Alcapurrias
Ingredients
Masa (Dough)
-
3
pounds
yuca (or cassava)
-
2
teaspoons
garlic powder
-
1
tablespoon
onion powder
-
½
teaspoon
salt
-
1
packet
Sazón with achiote
-
2
tablespoons
vegetable oil
Picadillo
-
2
tablespoons
canola oil
-
½
pound
ground meat
-
½
medium
onion, chopped
-
1
teaspoon
garlic, minced
-
½
cup
tomato sauce
-
1
tablespoon
smoked paprika
-
1
small
green, yellow or red bell pepper
-
2
tablespoons
cilantro, chopped
-
¼
cup
olives, chopped
-
1
teaspoon
oregano
-
to taste
Sazón
Instructions
- Prepare the yuca by cutting off both ends, peeling the skin, and removing the woody core.
- Cut the yuca into small chunks and wash them to prevent discoloration.
- Puree the yuca in a food processor or grate it, then mix with garlic powder, onion powder, salt, oil, and Sazón.
- In a skillet, heat oil and sauté onions, garlic, and spices for a minute.
- Add bell pepper and tomato sauce, simmer, then add ground meat and cook until browned.
- Season with salt, bouillon, and add olives and cilantro before removing from heat.
- Scoop yuca mixture into your hand, flatten it, and add a tablespoon of picadillo filling.
- Fold the dough over the filling and shape into a cylinder.
- Heat oil in a pot to 350°F and fry alcapurrias in batches until golden brown.
- Drain on paper towels and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
532
Total fat
14g
Total carbohydrates
92g
Total protein
11g
Sodium
439mg
Cholesterol
27mg
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