassava / yuca
  • 2 teaspoons garlic
  • 1 tablespoon onion
  • ½ teaspoon salt
  • 1 packet Sazon with achiote
  • 2 tablespoon vegetable oil

Picadillo

  • 2 tablespoon canola oil
  • ½ pound ground meat
  • ½ medium onion chopped
  • 1 teaspoon minced garlic
  • ½ cup tomato sauce
  • 1 tablespoon smoked paprika
  • 1 small green, yellow or red pepper
  • 2 tablespoons cilantro
  • ¼ cup olives chopped
  • 1 teaspoon oregano
  • Sazon to taste

Instructions

Masa (Dough)

  • Cut of both ends of cassava /yuca and then cut them in half.
  • Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava/yuca to remove the skin. Split in half then remove the inner woody core in the center discard it.
  • Cut into small chunks and wash immediately to prevent discoloration and leave them in cool water until ready to use.
  • Pulse the cassava/yuca in a food processor with until puree or use a grater to grate it. You may have to do so in batches .
  • Pour it out in a large bowl, then add the garlic powder, onion, salt , oil and sazon- thoroughly mix and set aside

Picadillo

  • Add about 2 tablespoons oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, sweat for about a minute.
  • Then add bell pepper, tomato sauce, bring to a simmer, add ground meat, and cook for about 7-10 minutes, while stirring frequently to prevent burning burn add about broth or water as needed
  •  Season with salt, chicken bouillon or sazon.
  • Finally add olives , green onions and cilantro, adjust for seasoning. Remove and set aside

Assemble

  • Scoop about 3 tablespoons yuca mixture into palm of hand. Then flatten it out into until it covers the palm of your hand.
  • Add about 1 tablespoon of picadillo into center of dough. Fold dough over filling to enclose; then gently fold over dough and roll out it out d to form cylinder about 3” long. Place on a plate or clean surface . Repeat process with remaining dough and filling until you have used up all the dough.
  • Heat oil in heavy, deep pot, sauce pan or skillet over medium-high heat. If using a thermometer until oil registers 350°F. Add about 3 alcapurria at a time , do not , crowd pan. It may cause the dough to soak up all and make it really soggy
  • Fry , flipping with slotted metal spoon, until outside of alcapurria is crisp and dough inside is cooked through (internal temperature of 165°F), 7-10 minutes, depending on the size of alcapurria . Remove from the pan with a slotted spoon , transfer to paper towel-lined plate to drain. Serve warm. Repeat with remaining dough

Tips & Notes:

  1.  You can also customize these Alcapurrias according to your preference. You may sub the ground beef filling with ground chicken, turkey, stewed crab or salted cod and still enjoy the same rich and flavorful experience.
  2. After you cut the Yucca into small chunks, wash them immediately and soak them in cool water until you're ready to use to avoid discoloration.
  3. Do not overcrowd the pan when frying. It'll make the dough all soggy.
  4. You may assemble all of it in advance, wrap them in plastic and freeze it for future use. Thaw out and toss in the fryer when you want to indulge on these snacks.

Nutrition Information:

Calories: 854kcal (43%)| Carbohydrates: 137g (46%)| Protein: 16g (32%)| Fat: 28g (43%)| Saturated Fat: 11g (69%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 11g| Trans Fat: 1g| Cholesterol: 40mg (13%)| Sodium: 671mg (29%)| Potassium: 1323mg (38%)| Fiber: 8g (33%)| Sugar: 8g (9%)| Vitamin A: 1154IU (23%)| Vitamin C: 129mg (156%)| Calcium: 96mg (10%)| Iron: 3mg (17%)
Author: Imma
Course: Snacks
Cuisine: Caribbean
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Comments & Reviews
  1. C. Colon says

    Posted on 8/29 at 8:18PM

    4 stars
    I like how simple this recipe seems and how it is actually packed with complex flavors.

    Reply
    • Immaculate Bites says

      Posted on 8/30 at 6:38PM

      Thank you, C. Colon! It’s always great to have simple recipes on hand. Glad you enjoyed this!

      Reply
  2. Latania Graves says

    Posted on 8/26 at 8:58PM

    Loved the recipe but you should put in the instructions to squeeze out the liquid.

    Reply
    • Immaculate Bites says

      Posted on 8/29 at 7:38PM

      Nice catch, Latania! Thanks, I’ll have this noted. Happy you loved the recipe 🙂

      Reply
  3. Maya says

    Posted on 3/20 at 8:23PM

    Would using frozen casava work for this recipe? Would I need to squeeze out excess liquid from it or need to add an egg or anything for the masa to stay together?

    Reply
    • ImmaculateBites says

      Posted on 3/21 at 2:39PM

      Yes frozen cassava would work. However..you would have to squeeze out the water.

      Reply
  4. Christy Berrio says

    Posted on 7/22 at 8:04PM

    If you use yucca and plantains for the dough, how much plantains do you use and do you use green or ripe plantains?

    Reply
    • ImmaculateBites says

      Posted on 7/26 at 12:29PM

      Equal amount of cassava – you can either use green or ripe. The idea is to have a soft dough , which can be stuffed and fried without it falling apart.

      Reply
  5. claudia says

    Posted on 11/13 at 3:43AM

    Hi!
    Any idea if I can use taro instead of yucca? I can’t get yucca here…or what would you say is the best substitute? And how long did you leave the dough mixture in the cloth to strain out the liquid? Lastly…any chance I can brush with oil and bake in the oven?
    Thanks!

    Reply
    • ImmaculateBites says

      Posted on 11/14 at 5:47AM

      You sure can. A lot of recipes use taro instead. I let in drain for about 5-10 minutes, depending on the sieve .
      Baking this would not have the right texture. It’s chewy . Try baking one and see if you like it, before proceeding with the rest.

      Reply
      • Juan says

        Posted on 11/19 at 7:10AM

        You can order YUCA in Amazon.com

  6. Nes says

    Posted on 11/9 at 7:34AM

    These come from a Middle Eastern/Levantine dish called ‘kibbeh’ that made its way to the Caribbean Islands. They even call it by that name in the Dominican Republic. There are hundreds of variations of kibbeh, not just the type that is made from bulgur.

    Reply
    • ImmaculateBites says

      Posted on 11/10 at 6:05AM

      Awesome! Thanks for taking time out to share this with us.

      Reply
  7. Sebastian Wahl says

    Posted on 8/12 at 5:50PM

    yo this is awesome. make sure to check out the guyanese cassava puff and the colmbian caramanola, they are similar, but this and the cassava puff are my favorite

    Reply
  8. Cyn Roatan says

    Posted on 8/3 at 7:38AM

    5 stars
    I live in Honduras, and we have 2 kinds of yucca, white and yellow yucca. Which one would be best for this recipe?
    Thanks !

    Reply
    • ImmaculateBites says

      Posted on 8/3 at 7:50AM

      Hi Cyn! The white is best! At least that’s what I used here.

      Reply

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