{"id":7966,"date":"2021-07-25T00:03:52","date_gmt":"2021-07-25T04:03:52","guid":{"rendered":"https:\/\/diningtraveler.com\/?p=7966"},"modified":"2023-03-13T19:11:40","modified_gmt":"2023-03-13T23:11:40","slug":"recipe-making-alcapurrias-at-home","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2021\/07\/recipe-making-alcapurrias-at-home.html","title":{"rendered":"Recipe: Making Alcapurrias at Home"},"content":{"rendered":"\n<p>Alcapurrias are a Puerto Rican fritter made with masa (dough) of yaut\u00eda (a root vegetable) and green bananas and filled with savory meat. They are the perfect comfort food treat and much easier to make than you think! My mom used to treat us to alcapurrias growing up, and every time I bite into one, it takes me back to my beloved Puerto Rico.<\/p>\n\n\n\n<script type=\"text\/javascript\">\namzn_assoc_placement = \"adunit0\";\namzn_assoc_search_bar = \"true\";\namzn_assoc_tracking_id = \"jessicavandop-20\";\namzn_assoc_ad_mode = \"manual\";\namzn_assoc_ad_type = \"smart\";\namzn_assoc_marketplace = \"amazon\";\namzn_assoc_region = \"US\";\namzn_assoc_title = \"My Amazon Picks\";\namzn_assoc_linkid = \"de5e128c14aba7e76d32444f19b44303\";\namzn_assoc_asins = \"B0912L55WG,B00006JSUA,B08LCXZ3WD,B09DQ9LKJV\";\n<\/script>\n<script src=\"\/\/z-na.amazon-adsystem.com\/widgets\/onejs?MarketPlace=US\"><\/script>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><a href=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00194.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"696\" height=\"464\" data-attachment-id=\"7956\" data-permalink=\"https:\/\/diningtraveler.com\/dsc00194\" data-orig-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00194.jpg?fit=800%2C533&amp;ssl=1\" data-orig-size=\"800,533\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.5&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;ILCE-7M3&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1586549022&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;55&quot;,&quot;iso&quot;:&quot;1600&quot;,&quot;shutter_speed&quot;:&quot;0.00625&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"DSC00194\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Preparing yautia for alcapurrias&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00194.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00194.jpg?fit=696%2C464&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00194.jpg?resize=696%2C464&#038;ssl=1\" alt=\"Preparing yautia for alcapurrias\" class=\"wp-image-7956\" srcset=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00194.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00194.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00194.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00194.jpg?resize=696%2C464&amp;ssl=1 696w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00194.jpg?resize=630%2C420&amp;ssl=1 630w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/><\/a><figcaption class=\"wp-element-caption\">Preparing yautia <\/figcaption><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\" id=\"h-what-is-an-alcapurria\">What is an Alcapurria<\/h3>\n\n\n\n<p>Crunchy on the outside and usually filled with picadillo, alcapurrias are a popular snack in Puerto Rico. Paired with a cold beer, they make the perfect beachside snack. At most beach kiosks around the island, you will find alcapurrias on the menu. There are different types of alcapurrias. This alcapurria recipe is the most common, using equal parts green banana and yautia (a root vegetable). Yuca alcapurrias are yummy as well. If yuca is easier to find in your area, substitute the green bananas and yautia for yuca.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><a href=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00225.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"696\" height=\"464\" data-attachment-id=\"7959\" data-permalink=\"https:\/\/diningtraveler.com\/dsc00225\" data-orig-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00225.jpg?fit=800%2C533&amp;ssl=1\" data-orig-size=\"800,533\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;ILCE-7M3&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1586551690&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;55&quot;,&quot;iso&quot;:&quot;1600&quot;,&quot;shutter_speed&quot;:&quot;0.00625&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"DSC00225\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Shaping the Alcapurria&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00225.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00225.jpg?fit=696%2C464&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00225.jpg?resize=696%2C464&#038;ssl=1\" alt=\"Shaping the Alcapurria\" class=\"wp-image-7959\" srcset=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00225.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00225.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00225.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00225.jpg?resize=696%2C464&amp;ssl=1 696w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00225.jpg?resize=630%2C420&amp;ssl=1 630w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/><\/a><figcaption class=\"wp-element-caption\">Shaping <\/figcaption><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\" id=\"h-making-alcapurrias\">Making Alcapurrias<\/h3>\n\n\n\n<p>Alcapurrias may seem difficult to make, but they are pretty straightforward if you have the right equipment. I highly recommend using <a href=\"https:\/\/amzn.to\/3kTFLVG\" target=\"_blank\" rel=\"noreferrer noopener\">a food processor<\/a> to simplify the process. You can also be old school and use a grater if you have time. My mom told me \u201cI haven\u2019t used a grater since the \u201980s, and they taste the same.