Best 4 Alcapurias In Annatto Oil Recipes

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**Alcapurrias in Annatto Oil: A Culinary Symphony of Puerto Rican Flavors**

Embark on a culinary adventure to the vibrant island of Puerto Rico with this delectable dish of alcapurrias, a beloved street food and staple of the island's cuisine. These savory fritters, crafted from a blend of green plantains, yuca, and sazon, are filled with a tantalizing combination of ground beef, sofrito, and olives, then expertly fried until golden brown. Immerse yourself in the symphony of flavors as the crispy outer layer gives way to a tender and flavorful interior, perfectly complemented by the vibrant annatto oil, adding a vibrant hue and a subtle nutty aroma. Discover the secrets behind this iconic dish with our collection of recipes, each offering unique variations to suit your taste preferences. From the traditional alcapurrias de carne to the vegetarian delight of alcapurrias de jueyes, and the irresistible alcapurrias de bacalao, our culinary journey promises an explosion of flavors that will transport you to the heart of Puerto Rican cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

ALCAPURRIAS



Alcapurrias image

Provided by Food Network

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

5 tablespoons canola oil
1/2 yellow onion, chopped
2 tablespoons sofrito
1 pound ground beef sirloin
6 tablespoons tomato sauce
1 tablespoon adobo seasoning
1/2 tablespoon salt
6 to 8 green olives
1 1/2 pounds taro root
3 green bananas
2 tablespoons annatto oil, plus additional for the wax paper
1 1/4 tablespoons adobo seasoning
3/4 tablespoon salt
Canola oil, for cooking the fritters
Hot sauce, optional

Steps:

  • For the meat: Place a skillet over medium heat and add the canola oil, onions and sofrito. Cook 1 minute, then add ground beef, tomato sauce, adobo, salt and olives. Mix well and let cook until brown, about 6 minutes. Set aside to cool.
  • For the fritters: With a knife, cut the skin off the taro root and peel the bananas. Grate the taro root and bananas on the small holes of a box grater. Mix them with the annatto oil, adobo and salt in a bowl. Refrigerate for 1 hour, since the chilled dough is easier to assemble. (This is optional.)
  • To assemble the fritters, use wax paper as your base. Cover the center with some annatto oil. Take a heaping 1/4 cup dough and set it in the center of the paper. Spread thinly, then add 3 tablespoons ground beef mixture to the center. Wrap both ends of the paper over each other to make a cylinder-shaped fritter. Push down on the dough to seal the meat inside the fritter. Make sure the dough is sealed completely on both ends and the center. If there are holes, seal them with extra dough, using your finger.
  • Heat several inches of canola oil in a Dutch oven or deep-fryer to 350 degrees F.
  • Slide the fritters into the hot oil for 5 to 6 minutes. Place them on a plate with a paper towel so the grease is absorbed. Serve immediately with hot sauce if desired.

BAKED ALCAPURRIAS



Baked Alcapurrias image

Enjoy a healthier version of our traditional alcapurrias without sacrificing the flavor or texture when baked!

Provided by Aida's Kitchen®

Categories     Appetizers and Snacks

Time 1h

Number Of Ingredients 16

1 cup extra virgin olive oil
⅓ cup of annatto seeds
1 pound ground turkey
2 tablespoons annatto oil
½ teaspoon salt (low sodium) or to taste
2 tablespoons sofrito
2 garlic cloves, minced
2 tablespoons tomato sauce
6 pimento-stuffed green olives, chopped
½ teaspoon capers, drained
3 sprigs of cilantro, chopped
2 ounces lean ham, diced
2 green plantains, peeled
1 pound taro root (yautías), peeled
2 teaspoons salt (low sodium) or to taste
2 tablespoons annatto oil

Steps:

  • Heat oil and annatto seeds in a saucepan until the oil changes into a red-orange color.
  • Strain the annatto oil and set aside.
  • Add all the ingredients except ground turkey into a skillet and stir well.
  • Saute for 3 to 5 minutes. Place ground turkey into skillet and coat evenly with the seasoned tomato-oil based sauce.
  • Stir the meat frequently to obtain a minced texture and avoid any clumps from forming. Cover skillet with lid and cook over medium low heat for 20 to 30 minutes, stirring occasionally.
  • Grate the taro roots and green plantains, using the super fine blade of a box grater.
  • Place grated dough into a bowl and add salt and annatto oil. Stir dough until color is uniform.
  • Spread ½ teaspoon of annatto oil on a plantain leaf.
  • Place ¼ cup of dough on top of plantain leaf.
  • Make a well in center of dough and place 1 heaping tablespoonful of meat mixture in the center of dough lengthwise.
  • Cover meat filling completely with dough with a spoon.
  • Lift plantain leaf with both hands and roll the alcapurria from side to side for a round cylinder shape, approximately 4 to 5 inches long, 1-½ to 2 inches wide and ½ to 1 inch thick.
  • Brush a small amount of annatto oil on top of each alcapurria.
  • Wrap each alcapurrias in the plantain leaf, folding both sides lengthwise.
  • Place wrapped alcapurrias on a baking sheet. Bake in oven for 30 minutes at 350°F.
  • Partially unwrap each one, exposing the top part of the alcapurrias. Bake for an additional 5 to 10 minutes to brown on top if you so desire.
  • Serve warm.

