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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MASA. | 2. In a food proccesor/blender add the first 4 ingredents together. Its a large batter so you may have to break it into 2 or 3 batches. I use the Ninja and it works BEAUTIFULY. | 3. Once all ingredients are blended put in a large bowl then mix the 3 packets of Sazon and Salt. Yes it is a lot of salt but it won't taste the same with out it. Use a potato masher to mix well. Taste Masa to see if more salt is needed. When fryed you won't taste the salt. | 4. NOTE: Put in fridge over night. Meat mixture CAN NOT be use while hot. The meat will melt the Masa. | 5. MEAT. | 6. In a large pot add ALL the ingredients and allow to simmer for 45 minute. | 7. NOTE: Put in fridge over night. Meat mixture CAN NOT be use while hot. The meat will melt the Masa. (I put this in twice because its VERY important). | 8. Once both Masa and Meat are cold you can start to make your Alcapurrias. You will need LOTS of wax paper cut into large squares. Fold the wax paper in half and make a rectange that will fit your entire hand. The wax paper will be good for 3 or 4 Alcapurrias. After that it breaks apart. You can always use your bare hands but it gets messy. | 9. With a large spoon, place a huge scoop of Masa in the middle of the wax paper in your hand. Spreed the masa so it covers from wrist to finger with a nice think layer. Then place 2 or 3 tbs of the meat in the middle of the Masa. | 10. Fold your hand over and cover the meat with the Masa. Make sure the meat is not exposed. Use as much Masa as you need to cover the meat all the way around. It shoud look like a bullet. | 11. Place your finished Alcapurrias on a cookie sheet until ready to fry. | 12. Warm oil to 350. | 13. Once you have made enough Alcapurrias to fit in your deep pan you can start to fry them. | 14. They will need to fry for 10 minute Try one and if the Masa is still raw in the middle leave the Alcapurrias on longer. If turning too brown before its ready lower your heat. | 15. This is a long process but its worth it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yucca root				-	-	-	-
yautia	1			444.5211	107.184	6.6225	1.8144
green banana	3			-	-	-	-
plantain	2			436.76	114.1662	4.654	1.3246
sazon goya	3			-	-	-	-
salt	2	teaspoons		-	-	-	-
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
sazon goya	1			-	-	-	-
sofrito seasoning	2	tablespoons	bottled	-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
tomato sauce	4	ounces		128.142	20.4007	6.6793	2.2226
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
spanish olive	5		diced	-	-	-	-
green pepper	1/2		diced	14.9	3.4568	0.6407	0.1267
caper	1	teaspoon		0.6593	0.1402	0.0677	0.0247
vegetable oil	3	cups		5637.48	0.0	0.0	654.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.