\u201d <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><a href=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"696\" height=\"464\" data-attachment-id=\"7965\" data-permalink=\"https:\/\/diningtraveler.com\/dsc00283\" data-orig-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?fit=800%2C533&amp;ssl=1\" data-orig-size=\"800,533\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;ILCE-7M3&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1586557727&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;55&quot;,&quot;iso&quot;:&quot;1600&quot;,&quot;shutter_speed&quot;:&quot;0.00625&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"DSC00283\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Alcapurrias&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?fit=696%2C464&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?resize=696%2C464&#038;ssl=1\" alt=\"Alcapurrias\" class=\"wp-image-7965\" srcset=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?resize=696%2C464&amp;ssl=1 696w, https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?resize=630%2C420&amp;ssl=1 630w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/><\/a><figcaption class=\"wp-element-caption\">Alcapurrias<\/figcaption><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\" id=\"h-extra-tips\">Extra Tips <\/h3>\n\n\n\n<p>If you want to save some for later, make them on parchment paper, and then secure them with cling wrap and freeze them. When preparing them, unwrap the alcapurrias and fry them for around ten minutes in very hot oil. Ensure you fry them frozen, if they thaw, they will fall apart in the fryer.\u00a0<\/p>\n\n\n\n<p>Here&#8217;s a step-by-step video of how I made them, using my mom&#8217;s recipe. (I even called her during the video for help!)<\/p>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n\t<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/diningtraveler.com\/2021\/07\/recipe-making-alcapurrias-at-home.html\/print\/7969\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-7969-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-7969\" data-tr-id=\"7969\" class=\"tasty-recipes tasty-recipes-7969 tasty-recipes-display tasty-recipes-has-image\">\n<style>\n.tasty-recipe-responsive-iframe-container-213c03db { position: relative; overflow: hidden; padding-top: 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data-permalink=\"https:\/\/diningtraveler.com\/dsc00283\" data-orig-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?fit=800%2C533&amp;ssl=1\" data-orig-size=\"800,533\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;ILCE-7M3&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1586557727&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;55&quot;,&quot;iso&quot;:&quot;1600&quot;,&quot;shutter_speed&quot;:&quot;0.00625&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"DSC00283\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Alcapurrias&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/diningtraveler.com\/wp-content\/uploads\/2021\/07\/DSC00283.jpg?fit=696%2C464&amp;ssl=1\" \/>\t<\/div>\n\n<header class=\"tasty-recipes-entry-header\">\n\t<h2 class=\"tasty-recipes-title\" style=\"color: #DF1D1D !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Alcapurrias (Puerto Rican Fritters)<\/h2>\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t\t\t\t<p><span data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\"><\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/diningtraveler.com\/2021\/07\/recipe-making-alcapurrias-at-home.html\/print\/7969\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t<div class=\"tasty-recipes-description\">\n\t\t<div class=\"tasty-recipes-description-body\">\n\t\t\t<p><span id=\"docs-internal-guid-3b38a51f-7fff-04aa-0cec-27c84a0f3fce\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;vertical-align: baseline\">Alcapurrias are a Puerto Rican fritter made with a masa (dough) of yaut\u00eda (a root vegetable) and green bananas and filled with savory meat. <\/span><\/span><\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">1 hour 15 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-cutlery\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\">12<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Alcapurrias:<\/span><\/p>\n<p><b id=\"docs-internal-guid-1a0f87b2-7fff-434a-b19d-09452beb1bfd\" style=\"font-weight: normal\">\u00a0<\/b><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Masa:<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">1 lb green banana (around 4 bananas)<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">1 lb yautia (one large or two small tubers)<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">1 packet of saz\u00f3n<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">2 tbsp of achiote oil (if you can&#8217;t find it, just do another packet of saz\u00f3n)<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Adobo to taste<\/span><\/p>\n<p><b style=\"font-weight: normal\">\u00a0<\/b><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Filling:<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Note: you can use different fillings such as corned beef, ground beef, crab. For this recipe, I used ground pork.<\/span><\/p>\n<p><b style=\"font-weight: normal\">\u00a0<\/b><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">1 tbsp of olive oil<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">1 small onion<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">1 lb ground pork<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">2 tbsp tomato sauce<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">1 packet of saz\u00f3n<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">1 tsp of adobo<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">1\/2 cup of sofrito<\/span><\/p>\n<p dir=\"ltr\" style=\"line-height: 1.38;margin-top: 0pt;margin-bottom: 0pt\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">1\/3 cup of finely chopped olives (optional)<\/span><\/p>\n<p><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Cooking oil to fry<\/span><\/p>\n<p><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Banana leaf to shape the alcapurria (if you can&#8217;t find it, brush some olive oil on the parchment paper.<\/span><\/p>\n<p><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">\u00a0<\/span><\/p>\n<!