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Appetizers

Alcapurrias

Ingredients:

Paste (Masa):

---- A----

5 Green Plantains
1 Quart (4 cups) water
1 Tablespoon salt
1 Pound Yautia

---- B----

1 Teaspoon Vinegar
1 Tablespoon fat or Achiote Coloring
(ANNATO)
2 teaspoons salt


Filling:

1/2 pound ground lean beef or pork
1 ounce cured ham
1/2 ounce salt pork
1 clove of garlic, peeled
1/2 small green pepper, seeded
1 sweet chili pepper, seeded
1/2 small onion, peeled
1/2 small tomato
1/2 teaspoon whole dried oregano
1/2 teaspoon salt
1/2 Teaspoon olive oil
1/4 teaspoon vinegar

---- Fat (choose one)----

2 teaspoon lard or vegetable oil(if beef is used)
1/2 teaspoon lard or vegetable oil(if pork is used)

Extra Filling Ingredients:

3 olives, stuffed with pimentos
1/2 teaspoon capers
1 tablespoon fat or Achiote coloring
Lard or vegetable oil for frying


1- Peel plantains. Rinse in water; add salt listed in Paste section A. Drain. Wash and peel yautias.
2- Grate green plantains and yautias. Mix with ingredients listed in Paste section B. .

3- Put ingredients listed in the first filling section in a bowl. Chop finely and mix ingredients thoroughly.
4- In a small CALDERO or Heavy kettle, heat one of the fats listed after the filling section.
(
2 teaspoons if you're using beef, 1/2 tsp if you're using pork).
5- Add contents of the bowl listed in step 3 and mix constantly over high heat until meat loses its red color.
6- Reduce heat to low, add the Extra Filling Ingredients, mix, cover, and cook 15 minutes. (FOR PORK, cook and additional 15 minutes.)
7- Uncover, mix and cook for another 15 minutes.

To shape and cook Alcapurrias:

1- Spread some of the masa in a dessert dish.
2- Place a teaspoon of filling in the center. Cover well with the masa and shape into a cylinder or croquette.
You may also use a piece of heavy wax paper in your hand instead of the dessert dish.
>>Traditionally, a banana leaf (from the tree) is used!<<

3- Fry (one at a time!) in deep fat or oil until cooked golden brown.
4- Remove and drain on paper towel.

Recipe Provided by Armando





 

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