Alcapurrias

Step by stepInstructions

1. Grate the yautía and green bananas on the fine holes of a box grater or in a food processor. Mix in the annatto oil and salt until the masa holds together when squeezed.
2. Cook the beef with the sofrito, tomato sauce, adobo and olives until browned and dry, about 8 minutes; let cool.
3. Scoop about 1/2 cup of masa, press it flat in your palm, and mound 2 tablespoons of picadillo in the center. Shape into a smooth 4-inch (10 cm) elongated torpedo, sealing the filling completely.
4. Heat the oil to 350°F (175°C) and fry the alcapurrias in batches, turning often, until deep golden and cooked through, 12 to 15 minutes. Drain on paper towels and serve hot.