The first thing that may come to mind when you hear alcapurria wrapped in wax paper is the gorgeous beaches in Puerto Rico. If you’ve ever been there, you know this tasty snack is popular street food with the vendors. They make THE perfect snack when you want to enjoy the tropics in the comfort of your home. And who doesn’t need a tropical vacation now and then? No need for a trip to Puerto Rico because you can enjoy the tropics right now. Are you ready? Alcapurrias also have a beautiful, toasty orange color due to a spice called achiote in the dough mixture. Achiote is a spice from the bija plant, commonly found in the Caribbean. If you want to keep it traditional, grab a packet at any Hispanic market. If you can’t find it, omit it and season it with your favorite seasonings.
Recipe Ingredients
Masa (Dough)
Picadillo
How to Make Alcapurrias
Masa (Dough)
Prep the Yuca – Cut off both ends of the cassava (yuca) and then cut them in half. Make a shallow cut into the skin and gradually work your knife under the skin to remove it. Split the yuca in half, then remove the inner woody core in the center and discard it. Cut into small chunks and wash immediately to keep them from turning dark. Leave them in cool water until ready to use. (Photo 1) Puree – Pulse the cassava/yuca in a food processor until puree, or use a grater to grate it. You may have to do so in batches. (Photos 2-3) Mix – Pour it into a large bowl, then add the garlic powder, onion, salt, oil, and sazon. Mix thoroughly and set aside. (Photos 4-5)
Picadillo
Saute – Add about 2 tablespoons of canola or olive oil in a skillet, followed by onions, garlic, cumin, smoked paprika, cayenne, and oregano. Sweat it for about a minute. Veggies – Add tomato sauce and bell pepper, and bring to a simmer. Then add ground meat, and cook for 7-10 minutes while stirring frequently. Pour in a little broth or water as needed to prevent burning. Season with salt, chicken bouillon, or sazon. Finally, add olives, green onions, and cilantro, and adjust for seasoning. Remove and set aside.
Assemble
Scoop about 3 tablespoons of the yuca mixture into the palm of your hand. Then flatten it out until it covers the palm of your hand. Fill – Add about 1 tablespoon of picadillo into the center of the dough. Fold it over the filling to enclose it, then gently fold over the dough and roll it out to form a cylinder about 3 inches long. Place on a plate or clean surface. Repeat the process with the remaining dough and filling until you have used up all the dough. (Photo 7-10) Heat oil in a heavy, deep pot, saucepan, or skillet over medium-high heat until it registers 350°F (177℃). Add about 3 alcapurria to the hot oil. You could add more but don’t overcrowd the pan so the dough doesn’t soak up too much oil, making it soggy. Repeat until you fry up all your alcapurrias. Fry, turning them with a slotted metal spoon, until the outside of the alcapurria is golden brown. The filling is cooked through with an internal temperature of 165°F. It should take 7-10 minutes, depending on the size of the alcapurria. (Photo 11) Serve – Remove from the pan with a slotted spoon, and transfer to a paper-towel-lined plate to drain. Serve warm. Repeat with the remaining dough. (Photo 12)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Sometimes, we sacrifice just a little for convenience. So you can assemble the alcapurrias ahead and store them in the refrigerator for up to 24 hours. If you decide to fry them ahead, drain them well. Then store them in the fridge for up to four days. Freezing alcapurrias is a good option. You can assemble and freeze them uncooked for up to 3 months. When ready to fry them, thaw them overnight in the refrigerator and fry them according to the instructions. And you can reheat leftover alcapurria straight from the freezer. Bake or air fry them at 350℉/177℃ for approximately 15 minutes.
Serving and Storage Instructions
Alcapurrias are best served hot and crispy!🤤 Serve them with your favorite dipping sauce and go to town! What’s great about these is you can freeze them for three months. Place them in a single layer on parchment paper so they don’t stick together or get soggy.
What to Serve With Alcapurrias
Alcapurrias are so good all on their own. But they also go well with Thousand Island dressing or better-than-store-bought homemade mayonnaise. For a full meal, make a fresh pineapple cucumber salad. And take yourself straight to the tropics with a summery piña colada.
More Drool-Worthy Tropical Recipes to Try
Conclusion
Alcapurrias are a must-try recipe if you’re craving authentic Puerto Rican comfort food. Are you hungry for more? Check out what’s new on Facebook.
Watch How to Make It
[adthrive-in-post-video-player video-id=”S0KYMQbx” upload-date=”2023-02-07T11:37:49.000Z” name=”ALCAPURRIAS.mp4″ description=”Alcapurrias are a traditional Puerto Rican snack with grated yuca or both yucca and green banana and then stuffed with picadillo – a scrumptious beef filling.” player-type=”collapse” override-embed=”false”] This blog post was originally published in August 2017 and has been updated with additional tips, new photos, and a video.
