![\"peeling](\"https:\/\/i0.wp.com\/www.diningtraveler.com\/wp-content\/uploads\/2022\/06\/Peeling-Yuca-2.jpg?ssl=1\")
<\/a><\/figure><\/div>\n\n\n\nMaking Alcapurrias de Yuca\u00a0<\/h2>\n\n\n\n
Alcapurrias de yuca may sound a bit intimidating, but they’re pretty easy to make. You can also buy pre-peeled frozen yuca at most frozen sections at Latin, African, or Asian supermarkets. I am currently in Brussels and we can find yuca in the Latin or African markets. I was actually quite surprised at how easy is to find yuca in Europe. Peeling yuca can look intimidating at a first glance, however, we cover how to peel yuca in the video. To cut prep time, you can prep the masa and picadillo the day before. I also suggest refrigerating the masa to make it a bit firmer. This will allow you to shape the alcapurrias much easier. <\/p>\n\n\n\n
<\/a>Fillings for the Alcapurrias de Yuca<\/h2>\n\n\n\n
I made this alcapurria de yuca recipe with a savory picadillo filling, but you can also use stewed crab or make a vegan version with finely chopped eggplant or a ground meat substitute. For this recipe, I used a mix of ground pork and beef, and seasoned it with sofrito<\/a>, saz\u00f3n, and adobo.<\/p>\n\n\n\n If you’re looking for a sofrito recipe<\/a> for the picadillo, please find mine here. Ensure that the oil is very hot so the alcapurrias don’t stick to the bottom of the pan, and they’re nice and crispy. You can also shape the alcapurrias in greased parchment paper, cover with plastic wrap and freeze them to fry later. If you’re going to freeze to cook later, ensure you fry the alcapurrias a bit longer, around 5-6 minutes on each side. <\/p>\n\n\n\n Food Processor<\/a><\/a>Cooking Tips<\/h2>\n\n\n\n
Items used (or similar)<\/h2>\n\n\n\n
Cast Iron Frying Pan<\/a>
Badia Sazon Tropical<\/a>
Badia Adobo<\/a>
Achiote Seeds <\/a><\/p>\n\n\n\n