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TEST KITCHEN

Puerto Rican Alcapurrias

Puerto Rican Alcapurrias featuring Tio Jorge® Peeled Yuca from @micfood, picadillo, olive, and gouda .

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.

Alcapurria Masa Dough

INGREDIENTS

  • 3 cups Peeled yuca (cassava), grated or processed into a smooth masa
  • 1/4 cup of water (or as needed)
  • 2 tbsp. Olive oil or vegetable oil
  • 1 tsp. Salt
  • 1/2 tsp. Garlic powder
  • 1/4 tsp. Ground black pepper
  • 1/4 tsp. Annato/achiote oil

Picadillo (Ground Beef Filling)

INGREDIENTS

  • 1 lb. Ground beef
  • 1 tbsp. Olive oil
  • 1 ea. Medium onion, finely chopped
  • 1/2 ea. Bell pepper, finely chopped
  • 3 cloves Garlic, minced
  • 1/2 cup Tomato sauce
  • 1/4 cup Green olives, chopped
  • 1/4 tsp. Ground cumin
  • 1/2 tsp. Oregano
  • 1/4 tsp. Ground black pepper
  • tt. Salt
  • 1/4 cup Water (if needed for moisture)
  • 1/2 cup Gouda cheese, cubed (or cheese of choice like mozzarella or Monterey Jack)

METHOD

  1. Prepare the picadillo filling:
    1. Heat 1 tbsp of olive oil in a large skillet over medium heat.
    2. Add the chopped onions, bell peppers, and garlic. Sauté until softened, about 5 minutes.
    3. Add the ground beef to the pan and cook until browned. Use a spoon to break it up into small pieces.
    4. Stir in the tomato sauce, olives, cumin, oregano, black pepper, and salt.
    5. Add water if needed to maintain moisture in the mixture. Let it simmer on low heat for 10-15 minutes, allowing the flavors to meld. Set aside to cool.
  2. Prepare the yuca masa:
    1. Process the peeled yuca in a food processor. Strain. In a large bowl, combine the grated yuca, salt, garlic powder, pepper, and annato/achiote oil.
    2. The consistency should be similar to a thick dough. Add more water if the mixture feels too dry, but don’t make it too sticky.
  3. Form the alcapurrias:
    1. Wet your hands with a little water to prevent the masa from sticking to them.
    2. Take a small ball of the yuca masa (about the size of a golf ball) and flatten it into a thick oval or disc shape, about 1/4 inch thick.
    3. Place a spoonful of the picadillo filling in the center of the masa.
    4. Add a few cubes of Gouda cheese on top of the picadillo filling.
    5. Carefully fold the masa around the filling, sealing the edges to form a long, oval-shaped bundle. Press gently to compact the masa and make sure it holds together.
  4. Fry the alcapurrias:
    1. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). The oil should be enough to submerge the alcapurrias.
    2. Carefully drop the stuffed alcapurrias into the hot oil, a few at a time, making sure not to overcrowd the pan.
    3. Fry for 4-5 minutes, or until golden brown and crispy on all sides.
    4. Use a slotted spoon to remove the alcapurrias from the oil and place them on a paper towel-lined plate to drain excess oil.
  5. Serve:
    1. Serve the alcapurrias hot, as a savory appetizer or side dish. They are delicious on their own or paired with a dipping sauce, such as garlic mayo or a spicy hot sauce.

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