ALCAPURRIAS:
Serves about 18.

4 cups grated yautía (taro root);
3 green plantains, peeled and grated;
2 tsp salt;
3 tb annato oil ( can be substituted with olive oil with 1 tsp bijol );
3 cups Picadillo ( recipe follows ).

For the Picadillo:
1/4 cup olive oil;
2 pounds ground sirloin;
1 onion chopped;
1 tomato chopped;
1/2 cup raisins;
1 green pepper chopped;
1 garlic clove finely minced;
1/2 tsp dried oregano, crumbled;
1 bay leaf, crushed;
8 or more pimento stuffed olives, sliced;
1/4 cup sherry wine;
3 tb tomato sauce;
1 tb. Balsamic vinegar;
1/2 tsp brown sugar;
a pinch of ground pepper;
pinch of ground nutmeg and ground cumin;
1/2 cup sliced almonds;
1/4 cup water,
salt to taste.

Mix the ground beef with all the other ingredients and cook for 30 or more minutes, at medium temperature until the liquid is reduced. This recipe is good for stuffing chickens, meat pies, empanadillas, and with plain white rice.

To continue the alcapurrias, mix the grated taro root, grated plantains, salt and annato oil. Spread some of the taro plantain mix in a paper conveniently greased with some annato oil. Spread the mixture with a spatula. Stuff with 2 tsp Picadillo. Then, cover the filling with more plantain mix and form a cylinder or croquette. Slide and deep fry in medium high oil, until golden brown, for 6 to 8 minutes. Remove and drain on absorbent paper towels, serve hot.