Quart (4 cups) water
1 Pound Yautia
1 Teaspoon Vinegar
1 Tablespoon fat
or Achiote Coloring
2 teaspoons salt
pound ground lean beef or pork
ounce cured ham
1/2 ounce salt
1 clove of garlic,
1/2 small green
1 sweet chili
1/2 small onion,
1/2 small tomato
1/2 teaspoon whole
1/2 teaspoon salt
1/2 Teaspoon olive
1/4 teaspoon vinegar
Fat (choose one)----
teaspoon lard or vegetable oil(if beef is used)
1/2 teaspoon lard
or vegetable oil(if pork is used)
stuffed with pimentos
1/2 teaspoon capers
1 tablespoon fat
or Achiote coloring
Lard or vegetable
oil for frying
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
7- Uncover, mix and cook for another 15 minutes.
To shape and cook Alcapurrias:
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!<<
Fry (one at a time!) in deep fat or oil until cooked golden brown.
4- Remove and drain on paper towel.
Provided by Armando