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_67ec4790ebede_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_67ec4790ebede_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tPrevent your screen from going dark\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<p><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">To make picadillo:<\/span><\/p>\n<ol>\n<li id=\"instruction-step-1\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Heat olive oil in a large frying pan, add onions, and cook until translucent<\/span><\/li>\n<li id=\"instruction-step-2\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Add the ground meat and use a spatula or wooden spoon to break it down\u00a0<\/span><\/li>\n<li id=\"instruction-step-3\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Add tomato sauce, sazon, sofrito and olives and stir well, until all the condiments have integrated.\u00a0<\/span><\/li>\n<li id=\"instruction-step-4\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Cook picadillo until cooked through. Around 12-15 minutes. Set aside.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">To make masa:<\/span><\/p>\n<ol>\n<li id=\"instruction-step-5\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Peel green bananas and yautia. Chop in small pieces, around 1-inch cubes. <\/span><\/li>\n<li id=\"instruction-step-6\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Add the vegetables to the food processor in small batches until a smooth masa is created. In between batches, add sazon and achiote oil. Be patient, this will take several minutes as the yautia is very tough. Keep pulsing at high until the masa is smooth.\u00a0<\/span><\/li>\n<li id=\"instruction-step-7\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Place the masa in a storage container and refrigerate for an hour. You can bypass this step if you\u2019re hangry BUT it helps make the masa more pliable. If you have the time, do it!<\/span><\/li>\n<li id=\"instruction-step-8\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">In a large frying pan, add enough oil (I use canola oil) to fill the pan, and warm in medium heat.\u00a0<\/span><\/li>\n<\/ol>\n<p><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Assemble the alcapurrias:<\/span><b id=\"docs-internal-guid-154b232e-7fff-95f2-8903-cc07fd3a4913\" style=\"font-weight: normal\"><\/b><\/p>\n<ol>\n<li id=\"instruction-step-9\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">While the oil heats up, assemble the alcapurrias. In a banana leaf, spoon a little bit of achiote oil (around \u00bd tsp) and then spoon around \u2153 to \u00bd cup of the masa and spread into a circle.<\/span><\/li>\n<li id=\"instruction-step-10\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Hold the banana leaf with the masa in your hand like it\u2019s a hot dog bun and add around \u00bc cup of picadillo. The key is not to overfill them because the alcapurria will break in the fryer. With a spoon, move the masa around the picadillo to cover the alcapurria. If you need to grab a little more masa to cover the meat, go ahead and do it. The key is not to leave any meat exposed because they will fall apart.\u00a0<\/span><\/li>\n<li id=\"instruction-step-11\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Add the alcapurria to the hot oil. Tip: make sure the oil is HOT. Cook for 3-4 minutes on both sides until crispy.\u00a0<\/span><\/li>\n<li id=\"instruction-step-12\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Transfer to a plate with paper towels to absorb the oil.<\/span><\/li>\n<li id=\"instruction-step-13\" style=\"line-height: 1.38\"><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">Enjoy!\u00a0<\/span><\/li>\n<\/ol>\n<p><span style=\"font-size: 11pt;font-family: Arial;color: #000000;background-color: transparent;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline\">\u00a0<\/span><\/p>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipe-video-embed\" id=\"tasty-recipe-video-embed-7969\">\n\t\t\t<div class=\"tasty-recipe-responsive-iframe-container tasty-recipe-responsive-iframe-container-213c03db\"><iframe class=\"fitvidsignore\"   src=\"https:\/\/www.youtube.com\/embed\/ogq9AuOdusA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\t\t<\/div>\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">DiningTraveler<\/span><\/li><li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">60 Minutes<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">15 minutes<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Appetizers<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">Puerto Rican<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n<\/div>\n\n<footer class=\"tasty-recipes-entry-footer\" data-tasty-recipes-customization=\"primary-color.background\">\n\t<div class=\"tasty-recipes-footer-content\">\n\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-instagram\" aria-hidden=\"true\" data-tasty-recipes-customization=\"footer-icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-instagram\"><\/use><\/svg>\n\t\t\t\t\t\t\t<div class=\"tasty-recipes-footer-copy\">\n\t\t\t<h3 data-tasty-recipes-customization=\"footer-heading-color.color h3-transform.text-transform footer-heading.innerText\">Did you make this recipe?<\/h3>\n\t\t\t<div data-tasty-recipes-customization=\"footer-description-color.color footer-description.innerHTML\"><p>Share a photo and tag us @diningtraveler \u2014 we can&#8217;t wait to see what you&#8217;ve made!<\/p>\n<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/footer>\n\n\n\n<script>\nwindow.trCommon={\"minRating\":6,\"ajaxurl\":\"https:\\\/\\\/diningtraveler.com\\\/wp-admin\\\/admin-ajax.php\",\"ratingNonce\":\"\",\"postId\":7966};\nwindow.TastyRecipes = window.TastyRecipes || {};\n\nwindow.TastyRecipes.smoothScroll = {\ninit() {\ndocument.addEventListener( 'click', ( e ) => {\nlet anchor = e.target;\nif ( anchor.tagName !== 'A' ) {\nanchor = anchor.closest( 'a.tasty-recipes-scrollto' );\n}\n\nif ( ! 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They are the perfect comfort food treat and much easier to make than you think! My mom used to treat us to alcapurrias growing up, and every time I bite into one, [&hellip;]<\/p>\n","protected":false},"author":27,"featured_media":7963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7,95,484],"tags":[],"class_list":{"0":"post-7966","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-puerto-rico","9":"category-recipes"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipe: Making Alcapurrias at Home &#8902; The Dining Traveler<\/title>\n<meta name=\"description\" content=\"Learn how to make alcapurrias with this best recipe and video tutorial! 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