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ALCAPURRIAS 

Attn: When I state a spoon I mean a regular spoon you eat with, when I state a cup I mean a 14 oz. cup.

(RECIPE FOR 20 ALCAPURRIAS)

  INGREDIENTS FOR THE MASS:  (MASA);

    2  Lbs. WHITE TARO ROOT (YAUTIA)

   5  GREEN PLANTAINS (PLATANOS VERDES)

      1  ENVELOPE OF "SAZON ACCENT"  CORIANDER AND ANNATTO SEASONING

     ADOBO OR SALT TO TASTE (SAL A GUSTO)

4 SPOONS OF CORN OIL.

  INGREDIENTS FOR THE FILLING (RELLENO);

         1/2 LB, MEAT - BEEF (CARNE DE  RES)

      1 OR 2 TABLE SPOONS OF "SOFRITO"  (CUCHARADA)

  ADOBO WITH BLACK PEPPER OR SALT WITH BLACK PEPPER TO TASTE.

   1/2  CHOPPED GREEN PEPPER.

1 or 2 CHOPPED RIPE CHERRY PEPPER/s (RED)

4 SPOONS OF OLIVE OIL

1/4 SPOON OF BASIL LEAVES  

1/4 A CUP OF WATER

4 SPOONS OF RED WINE

1 ENVELOPE OF "SAZON ACCENT" (ORIGINAL )

PROCEDURE:  (PROCEDIMIENTO):

           .  Cut the beef meat into small cubes (1/2 inch), then cook (med. flame) all the "filling" ingredients together, to make a heavy stew type filling.

            .  Peel the taro roots and remove the skin from plantains. Grate the taro roots and the plantains and mix with the other "mass" ingredients, until a soft paste/mass is formed.

            .  With a big cooking spoon, spread a spoonful of the "mass" to form a 3 inch wide and 4 inch long, 1/4 inch thick bed of mass.

           .  Add a couple of spoonfuls of the "filling" in the center of the bed of the mass, (long wise) then mold the mass around the filling to cover it. 

Shape the Alcapurria into a torpedo style, like in the photo.

  Fry the alcapurria in hot oil (med. high) until it is a golden color. 

Best served hot.    

Merry Christmas!

 

By: Eddie Ferrer Velez

12/8/09

      

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