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[[File:Alcapurrias-many.jpg|thumb|right|300px|A tray of ''alcapurrias'']] |
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An '''''alcapurria''''' is a dish from [[Puerto Rico]] made from a mixture of mainly [[yautía]] and may contain ground squash, [[plantains]], green [[banana]] and other starchy tropical tubers filled with ground [[beef]] or [[crab]] meat and deep fried in [[oil]]. [[Yuca]] "alcapurrias" are usual stuffed with crab, [[shrimp]] or [[lobster]] meat. Many Puerto Ricans enjoy this dish and are often found eating it at the beach with friends. "Alcapurrias" are also one of the many dishes served on the [[kiosk]] stands. |
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Recipe: |
Recipe: |
Revision as of 07:39, 2 May 2009
An alcapurria is a dish from Puerto Rico made from a mixture of mainly yautía and may contain ground squash, plantains, green banana and other starchy tropical tubers filled with ground beef or crab meat and deep fried in oil. Yuca "alcapurrias" are usual stuffed with crab, shrimp or lobster meat. Many Puerto Ricans enjoy this dish and are often found eating it at the beach with friends. "Alcapurrias" are also one of the many dishes served on the kiosk stands.
Recipe:
INGREDIENTS: Batter:
2 pounds of raw yuca 1 potato 1 pound of yautía (aka Taro Root) 1 Plátano (aka Green Plantain) salt one packet of sazón
Picadillo:
1lbs. ground beef 2 tablespoons Annatto Oil or olive oil 1/2.ounces of tocino (salt pork) 1 ounce of jamón de cocinar (cooking ham) 1/3 cup raisins soaked in dark Puerto Rican rum 2 tablespoons of sofrito 2 teaspoons salt 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon black pepper 1/4 teaspoon of alcaparras (capers) 4 large stuffed olives chopped 1/2 cup beef stock. Lots of vegetable cooking oil for deep frying.
RECIPE
Using a food processor, process the yuca and green banana on medium speed until nice and smooth; add the salt and sazón. Now you have a fresh masa; place in the refrigerator over night.
Preheat a large Dutch oven on medium-high heat. Add achiote oil and sofrito. Stir-fry for 1 minute and add the ground beef, jamón, and tocino. Brown the beef and add black pepper, olives, capers, garlic powder, onion powder and oregano mixing well. Add the beef stock and simmer on medium-low for 10 minutes. Remove the beef from the heat, strain the raisins and add them to the beef mixture mixing well. Set aside to cool.
Remove the masa from the refrigerator and using 1 to 2 tablespoons (depending on how large you want them) scoop out of the bowl and into the palm of your water moistened hand patting into a round disk to prepare it for the filling (the masa can be a little too pliable; if you notice that you can't form a round disk, place the masa in the refrigerator to firm it up before proceeding).
Add a teaspoon or more of beef mixture to the center of the masa and using a patting motion (as if you were making a snow ball) pat the masa around the beef to form a ball being very careful not to let the beef stick out of the masa. Continue forming the balls until both mixtures are finished.
Leftovers of either can be saved for your next meal (I'll show you what to do with them in a future recipe).
Preheat a large Dutch oven on high and add enough oil to comfortably fry the Alcapurias (about 2 to 3 cups). (Heat the oil to 350 degrees F if you are frying them fresh; if frozen, lower the temperature to 325 degrees F.) When the oil has reached the desired temperature, carefully add the alcapurias 1 at a time making sure not to crowd the pan.
Remove and drain on a thick bed of paper towels; transfer to a cooling rack once drained and store in a warm oven until you have completed frying them all.
To serve: Alcapurias can be placed on a dish and passed around to your guests or on a serving platter and placed on your buffet. They do not require a sauce, topping or dip of any kind. Their unique taste will carry them on your buffet all on their own!
Cook's note: These can be frozen for your next gathering by placing in single rows on a baking sheet and then in your freezer until they have been partially frozen. Remove from the baking sheet and transfer to a freezer bag until ready to fry.
For more information visit: http://www.ricanrecipes.com/recipes/detail.php?category_id=21&id=56