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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 15 |
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its time consuming but its well worth it. Ingredients:
the masa: (batter) |
5 green bananas |
1 lb. taro root (yautía) |
2 tsp. salt |
1 tsp. vinegar |
1 tbsp. vegetable oil |
1 small envelope sazón with annatto (achiote) coloring |
lots of vegetable cooking oil for deep frying |
the filling: follow my picadillo recipe |
Directions:
1. The Masa:
2. Thoroughly wash the yautías then peel.
3. Peel the green bananas and wash with salted water.
4. Grate the bananas and yautías then add the salt, vinegar, oil and sazón.Mix well and set aside.
5. On the palm of your hand (or if you are lucky enough to have plantain leaves), spread about 1 1/2 tablespoons of the mixture and make a shallow well. (You may also use wax paper)
6. Spread 1 1/2 teaspoons of the filling mixture in the well and cover the filling (meat) with the banana mixture all around. (At this time of the recipe, you can fry the alcapurria or store in the freezer for later use.)
7. In a deep fryer or deep frying pan, heat lots of vegetable oil to cover the alcapurrias.
8. Fry until slightly crispy.
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