Alcapurrias: Puerto Rican Fried Masa Filled with Savory Ground Beef Recipe
Alcapurrias are a traditional Puerto Rican fried fritter made from a savory masa of grated green plantains and taro root, filled with a flavorful ground beef mixture. Crispy on the outside and tender inside, they are a popular street food and appetizer, featuring a vibrant blend of Caribbean spices and textures.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8-10 alcapurrias 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Puerto Rican
Ingredients
Scale
Masa
- 1 pound green plantains (about 5 medium-sized)
- 1 pound taro root (or yautía)
- 1 1/2 teaspoons salt (plus more to taste)
- 1 tablespoon achiote oil
Filling
- Olive oil (for sautéing)
- 1 small onion (finely chopped)
- 1/2 pound ground beef
- 1 teaspoon adobo seasoning
- 2 tablespoons sofrito
- 1/4 cup sliced green olives (optional)
- Salt to taste
For Frying
- Vegetable oil (for frying)
Instructions
- Prepare Masa: Peel and grate the green plantains and taro root. In a large mixing bowl, combine the grated plantains and taro root with 1 1/2 teaspoons of salt and 1 tablespoon of achiote oil. Mix thoroughly to create a smooth masa dough that holds together when pressed.
- Cook Filling: Heat a drizzle of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the ground beef, 1 teaspoon adobo, and 2 tablespoons sofrito. Cook until the beef is browned, breaking it up with a spoon as it cooks, about 8 minutes. Stir in the sliced green olives if using. Taste and adjust seasoning with salt. Remove from heat and allow the filling to cool.
- Assemble Alcapurrias: Take a scoop of masa and place it on a piece of parchment paper. Flatten it into an oval shape roughly 1/4 inch thick. Spoon a generous amount of the meat filling into the center. Using the parchment paper, fold the masa over the filling to fully encase it, shaping it into a compact oblong fritter.
- Fry: Heat vegetable oil in a deep fryer or a large, deep skillet to 375°F (190°C). Carefully place the alcapurrias in the hot oil, cooking in batches if needed. Fry for 4 to 7 minutes or until they are golden brown and crispy on the outside. Using a slotted spoon, transfer the alcapurrias to paper towels to drain excess oil. Serve hot.
Notes
- Using parchment paper to shape the alcapurrias helps prevent the masa from sticking to your hands.
- For a vegetarian version, substitute the beef filling with seasoned mushrooms or a bean mash.
- Achiote oil gives the masa a distinctive color and flavor but can be omitted if unavailable.
- The oil temperature should be maintained around 375°F for perfect frying results; lower temperatures can make the fritters greasy.
- Leftover alcapurrias can be reheated in a toaster oven to maintain crispness.
Keywords: alcapurrias, Puerto Rican fritters, green plantain recipe, taro root recipe, Caribbean appetizers, fried snacks
