|Ingredients for the beef mixture|
|White vinegar||1 Tablespoon|
|Sofrito||3 Tablespoon (3 rounded tbsp)|
|Ground beef||1 Pound (You may not need all the cooked beef)|
|Tomato sauce||1/4 Cup (4 tbs)|
|Ground black pepper||3/4 Teaspoon|
|Red pepper flakes||To Taste (Optional)|
|Garlic powder||1 Teaspoon|
|Dried oregano||1 1/4 Teaspoon|
|Onion powder||1 Teaspoon|
|Ingredients for the banana mixture|
|Green bananas||3 Pound|
|Green plantain||1 Large|
|Achiote oil||1/2 Cup (8 tbs)|
|For frying the alcapurrias|
|Oil||1 Cup (16 tbs) (Approx. 1/2|
1. In a large bowl add vinegar and all spices and mix together.
2. When mixture looks crumbly stir in sofrito and mix with the spices.
3. Once mixed pour in 1 tbs oil and then stir in beef with the spices. When meat and spice are blended set aside for 15 minutes to 1 hour.
4. Line a large tray with parchment paper and set aside (to arrange the prepared alcapurrias).
5. Line a large plate with paper towel and set aside (to drain the fried alcapurrias).
6. Place a large skillet on high heat and into the skillet add the meat and spices mixture.
7. When meat has browned, lower temperature to lowest heat setting and stir in tomato sauce. Cover skillet and cook on low heat for 30 minutes.
8. Meanwhile, peel (after cutting the ends off) all green bananas and green plantain. Grate bananas and plantain on finest grate on box type grater.
9. Once done, mix both together in a bowl with a fork.
10. Slowly add in the achiote oil, a little at a time. When achiote oil is incorporated add in salt and pepper to taste. You may also add any spices you wish to use into mixture.
11. Once the meat mixture is cooked (after 30 minutes), remove meat from skillet onto a plate, draining out any excess oil.
12. Using a large spoon (or about 3 tbs for a large alcapurria and 1 tbs for smaller ones) place banana mixture into a piece of parchment paper. Spread out mixture into an oval or circle shape.
13. Use spoon to make a small indented well in the center of mixture. Add in 2 heaping teaspoons of the meat mixture into the indented well. Press meat lightly into banana mixture. Close parchment paper to seal the alcapurria, creating a cylinder shape and the meat will be enclosed completely by the banana mixture.
14. Arrange the similarly prepared alcapurrias into a tray lined with parchment paper, until you are ready to fry them.
15. In a large pan add in approximately ½ inch of oil. When oil is hot lower temperature to med-low heat.
16. Add in alcapurrias. When the bottom and sides of the alcapurria is golden brown, turn them over. Cook until golden brown on all sides. (Takes about 7 - 8 minutes for the large alcapurrias).
17. Once done, drain on a paper towel lined plate.
18. Serve hot as an appetizer or snack and can also be enjoyed as part of a meal.
Use the finest grate on a box grater to mash the green bananas and the plantain.
Please use the grater with caution as the bananas are slippery when mashed and you can easily scrape or cut your fingers against the grate.
Calories 779Calories from Fat 492
% Daily Value*
Total Fat 54 g83.1%
Saturated Fat 11 g55%
Trans Fat 0 g
Sodium 319 mg13.29%
Total Carbohydrates 66 g22%
Dietary Fiber 5 g20%
Sugars 30 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 6232Calories from Fat 3936
% Daily Value*
Total Fat 432 g664.8%
Saturated Fat 88 g440%
Trans Fat 0 g
Sodium 2552 mg106.32%
Total Carbohydrates 528 g176%
Dietary Fiber 40 g160%
Sugars 240 g
Protein 120 g240%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet