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grandma ana's alcapurrias

(1 rating)
Recipe by
Ana Alvez
Mahnattan, NY

When I was a kid I was taught how to cook not only by my Mom, but my grandma and Dad. Cooking was a family joy. I thank them everyday, even though my grandma is not here she in my heart!

(1 rating)
yield 7 serving(s)
prep time 1 Hr
cook time 35 Min

Ingredients For grandma ana's alcapurrias

  • 1/2 lb lb
    lean ground meat
  • 1/2 lb lb
    salted pork or cooking pork
  • 1 oz
    spanish cooking ham
  • 2 tsp
    recaito (found in the spanish frozen section)
  • 1/2 tsp
    dried or fresh oregano
  • 1/2 tsp
    goya oilive oil
  • 1 1/2 pkg
    sazon with achiotes (comes in packages)
  • 1/2 tsp
  • 3
    chopped up stuffed olives
  • 1/2 tsp
    capers (chopped them up into little pieces)
  • 5
    very green bananas (sold in spanish stores)
  • 2 lb
    yautia sold in mostly all super markets
  • 2 c
    cooking oil

How To Make grandma ana's alcapurrias

  • 1
    Fill a bowl with hot water. Cut the ends of the green bananas and cut a slit lengthwise. Then place the green bananas in the hot water (hot water makes them peel easier).
  • 2
    Peel the bananas and yautía and as you peel place them in the salted water. If you are going to use a hand grater use the fine side and grate the vegetables into a plastic bowl. Note: If you have a food processor cut the vegetables into small pieces and process until fine. Add the salt, Sazon and shortening and mix well. Place this mixture in the refrigerator for the time it takes you to make the meat filling. You could over night this and do the meat stuffing the next day.
  • 3
    1/2.ounces of tocino (salt pork) 1 ounce of jamón de cocinar (cooking ham) 2 tablespoons of recaíto 1/2 teaspoons of dried oregano This for the meat stuffing 1/2 pound lean ground beef 1/2 teaspoon of olive oil 1/2 teaspoon of Sazon with achiote 1/2 teaspoon of salt 1/4.teaspoon of black pepper 4 large pimento stuffed olives (chopped) 1/2 teaspoon of alcaparras (capers)
  • 4
    Place the hamburger meat in a pan, make sure to separate the meat with a spatula into small pieces. Cook until brown and no longer red in color. Taste the meat once it is cook about 15 to 20 minutes on medium heat.
  • 5
    Set the meat to the side and allow it to cool 5 minutes.
  • 6
    Heat 2 cups of vegetable oil to 375 degrees. If you are experience making these you can use your hand to mold the masa (dough). For all other's you can use aluminum paper, parchment paper or wax paper to mold the masa. Take a large piece of wax paper or parchment paper and place a little oil on top and smear it around.
  • 7
    Spread about 1/4 cup of the alcapurria dough onto your hand, wax paper or parchment paper. Then, place 1 large tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper, parchment paper or wax paper to cover the meat. Using a spoon help glide the dough gently around until it forms an oblong shape. Form all the mesa and place on sheet. Then 1 by 1 add a couple to the boiling oil with spoon,
  • 8
    Don't clutter the pot if not they won't cook right. Cook until golden brown not burnt and blot on paper towels.
  • 9
    Let them cool before eating; if not you will burn your tongue. Makes about 14 but everyone in my family eats 2 that why I said serving for 7

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