Alcapurrias

Ingredients

Green plantains

2, peeled and grated

Yautía (taro root)

1 cup, peeled and grated

Green bananas

2, peeled and grated

Ground beef

1 pound

Onion

1 medium, chopped

Garlic

2 cloves, minced

Sofrito

1/2 cup

Adobo seasoning

1 tablespoon

Olive oil

2 tablespoons

Vegetable oil

for frying

Instructions

1. Start by peeling the green bananas and green plantains, then grate them using a box grater. Place the grated bananas and plantains in a large bowl.
2. Add the grated yautía (taro root) to the bowl and mix well until fully combined.
3. In a separate pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion to the pan, sautéing until fragrant and translucent.
4. Add the ground beef to the pan and cook until browned, breaking it apart with a spatula as it cooks.
5. Stir in the sofrito and adobo seasoning. Allow the mixture to cook for an additional 2-3 minutes, ensuring the flavors meld beautifully.
6. Remove the meat filling from the heat and let it cool slightly.
7. Take a small handful of the grated root vegetable mixture and flatten it in your hand, forming a disc.
8. Place a spoonful of the meat filling in the center of the flattened mixture. Carefully fold the edges over the filling, shaping it into a small oblong or oval shape.
9. Repeat the process with the remaining grated mixture and meat filling.
10. In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
11. Carefully place the alcapurrias in the hot oil, frying them until they are golden brown and crispy, about 5-7 minutes. Make sure not to overcrowd the pot.
12. Remove the alcapurrias from the oil and drain them on paper towels to remove excess oil.
13. Serve hot with your favorite dipping sauce or on their own, and enjoy the delightful flavors of Puerto Rican cuisine!