Ingredients
- 1 pound green plantains about 5 medium-sized
- 1 pound taro root or yautía
- 1 1/2 teaspoons salt (plus more to taste)
- 1 tablespoon achiote oil
- Olive oil for sautéing
- 1 small onion finely chopped
- 1/2 pound ground beef
- 1 teaspoon adobo
- 2 tablespoons sofrito
- 1/4 cup sliced green olives optional
- Vegetable oil for frying
Instructions
- Peel and grate the green plantains and taro root. Combine them in a mixing bowl with salt and achiote oil to form the masa dough.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, add ground beef, adobo, and sofrito, cook until beef is browned. Stir in optional olives. Season with salt to taste. Set aside to cool.
- Place a scoop of masa on a piece of parchment paper, flatten, add a spoonful of meat filling in the center, and use the parchment to fold the masa over to encase the filling completely.
- Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the alcapurrias until golden brown, about 4-7 minutes. Drain on paper towels.
