Alcapurrias Recipe

Fresh deep-fried alcapurrias for a Caribbean treat.

This tasty traditional Puerto Rican snack. Grated yuca (and maybe some mashed green bananas) stuffed with picadillo (a tasty beef filling) come together for pure heaven. This empanada-like snack is perfect for entertaining!

Course Appetizer, Snacks

Cuisine Caribbean

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 532kcal

Author Imma

Ingredients

Masa (Dough)

3 pounds (1.5kg) yuca (or cassava)
2 teaspoons (6-7g) garlic powder
1 tablespoon (6-7g) onion powder
½ teaspoon (3g) salt
1 packet Sazón with achiote
2 tablespoons (30ml) vegetable oil

Picadillo

2 tablespoons (30ml) canola oil
½ pound (250g) ground meat
½ medium onion, chopped
1 teaspoon (5g) minced garlic
½ cup (118g) tomato sauce
1 tablespoon (8-9g) smoked paprika
1 small green, yellow or red bell pepper
2 tablespoons (2-3g) cilantro, chopped
¼ cup (60g) olives, chopped
1 teaspoon (1-2g) oregano
Sazón 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 pureed, or use a grater to grate it. You may have to do so in batches.
Pour it out in a large bowl, then add 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 burning; 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 your palm.
Put about 1 tablespoon of picadillo into the center of the dough. Fold the dough over the filling to enclose it, then gently 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/177℃. Add about 3 alcapurrias 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 alcapurrias. 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.

Notes

You can also customize alcapurries by replacing the ground beef filling with ground chicken, turkey, stewed crab, or salted cod.
After you cut the yuca into small chunks, wash them immediately and soak them in cool water until you're ready to use them to avoid discoloration.
Do not overcrowd the pan when frying because it will make the dough soggy.
You can assemble all of them in advance, wrap them in plastic, and freeze them for future use. Thaw them out and toss them 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.

Nutrition