Alcapurrias
By boristhechef
3 Pictures
Ingredients
- MASA:
- 5 white yautias
- 3 green plantains or 6 small guineitos (green bananas)
- 2 teaspoons of salt
- 1 packet of Sazón with achiote
- 1 tablespoon of melted cooled shortening
- 1 lg bowl salted water
- FILLING:
- 2 lbs pork (ground or cubed)
- 1/2.ounces of tocino (salt pork)
- 1 ounce of jamón de cocinar (cooking ham)
- 2 tablespoons of Sofrito
- 1/2 teaspoons of dried oregano
- 1/2 teaspoon of olive oil
- 2 packets of Sazon with achiote
- 1/2 teaspoon of salt
- 1/4.teaspoon of black pepper
- 1 cup pimento stuffed olives (chopped)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
MASA:
Peel the plantains and yautía and cut into small pieces as you peel place them in the salted water.
Step 2
Grate vegetable pieces in food processor until fine.
Step 3
Add the salt, Sazon and shortening and mix well, refrigerate while preparing meat.
Step 4
FILLING:
In a frying pan brown the meat in a bit of olive oil.
Step 5
Add all the remaining ingredients and stir well then cook at medium heat for 15-30 minutes
Step 6
Frying:
Heat 2 cups of vegetable oil to 375 degrees in a deep heavy skillet.
Step 7
ASSEMBLY:
Spread about 1/4 cup of the masa onto the palm of your hand. Place a tablespoon of the meat filling in the center,
Step 8
Flip one side of the dough over the meat by folding your hand, smooth closed over the meat. Round out in your hand to an oval shape.
Step 9
Glide gently into the hot oil. Cook until deep golden brown and blot on paper towels
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