Made with a combination of yucca and green bananas, these alcapurrias are crispy on the outside and soft on the inside. Stuffed with savory beef picadillo, it's a hearty and satisfying dish that will give you a taste of Puerto Rico from wherever you are!

Quick Info

⏱️ 70 min • 🍽️ 6 servings • ⭐ 91%

Tags

[Dairy-Free] • [Gluten-Free] • [Appetizers] • [Dinner] • [Lunch] • [Snacks] • [Under 1 Hour] • [Meal]

Ingredients

• 1 bunch of fresh cilantro
• 1 bunch of fresh culantro
• 1 medium green bell pepper, seeded and roughly chopped
• 5 garlic cloves, 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
• 1½ pounds 80/20 ground beef
• ¼ cup sliced Spanish olives with pimentos
• 1½ teaspoons adobo seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 1.4-ounce packet of Sazón Culantro and Achiote seasoning
• ¼ cup tomato sauce
• 3 unripe bananas, peeled and chopped into 1-inch pieces
• 1 green plantain, peeled and chopped into 1-inch pieces
• 2 pounds yucca root, peeled and cut into 1-inch pieces
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 1.4-ounce packet of Sazón Culantro and Achiote seasoning
• Nonstick cooking spray, for greasing
• 6 cups vegetable oil or neutral oil of choice, for frying
• Hot sauce of choice, for serving

Instructions Preview

1. Make the sofrito: Add the cilantro, culant…
2. Make the filling: Heat the vegetable oil i…
3. Add the ground beef, olives, adobo seasoni…

…and 7 more steps

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Recipe by: Tikeyah Whittle, Andrew Pollock • From: Tasty