Ingredients
5 green bananas (guineitos verdes)
2 lbs taro root (yautia)
2 teaspoons salt
1 package sazon goya con culantro y achiote
1 tablespoon shortening (melted)
10 cups hot water
10 cups salt water
The meat stuffing (picadillo)
1/2 lb ground pork or 1/2 lb ground beef
1 ounce cooking ham
2 tablespoons recao
1/2 teaspoon dried oregano
1/2 teaspoon olive oil
1/2 teaspoon sazon goya con culantro y achiote
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large pimento stuffed olives (chopped)
1/2 teaspoon capersional)
1 cup milk (or nut milk)
Directions
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. 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.
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