Tangy Puerto Rican Alcapurrias with Plantain and Beef Filling
A Caribbean delight wrapped in crispy plantain dough
These Puerto Rican alcapurrias feature a delicious beef filling encased in a crispy plantain and yucca exterior, perfect for a savory snack or appetizer.
- 2 h 30 min
- 8
- Intermediate
Ingredients
Plantain Dough
Beef Filling
Frying
Preparation
Marinating the Beef
Combine Ingredients
In a bowl, combine the ground beef, cumin, oregano, salt, and pepper.
Mix and Marinate
Mix well and let it marinate for at least 30 minutes.
Prepare Dough
Meanwhile, prepare the dough mixture.
Preparing the Plantain Dough
Combine Plantains and Yucca
In a large bowl, combine the grated plantains and yucca.
Add Oil and Salt
Add annatto oil and salt; mix thoroughly until smooth.
Rest the Dough
Cover and let it rest for 15 minutes to enhance flavors.
Use a food processor for a finer dough texture that binds better. Chill the dough for easier handling and shaping.
Cooking Process
Sauté the Filling
In a skillet, heat olive oil and sauté onions, garlic, and bell peppers until soft. Add marinated ground beef and cook until browned. Stir in tomato sauce and simmer for 15 minutes or until mixture thickens.
Form the Alcapurrias
Take a small handful of dough, flatten it in your palm, add a tablespoon of beef filling, fold and mold into an oval shape.
Fry to Perfection
Heat vegetable oil in a deep pan. Fry the alcapurrias in batches until golden brown, about 3-4 minutes per side.
Plating & Serving
Tangy Puerto Rican Alcapurrias with Plantain and Beef Filling
Tangy Puerto Rican Alcapurrias with Plantain and Beef Filling
Plating & Serving
Serve the crispy alcapurrias warm on a platter lined with paper towels to absorb excess oil.