Alcapurrias

5 very green bananas
2 pounds of yautia
2 teaspoons of salt
1 packet of Sazón with achiote
1 tablespoon of melted cooled shortening
1 lg bowl hot water
1 lg bowl salted water

Fill a bowl with hot water. Cut the ends of the guineitos and cut a slit lengthwise. Then place the guineitos in the hot water (hot water makes them peel easier).

Peel the guineitos and yautía and as you peel place them in the salted water. If you are going to use a hand grater use the fine side and grate the vegetables into a plastic bowl. Note: If you have a food processor cut the vegetables into small pieces and process until fine. Add the salt, Sazon and shortening and mix well. Refrigerate for 3 hours or for best results overnight.

 

 

The meat stuffing (picadillo):
1/2 pound of ground pork meat or beef
1/2.ounces of tocino (salt pork)
1 ounce of jamón de cocinar (cooking ham)
2 tablespoons of recaíto
1/2 teaspoons of dried oregano
1/2 teaspoon of olive oil
1/2 teaspoon of Sazon with achiote
1/2 teaspoon of salt
1/4.teaspoon of black pepper
4 large pimento stuffed olives (chopped)
1/2 teaspoon of alcaparras (capers)


In a frying pan brown the meat. Once browned add all the remaining ingredients and stir well then cook at medium heat for 15 minutes. Taste the meat for seasoning, add more salt if needed to taste.

Heat 2 cups of vegetable oil to 375 degrees. Take a large piece of aluminum paper and place a little oil on top and smear it around. Spread about 1/4 cup of the alcapurria dough onto the aluminum paper. Place a tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper to cover the meat. Using a spoon help glide the dough gently into the hot oil. Cook until golden brown and blot on paper towels.

Makes appx. 15