Alcapurrias are a traditional Puerto Rican snack. Grated yuca (masa) or yuca and green banana stuffed with picadillo (a tasty beef filling) come together for pure heaven. Perfect for on-the-go snacks and entertaining!
Probably the first thing that comes into your mind when you say alcapurria is the beach. If you’ve ever been to Puerto Rico, you know this tasty snack that’s popular with the locals.
You can find them sold along the streets and in beach kiosks. That makes it THE perfect snack when you want the tropics in the comfort of your home. And who doesn’t like a tropical vacation once in a while?
Oh, don’t forget the pina colada if you want that overload beach vibes too! No need for a trip to Puerto Rico because 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 their surprising flavors and deliciousness in every inch.
They’re similar to African Meat Pies. But this dough is gluten-free and traditionally made from starchy vegetables. Grated green plantains or bananas, yuca, or cocoyams are the dough’s base.
Texturally, alcapurrias are crunchy, spicy, and doughy. And every bite is met with umami – sweet, spicy, and tangy from the olives, raisins, and meat filling.
The color factor also plays a part in the overall package of these snacks. That toasty orange color is so irresistible you’ll want to start munching on them right away. Once I start, I just can’t stop – arrrgh!!!!
Its appetizing orange color is due to the sazon con achiote in 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 an orange color with an added special flavor. If it’s the tradition you are after, then go for it !
You can easily grab a packet at any Hispanic market if you live in the U.S. If not, don’t beat yourself up too much. Just omit it and spice it with your favorite seasonings.
Combine that with the scrumptious Picadillo filling and you have a wonderful snack. The variations of textures and layers of great flavors 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. Ground chicken, turkey, stewed crab, or salted cod will give you the same rich and flavorful experience as beef.
- After you cut the yuca into small chunks, wash them immediately. Then soak them in cool water until you’re ready to use them 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 in these snacks.
Watch How to Make It
Alcapurrias
Ingredients
Masa (Dough)
- 3 pounds yuca (or cassava)
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 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 garlic, minced
- 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 off both ends of the 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 it in half, then remove the inner woody core in the center and 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 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 of oil in a skillet, followed by onions, garlic, cumin, smoked paprika, cayenne, and oregano, and sweat it for about a minute.
- Then add bell pepper and tomato sauce, bring to a simmer, add ground meat, and cook for 7-10 minutes, while stirring frequently to prevent burning burn add broth or water as needed.
- Season with salt, chicken bouillon, or sazon.
- Finally, add olives, green onions, and cilantro, and adjust for seasoning. Remove and set aside.
Assemble
- Scoop about 3 tablespoons of the yuca mixture into the palm of your hand. Then flatten it out until it covers the palm of your hand.
- Add about 1 tablespoon of picadillo into the center of the dough. Fold it over the filling to enclose it, then gently fold over the dough and roll it out to form a cylinder about 3” long. Place on a plate or clean surface. Repeat the process with the remaining dough and filling until you have used up all the dough.
- Heat oil in a heavy, deep pot, saucepan, or skillet over medium-high heat. If using a thermometer until oil registers 350°F. Add about 3 alcapurria at a time, don't crowd the pan. It may cause the dough to soak up too much oil and make it soggy.
- Fry, flipping with a slotted metal spoon, until the outside of the alcapurria is crisp and the dough inside is cooked through (internal temperature of 165°F), 7-10 minutes, depending on the size of the alcapurria. Remove from the pan with a slotted spoon, and transfer to a paper-towel-lined plate to drain. Serve warm. Repeat with the remaining dough.
Tips & 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 yuca 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 in these snacks.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Lenny P. says
My family is from Puerto Rico. This recipe is spot on!
Brings back beach and roadside stand memories for me.
Questions?
In the Masa (Dough) the garlic and onion are minced or powder?
Also I used a deep fryer at 350 degrees and cooked for about 8-9 minutes each. The outside turned out golden but some of the insides remained a little raw. I cooked them from frozen state because I was told that is key to help them keep their form and not fall apart when frying. Any suggestions? I just didn’t want to burn them.
Thanks!
Imma says
For the masa, yes, it’s powdered onion and garlic.
I didn’t freeze them, and they didn’t fall apart. If you feel the need to freeze them before frying, try putting them in the freezer 30 minutes before so the masa is frozen, but the picadillo is not. Hope that makes sense:grin: and please let me know how it goes.
C. Colon says
I like how simple this recipe seems and how it is actually packed with complex flavors.
Immaculate Bites says
Thank you, C. Colon! It’s always great to have simple recipes on hand. Glad you enjoyed this!
Latania Graves says
Loved the recipe but you should put in the instructions to squeeze out the liquid.
Immaculate Bites says
Nice catch, Latania! Thanks, I’ll have this noted. Happy you loved the recipe 🙂
Maya says
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?
ImmaculateBites says
Yes frozen cassava would work. However..you would have to squeeze out the water.
Christy Berrio says
If you use yucca and plantains for the dough, how much plantains do you use and do you use green or ripe plantains?
ImmaculateBites says
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.
claudia says
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!
ImmaculateBites says
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.
Juan says
You can order YUCA in Amazon.com
Nes says
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.
ImmaculateBites says
Awesome! Thanks for taking time out to share this with us.
Sebastian Wahl says
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
Cyn Roatan says
I live in Honduras, and we have 2 kinds of yucca, white and yellow yucca. Which one would be best for this recipe?
Thanks !
ImmaculateBites says
Hi Cyn! The white is best! At least that’s what I used here.