Nutrition Facts : ServingSize 1 Alcapurrias, Calories 199, Sugar 4.6 g, Sodium 307.7 mg, Fat 10.6 g, Carbohydrate 19 g, Fiber 1.4 g, Protein 9.3 g, Cholesterol 28.7 mg

ALCAPURIAS



Alcapurias image

Provided by Evette Rodriguez

Categories     appetizer

Time 1h

Yield 30 or so depending on the size

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon annatto seeds
1 pound yautia (root vegetable), peeled and chopped
1 medium green plantain peeled and chopped
2 teaspoons salt
2 tablespoons sofrito, (recommended my brand Sofrito, alternatively, Goya Sofrito)
1 pound ground beef
1/2 packet Latin seasoning mix (recommended: Sazon)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 cup beef stock, (recommended, boxed organic)
1/2 cup raisins, soaked in dark Puerto Rican rum
Oil, for frying

Steps:

  • In a small saucepan heat 1 tablespoon of the olive oil with the annatto seeds until the olive oil changes color; it should be a mild orange/red. Strain and set aside.
  • Using a food processor, process the yautia and green plantain on medium speed until nice and smooth; add the salt and strained annatto oil. Now you have a fresh masa; place in the refrigerator.
  • Preheat a large Dutch oven on medium-high heat. Add the remaining tablespoon of olive oil and sofrito. Stir-fry for 1 minute and add the ground beef. Brown the beef and add the Latin seasoning mix, garlic powder, onion powder and oregano mixing well. Add the beef stock and simmer on medium-low for 10 minutes. Remove the beef from the heat, strain the raisins and add them to the beef mixture mixing well. Set aside to cool.
  • Remove the masa from the refrigerator and using 1 to 2 tablespoons (depending on how large you want them) scoop out of the bowl and into the palm of your water moistened hand patting into a round disk to prepare it for the filling (the masa can be a little too pliable; if you notice that you can't form a round disk, place the masa in the refrigerator to firm it up before proceeding). Add a teaspoon or more of beef mixture to the center of the masa and using a patting motion (as if you were making a snow ball) pat the masa around the beef to form a ball being very careful not to let the beef stick out of the plantain. Continue forming the balls until both mixtures are finished. Leftovers of either can be saved for your next meal (I'll show you what to do with them in a future recipe).
  • Preheat a large Dutch oven on high and add enough oil to comfortably fry the Alcapurias (about 2 to 3 cups). (Heat the oil to 350 degrees F if you are frying them fresh; if frozen, lower the temperature to 325 degrees F.) When the oil has reached the desired temperature, carefully add the alcapurias 1 at a time making sure not to crowd the pan. Remove and drain on a thick bed of paper towels; transfer to a cooling rack once drained and store in a warm oven until you have completed frying them all.
  • To serve: Alcapurias can be placed on a dish and passed around to your guests or on a serving platter and placed on your buffet. They do not require a sauce, topping or dip of any kind. Their unique taste will carry them on your buffet all on their own!

ALCAPURRIAS DE JUEYES (CRAB-STUFFED FRITTERS)



Alcapurrias de Jueyes (Crab-Stuffed Fritters) image

Puerto Rico is famous for its fritters, and alcapurrias are among the most coveted. Imagine a tamale made of green banana and root vegetable masa that is stuffed with savory meat or seafood, and then deep fried. You typically get them from the kioskos, roadside stands along Puerto Rico's beaches and highways, particularly in Loíza, a town on the northeastern coast that is the island's African heart. At home, they're often made over the holidays, as many hands make light work. The flavor is unmistakable: earthy green banana and taro cut by savory sofrito, briny capers and delicate crab meat. The filling, often called a salmorejo, is usually made from local land crabs, but commercially available lump crab is a fitting substitute. This recipe is adapted from one by María Dolores "Lula" de Jesús, the 84-year-old owner of El Burén de Lula in Loíza, who is considered by many to be a madrina, or godmother, of this and other dishes with African origins.

