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. Repeat the same steps to shape the rest of the alcapurrias.

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 add the alcapurrias to the hot oil. Fry for 8 minutes per side.

To air fry the alcapurrias, heat the air fryer to 400 degrees Fahrenheit and cook for 10 minutes per side.

Serve the alcapurrias with your favorite dipping sauce. Enjoy!

Note: If you don't have the silicone molds, you can use non-stick parchment paper to shape the alcapurrias.

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