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!
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
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
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