Provided by Von Diaz

Categories     finger foods, seafood, appetizer, side dish

Time 2h

Yield About 32 fritters

Number Of Ingredients 15

3/4 cup vegetable oil or lard
3 tablespoons annatto seeds
Kosher salt
2 pounds white yautia (taro root)
2 green bananas
1/2 cup annatto oil
3 tablespoons annatto oil
1/2 cup sofrito
2 tablespoons drained capers, chopped
1 teaspoon store-bought or homemade sazón
1 teaspoon kosher salt, plus more to taste
1 pound lump crab meat (about 2 cups)
1 tablespoon annatto oil
Vegetable oil, as needed (about 4 cups)
Hot sauce, for serving

Steps:

  • Prepare the annatto oil: In a small saucepan, heat oil and annatto seeds over medium-high. Once the mixture comes to a rolling simmer, remove saucepan from stove, stir to combine, then let rest for 5 minutes. Transfer oil to a heat-safe container, straining out seeds through a fine-mesh sieve, and set aside. (Makes 3/4 cup.) You'll use this oil in three separate steps to come.
  • Prepare the masa: Fill a large bowl with cold water and a fistful of salt. Peel and chop yautia and green bananas into 1-inch pieces, then soak in the salted water until ready to process.
  • Cut at least 32 squares of wax paper about 4 to 5 inches each. (Traditionally, banana leaves are used, but, since they can be difficult to source, wax paper is an appropriate substitute.)
  • Drain yautia and bananas well, then use a clean cloth to dab any excess water. Working in two batches, add half the drained yautia and bananas to the food processor with 1 tablespoon salt, and pulse until fully incorporated. Repeat with the remaining yautia, bananas and 1 tablespoon salt, processing to the texture of chunky hummus.
  • Return the first batch of blended yautia and bananas to the food processor, turn it on and gradually pour in 1/2 cup annatto oil, blending the mixture until smooth and dark yellow in color. Taste for salt, then transfer to a large bowl and refrigerate for an hour or more so it can set. (This will make about 9 to 10 cups of masa.)
  • Prepare the filling: In a medium saucepan, bring 3 tablespoons annatto oil to a simmer over medium heat. Add sofrito, capers, sazón and 1 teaspoon salt, and cook, stirring occasionally, for 5 minutes, until most of the liquid has evaporated. Lower heat to medium-low and add crab meat, stirring well to incorporate. Cook for another 3 to 5 minutes, stirring occasionally until flavors blend and crab has soaked up the seasoning. Adjust salt as needed.
  • Create an assembly line on a long dining table or counter, preferably atop a cloth or towels you don't mind getting stained. From left to right, arrange the remaining annatto oil, wax paper squares, masa, crab filling and a large plate or baking sheet. Have a finger bowl with water and a clean towel available in case your hands get messy.
  • Using a small teaspoon, smear about 1/8 teaspoon of annatto oil in a wide oval shape nearly to the edge of the paper. Add about 2 tablespoons of masa, then spread in a wide oval over the annatto oil, leaving at least a 1/2-inch border of paper uncovered. Add about 2 to 3 teaspoons crab to the center of the masa, taking care not to overfill. Fold the paper in half, creating a half-moon shape, and seal the edge by pressing the masa lightly with your fingers, careful not to let the filling spill out. Stack carefully on a plate or baking sheet, and return to the fridge until ready to fry. (These fry up best when they've had time to rest in the refrigerator. If you'd like to prepare these ahead of time, you can refrigerate them for several hours, or store in the freezer for several months. They can be fried directly from the freezer.)
  • In a deep, heavy-bottomed pan or deep fryer, bring about 2 inches of vegetable oil (at least 4 cups) to a simmer over medium-high heat until it reaches 350 degrees on a candy thermometer. Working in batches, carefully transfer each alcapurria to the simmering oil, sliding it off the paper onto your hand, then carefully dropping in the oil. Gently nudge the alcapurrias with heat-safe tongs to prevent them from sticking. (The filling may burst through the edges, causing oil to splatter, so keep a splatter guard handy, if you have one.) Turn each fritter a few times until evenly dark golden brown, about 5 to 7 minutes.
  • Remove from oil and drain on a baking sheet lined with paper towels and cook remaining alcapurrias. Let rest for at least 5 minutes before eating, as they are quite hot. Sprinkle each bite with your hot sauce of choice.

Tips:

  • For a crispy alcapurria, make sure the dough is well-chilled before frying.
  • If you don't have annatto oil, you can use olive oil or vegetable oil instead.
  • Be careful not to overcrowd the pan when frying the alcapurrias. This will cause them to stick together and not cook evenly.
  • Serve the alcapurrias hot with your favorite dipping sauce.

Conclusion:

Alcapurrias are a delicious and easy-to-make Puerto Rican snack or appetizer. They are perfect for parties or potlucks. With their crispy exterior and flavorful filling, alcapurrias are sure to be a hit with everyone. So next time you're looking for a new recipe to try, give alcapurrias a try. You won't be disappointed!

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