Alcapurrias by Omayra Yautía (taro root) -- 1 pound Green bananas (green plantains 10 green bananas Sazón seasoning (optional) Oil for deep frying (2 cups) Picadillio Method Peel the yautía and grate it on a fine grater into a large bowl. Next peel the green bananas and grate them into the same bowl. Add the sazón and salt and mix together well. Place the masa, or batter, in a food processor and pulse until the batter is fairly smooth. Cut a banana leaf or a piece of wax or parchment paper into a round slightly larger than your hand. Put about 1/2 cup of the batter onto the round and spread it out a bit. Place 2 to 3 tablespoons of the ground beef in the middle of the batter. Using the round, fold the batter up and around the filling, completely enclosing it. Form the batter into a smooth, oval round and set it aside. Continue with the remaining batter and filling until it is used up. Heat about 2 inches of oil in a large pan or deep fryer to about 370°F. Drop a few of the alcapurrias at a time into the oil and fry until well browned on one side. Flip and brown well on the second side. Remove to a paper towel-lined plate and repeat with the remaining alcapurrias. Serve hot with a hefty dash of hot pepper sauce.
Posted on: Sat, 09 Nov 2013 15:03:09 +0000
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