Best 3 Alcapurrias De Puerto Rico Receta Recipes

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Alcapurrias, a golden-brown fritter that encapsulates the flavors of Puerto Rican cuisine, is a savory treat that has captivated taste buds for generations. This delectable dish, made from a combination of mashed green bananas, yucca, and a savory filling, is a symphony of textures and flavors. The crispy exterior yields to a soft and fluffy interior, while the filling, often a blend of seasoned ground beef, pork, or seafood, adds a burst of umami. Alcapurrias are a versatile dish, enjoyed as a hearty breakfast, a satisfying lunch, or a delightful snack.

This article presents a collection of authentic Puerto Rican alcapurrias recipes, each offering a unique take on this classic dish. From the traditional alcapurrias de carne, filled with succulent ground beef, to the seafood-inspired alcapurrias de jueyes, stuffed with tender crabmeat, these recipes cater to diverse palates. Vegetarian and vegan enthusiasts will find solace in the alcapurrias de vegetales, a flavorful combination of assorted vegetables, while those seeking a gluten-free option can indulge in the alcapurrias de yuca, made entirely with yucca root.

Whether you're a seasoned home cook or a novice in the kitchen, these recipes provide clear and concise instructions, ensuring a successful alcapurrias-making experience. Detailed ingredient lists, step-by-step guides, and insightful tips ensure that each alcapurria is crafted to perfection.

As you embark on this culinary journey, let the enticing aromas of alcapurrias fill your kitchen and transport you to the vibrant streets of Puerto Rico. With every crispy bite, you'll taste the passion and heritage embedded in this beloved dish. So, gather your ingredients, fire up your stove, and prepare to savor the irresistible flavors of alcapurrias, a true testament to Puerto Rican culinary artistry.

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.

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.

ALCAPURRIAS RECIPE BY TASTY



Alcapurrias Recipe by Tasty image

Here's what you need: fresh cilantro, fresh culantro, medium green bell pepper, garlics, small yellow onion, adobo seasoning, garlic powder, freshly ground black pepper, vegetable oil, ground beef, spanish olive, dried adobo seasoning, garlic powder, ground black pepper, Sazón Culantro and Achiote seasoning, tomato sauce, unripe bananas, green plantain, yucca root, garlic powder, kosher salt, Sazón Culantro and Achiote seasoning, nonstick cooking spray, vegetable oil, hot sauce

Provided by Tikeyah Whittle

Categories     Lunch

Time 1h10m

Yield 6 servings

Number Of Ingredients 25

1 bunch fresh cilantro
1 bunch fresh culantro
1 medium green bell pepper, seeded and roughly chopped
5 garlics, ends trimmed
1 small yellow onion, roughly chopped
1 teaspoon adobo seasoning
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1 ½ lb ground beef, 80/20
¼ cup spanish olive, with pimentos
1 ½ teaspoons dried adobo seasoning
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)
¼ cup tomato sauce
3 unripe bananas, peeled and chopped into 1-inch (2.5 cm) pieces
1 green plantain, peeled and chopped in 1 in (2.5 cm) pieces
2 lb yucca root, peeled and chopped in 1 in (2.5 cm) pieces
½ teaspoon garlic powder
1 teaspoon kosher salt
1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)
nonstick cooking spray, for greasing
6 cups vegetable oil, or neutral oil of choice, for frying
hot sauce, of choice, for serving

Steps:

  • Make the sofrito: Add the cilantro, culantro, bell pepper, garlic, onion, adobo seasoning, garlic powder, and pepper to a food processor and pulse until the vegetables are broken down and the mixture has the texture of a chunky salsa. Reserve ⅓ cup (75 G) for the filling, then set aside the remaining sofrito for another use. It will keep in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 4 months.
  • Make the filling: Heat the vegetable oil in a large, high-walled skillet over medium-high heat. When the oil is shimmering, add the reserved ⅓ cup (75 G) sofrito and cook, stirring frequently, for 1-2 minutes, until fragrant.
  • Add the ground beef, olives, adobo seasoning, garlic powder, pepper, and Sazón Culantro and Achiote seasoning. Cook until the beef is no longer pink, 5-6 minutes.
  • Add the tomato sauce and stir to combine. Use a slotted spoon to transfer the filling to a large bowl and set aside.
  • Make the masa: Add the bananas, plantain, and yucca to a food processor and pulse until completely smooth, stopping the push the larger pieces to the bottom as you go. Transfer to a large bowl and add the garlic powder, salt, and Sazón Culantro and Achiote seasoning. Mix well to combine.
  • To assemble, grease an 8 x 12-inch (20 x 30 cm) sheet of parchment paper with nonstick spray. Add about ⅔ cup (155 G) masa to the center of the parchment paper. Using a rubber spatula, spread the masa into an oval about ⅓-inch thick, leaving a 1-2-inch (2.5-5 cm) border of parchment around the edges.
  • Scoop ⅓ cup (75 G) beef filling onto the center of the masa, leaving a 2-inch (5 cm) border of masa around the meat. Lift a long edge of the parchment paper up and over the filling to enclose with the masa, then repeat with the other side, then the short edges. The masa should stick to itself. Patch any holes with more masa, then use the parchment to gently roll the alcapurria from side to side to seal, making sure the filling is completely enclosed. Repeat with the remaining ingredients.
  • Heat the vegetable oil in a large, high-walled skillet to 350°F (180°C) over medium heat. Working with 1 wrapped alcapurria at a time, lower a long edge of the parchment into the oil and very gently roll the alcapurria off so it sits flat-side down, being careful not to splatter the oil. Add another alcapurria and fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to transfer to a paper-towel lined plate to drain and cool slightly while you repeat with the remaining alcapurrias.
  • Serve immediately with hot sauce for dipping.
  • Enjoy!

Tips:

  • For a crispier alcapurria, use a combination of green and ripe plantains. The green plantains will provide structure, while the ripe plantains will add sweetness and moisture.
  • Make sure to grate the plantains finely. This will help them to cook evenly and prevent them from becoming too mushy.
  • Season the alcapurria dough generously with salt, pepper, and garlic powder. This will help to enhance the flavor of the dish.
  • Be careful not to overstuff the alcapurrias. If they are too full, they will be difficult to close and may burst open during frying.
  • Fry the alcapurrias in hot oil until they are golden brown and crispy. This will ensure that they are cooked through and have a delicious, crunchy exterior.

Conclusion:

Alcapurrias are a delicious and versatile Puerto Rican dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be filled with a variety of ingredients, making them a great option for any occasion. Whether you are looking for a traditional Puerto Rican dish or a new and exciting appetizer, alcapurrias are sure to please everyone.

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