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Alcapurria

I remember before Mrs, Rosario moved to Puerto Rico that she was telling me how to make Puerto Rican food especially these alcapurrias. Before we get started on this recipe that you would have to look at my Halal Pasteles With Arroz Gandoules link and Just look at the pasteles and sofrieto recipes and not the arroz gandoules. Make the achiote oil just like you do for the pasteles but you will not need a lot of it. I will explain later in this post. Achiote are annato seeds and can be bought at any store that sells Latin American groceries.

Look at the pasteles recipe and you will see the meat filling on how this is made, However if you are vegetarian or vegan then you can use veggie crumbles in its place for the picallio. Please refer to the link posted above to follow this recipe except the masa for the pastesles is similar to the alcapurria are similar and is made the same by using a food processor. I used just yucca that is pictured above. Use a food processor and add 1 bag of frozen or 1 fresh yucca peeled and cut in to tiny pieces and washed, otherwise known as casaava to make this massa or you can add 2 green bananas and 1 green plantain raw to this also. It is totally up to you. These links are fantastic. Aren’t they not?? I enjoy sending you people to another page where I had posted a recipe for a particular item as an ingredient. First you make the masa and and add just a little bit of the achiote oil and the rest make sofrito. After you make sofrito then you make the picallio which is the meat filling. Oh do not forget the 1 packet of sazon and 3 shakes of adobo plus the 1 pinch each of cumin seed and black peppercorns ground in mortar and pestle and added to the meat along with a pinch of oregano. You may add 1 tiny handful of raisins to the meat filling if you like and if not do not add them.

The masa has to be thicker then pastele masa remember that. Take a cast iron skillet or wok and add 1/4 cup of either corn, canola or vegetable oil get it really hot on high heat and turn to medium low and take 2 teapoons, Dip one of them in to the masa and take both of them to make a ball which looks like a dough sort of and use the other spoon at the top and make a dent to make a hollow opening.Then take the spoon used to make the indentation at the top and use it to spoon teaspoonful of the meat mixture and place it inside the dent and then take this same one and take another piece of the massa snd place this on top and carefully close up the alcapurria and make sure it is sealed then place in the hot oil to fry. Do one at a time until everything is used up. This means the massa mostly and the meat filling you can use for another recipe if you wish or eat it with some bread too. Let the alcapurrias cook until they are well done and crispy. Drain in a seperate pot or plate lined with paper towel to absorb excess oil. Also before you get started on this page click the link near the top of the post and make the required items to make these yummy treats.

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