alcaprias

alcaprias

raw material

6 servings

Sophirito

• 1 bunch fresh cilantro
• 1 bunch fresh Currantro
• 1 medium bell pepper, seeded and chopped
• 5 garlic, ends trimmed
• 1 small yellow onion, roughly chopped
• 1 teaspoon adobo seasoning
• ½ teaspoon garlic powder
• ½ tsp freshly ground black pepper

Beef fillings

• 1 teaspoon vegetable oil
• 1 ½ lb ground beef (680 g), 80/20
• ¼ cup Spanish olives (180 g), plus bell peppers
• 1½ teaspoons dry adobo seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 package Sazón Culantro and Achiote Seasoning, 1.4 oz (35 g)
• ¼ cup tomato paste (55 g)

Massa

• 3 unripe bananas, peeled and cut into 1-inch (2.5 cm) pieces
• 1 green plantain, peeled and cut into 1-inch (2.5 cm) pieces
• 2 pounds yucca root (910 g), peeled and cut into 1-inch (2.5 cm) pieces
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 package Sazón Culantro and Achiote Seasoning, 1.4 oz (35 g)
• nonstick cooking spray for greasing
• 6 cups vegetable oil (1.4 g), or neutral oil of choice, for frying
• hot sauce, of choice, for serving

Prepare

1. To make the sofrito: Place the cilantro, currantro, bell pepper, garlic, onion, adobo seasoning, garlic powder, and pepper in a food processor and blend until the vegetables are broken down and the mixture has the texture of a thick salsa. Reserve ⅓ cup (75 G) for filling, then set the remaining sofrito aside for next use. It will keep for up to 2 weeks in an airtight container in the refrigerator, or up to 4 months in the refrigerator.
2. Make the filling: Heat vegetable oil in a large high-walled skillet over medium-high heat. When the oil is flickering, add the reserved ⅓ cup (75 G) sofrito and cook, stirring often, for 1-2 minutes, until fragrant.
3. Add ground beef, olives, adobo seasoning, garlic powder, pepper, Sazón Culantro and Achiote seasoning. Cook until beef is no longer pink, 5-6 minutes.
4. Add tomato paste and mix well. Use a slotted spoon to transfer the filling to a large bowl and set aside.
5. Make the matcha dressing: Place bananas, plantains, and yucca in a food processor and blend until completely smooth, stopping as you go to push larger pieces to the bottom. Transfer to a large bowl and add garlic powder, salt, Sazón Culantro and Achiote seasoning. well mixed.
6. To assemble, line a sheet of 8 x 12 in (20 x 30 cm) parchment paper with nonstick spray. Add about ⅔ cup (155 g) matcha powder to the center of the parchment. Using a rubber spatula, spread the roux into an oval about ⅓ inch thick, leaving a 1-2 inch (2.5-5 cm) border of parchment around the edges.
7. Scoop ⅓ cup (75 G) ground beef into the center of the masa, leaving a 2-inch (5 cm) rim of the masa around the meat. Lift the long side of the parchment paper up and over the filling, wrap with martha, and repeat on the other side, then the short side. Martha should stand by herself. Patch any holes with more masa, then use parchment paper to gently roll the alcapurria from side to side to seal, making sure the filling is completely closed. Repeat with remaining ingredients.
8. In a large high-walled skillet, heat vegetable oil to 350°F (180°C) over medium heat. Using 1 wrapped alcapurria at a time, place the long side of the parchment paper in the oil, then very gently roll the alcapurria off so it lays flat, being careful not to spill the oil. Add another alcapurria and fry for 2-3 minutes per side, or until golden and crispy. Use tongs or a slotted spoon to transfer to a plate lined with paper towels, drain and cool slightly while repeating with remaining alcapurrias.
9. Serve immediately with hot sauce.
10. enjoy!