|
ALCAPURRIAS (PUERTO RICAN APPETIZER)
DOUGH (MASA):
A:
5 green plantains
1 quart (4 cups) water
1 tablespoon salt
1 pound yautia
B:
1 teaspoon vinegar
1 tablespoon oil or achiote coloring (annato)
2 teaspoons salt
FILLING:
1/2 pound ground lean beef or pork
1 ounce cured ham
1/2 ounce salt pork
1 clove of garlic, peeled
1/2 small green pepper, seeded
1 sweet chili pepper, seeded
1/2 small onion, peeled
1/2 small tomato
1/2 teaspoon whole dried oregano
1/2 teaspoon salt
1/2 Teaspoon olive oil
1/4 teaspoon vinegar
FAT (CHOOSE ONE):
2 teaspoon lard or vegetable oil (if beef is used)
1/2 teaspoon lard or vegetable oil (if pork is used)
EXTRA FILLING INGREDIENTS:
3 olives, stuffed with pimentos
1/2 teaspoon capers
1 tablespoon fat or Achiote coloring (Aceite de Achiote)
Lard or vegetable oil for frying
Peel plantains. Rinse in water; add salt listed in Paste section A. Drain. Wash and peel yautias.
Grate green plantains and yautias. Mix with ingredients listed in Paste section B.
Put ingredients listed in the first filling section in a bowl. Chop finely and mix ingredients thoroughly.
In a small CALDERO or Heavy kettle, heat one of the fats listed after the filling section (2 teaspoons if you're using beef, 1/2 tsp if you're using pork).
Add contents of the bowl listed in step 3 and mix constantly over high heat until meat loses its red color.
Reduce heat to low, add the Extra Filling Ingredients, mix, cover, and cook 15 minutes. (FOR PORK, cook and additional 15 minutes.)
Uncover, mix and cook for another 15 minutes.
TO SHAPE AND COOK ALCAPURRIAS:
Spread some of the masa in a dessert dish.
Place a teaspoon of filling in the center.
Cover well with the masa and shape into a cylinder or croquette. You may also use a piece of heavy wax paper in your hand instead of the dessert dish. Traditionally, a banana leaf (from the tree) is used!
Fry (one at a time!) in deep fat or oil until cooked golden brown.
Remove and drain on paper towel.
Serve as an appetizer or as an accompaniment to a mixed rice dish. Delicious!
|