Alcapurrias Recipe Kelvin's Kitchen

Get ready to indulge in the irresistible taste sensation of Alcapurrias, a traditional Puerto Rican dish that will tantalize your taste buds with its savory blend of ground beef, spices, and root vegetables. Perfectly shaped and fried to golden perfection, these mouthwatering morsels are packed with flavor in every bite.

About This Recipe

Alcapurrias are a traditional Puerto Rican dish that are often served as a snack or appetizer. They are made with a mixture of ground beef and root vegetables, such as Malanga root, that are shaped into small patties and then fried.

Malanga root is a starchy root vegetable that is commonly used in Caribbean and Latin American cuisine. It is rich in fiber, vitamins and minerals such as potassium and calcium. It's a good source of carbs but it's also low in calories, making it a great alternative to regular flour. Additionally, because of its starchy consistency, it also makes a great thickener in soups and stews, as well as a substitute for potatoes in many dishes.

Ingredients for Alcapurrias

For the ground meat

1 pound of lean ground beef
1 medium-sized onion, diced
4 cloves of garlic, minced
½ teaspoon of Adobo seasoning
1 packet of sazon
1 teaspoon of Italian seasoning
1 teaspoon of paprika
½ teaspoon of cumin
Freshly ground black pepper, to taste
1 15-ounce can of diced tomatoes
1 cup of water

For the Masa

1 pound of Malanga root
6 green bananas
1 green plantain
2 teaspoons of Adobo seasoning
2 packets of sazon
Freshly ground black pepper to taste

Substitutions & Variations

Lean ground beef: Substitute with ground pork or a mix of pork and beef for a richer, more traditional Dominican flavor that adds extra juiciness to the filling.
Malanga root: Replace with yautía or ñame if malanga isn't available, as these Caribbean root vegetables provide similar starchy binding properties with slightly different earthy flavors.
Green bananas: Use yuca (cassava) for half the green bananas to create a denser, chewier masa that holds together better when frying.
Italian seasoning: Swap for fresh oregano and cilantro to give the filling a more authentic Caribbean herb profile that complements the sazon.
Diced tomatoes: Replace with sofrito (a blend of peppers, onions, garlic, and cilantro) for a more traditional Dominican base that intensifies the Caribbean flavors.
Ground beef filling: Try shredded chicken or bacalao (salted cod) for classic Puerto Rican and Dominican variations that offer different textures and coastal flavors.

How to Make Alcapurrias

In a skillet over medium-high heat, add the ground beef and break it up. Saute until it turns brown.
Add the diced onion and saute until it becomes translucent. Add minced garlic and saute for 30 seconds.
Season the beef mixture with Adobo seasoning, sazon, Italian seasoning, paprika, cumin, and black pepper. Saute for 1-2 minutes to wake up the spices.
Add diced tomatoes and water and bring to a simmer. Cook for 10-15 minutes or until the water has been reduced and the sauce has thickened.
Remove the beef mixture from the skillet and set it aside.
Peel the Malanga root, green bananas, and green plantain. Cut them into 1-2 inch pieces and pulse them through a food processor until they reach a smooth consistency.
Season the vegetable mixture with Adobo seasoning, sazon, and black pepper. Mix until evenly incorporated.
To shape the alcapurrias, use two granola bar silicone molds. Spread some of the vegetable mixture in the mold and add some of the beef mixture in the center. Cover the beef with another layer of the vegetable mixture.
Transfer the molds to the freezer for at least four hours before frying.
To fry the alcapurrias, add canola oil to a non-stick frying pan and heat over medium-high heat until 350 degrees Fahrenheit. Reduce the heat to low and fry for 8 minutes per side. Or air fry at 400 degrees Fahrenheit for 10 minutes per side.
Serve the alcapurrias with your favorite dipping sauce.

What to Serve With Alcapurrias

Whether you're looking for a delicious appetizer or a satisfying snack, these Alcapurrias are sure to satisfy your cravings. Serve them with your favorite dipping sauce for the full Puerto Rican experience.

Frequently Asked Questions

1. Can I use a different type of meat other than ground beef?

Yes, you can use any type of ground meat such as pork or turkey.

2. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Just chop them up and use about 2 cups of diced tomatoes.

3. Can I use a different type of root vegetable instead of Malanga root?

Yes, you can use yucca, taro root, or cassava instead of Malanga root.

4. Can I make the alcapurrias in advance?

Yes, you can make the alcapurrias in advance and freeze them for later. Just make sure to freeze them before frying.

5. Can I air fry the alcapurrias instead of deep frying them?

Yes, you can air fry the alcapurrias. Keep in mind that they may come out a bit dryer than when deep frying them.

6. How can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven before serving.

Alcapurrias Video