Ingredients
1bunchfresh cilantro
1bunchfresh culantro
1green bell peppermedium, seeded and roughly chopped
5garlicends trimmed
1yellow onionsmall, roughly chopped
1tspadobo seasoning
½tspgarlic powder
½tspblack pepperfreshly ground
1tspvegetable oil
1 ½lbground beef
¼cupspanish olivewith pimentos
1 ½tspadobo seasoningdried
½tspgarlic powder
¼tspground black pepper
1.4ozSazón Culantro and Achiote seasoning(1 packet)
¼cuptomato sauce
3bananasunripe, peeled and chopped into 1-inch (2.5 cm) pieces
1green plantainpeeled and chopped into 1-inch (2.5 cm) pieces
2lbyucca rootpeeled and chopped into 1-inch (2.5 cm) pieces
½tspgarlic powder
1tspkosher salt
1.4ozSazón Culantro and Achiote seasoning(1 packet)
nonstick cooking sprayfor greasing
6cupsvegetable oilor neutral oil of choice, for frying
hot sauceof choice, for serving
Preparation
Add the cilantro, culantro, bell pepper, garlic, onion, adobo seasoning, garlic powder, and pepper to a food processor.
Pulse until the vegetables are broken down and the mixture has the texture of chunky salsa.
Reserve ⅓ cup (75 G) for the filling, then set aside the remaining sofrito for another use.
Heat the vegetable oil in a large, high-walled skillet over medium-high heat.
When the oil is shimmering, add the reserved ⅓ cup (75 G) sofrito and cook, stirring frequently, for 1 to 2 minutes, until fragrant.
Add the ground beef, olives, adobo seasoning, garlic powder, pepper, and Sazón Culantro and Achiote seasoning.
Cook until the beef is no longer pink, 5 to 6 minutes.
Add the tomato sauce and stir to combine.
Use a slotted spoon to transfer the filling to a large bowl and set aside.
Add the bananas, plantain, and yucca to a food processor and pulse until completely smooth, stopping the push the larger pieces to the bottom as you go.
Transfer to a large bowl and add the garlic powder, salt, and Sazón Culantro and Achiote seasoning. Mix well to combine.
To assemble, grease an 8 x 12-inch (20 x 30 cm) sheet of parchment paper with nonstick spray.
Add about ⅔ cup (155 G) masa to the center of the parchment paper.
Using a rubber spatula, spread the masa into an oval about ⅓-inch thick, leaving a 1–2-inch (2.5-5 cm) border of parchment around the edges.
Scoop ⅓ cup (75 G) beef filling onto the center of the masa, leaving a 2-inch (5 cm) border of masa around the meat.
Lift the long edge of the parchment paper up and over the filling to enclose with the masa, then repeat with the other side, then the short edges. The masa should stick to itself.
Patch any holes with more masa, then use the parchment to gently roll the alcapurria from side to side to seal, making sure the filling is completely enclosed. Repeat with the remaining ingredients.
Heat the vegetable oil in a large, high-walled skillet to 350 degrees F (180 degrees C) over medium heat.
Working with 1 wrapped alcapurria at a time, lower the long edge of the parchment into the oil and very gently roll the alcapurria off so it sits flat-side down.
Add another alcapurria and fry for 2 to 3 minutes per side, or until golden brown and crispy.
Use tongs or a slotted spoon to transfer to a paper-towel lined plate to drain and cool slightly while you repeat with the remaining alcapurrias.
Serve immediately with hot sauce for dipping, and enjoy!
