5 green plantains peeled
3 green bananas peeled
1 med size yautia peeled (taro root)
1 med size potato peeled
1/2 cup of milk
1 envelope of culantro and achiote (coriander and annato)
2 tbsp of oil
salt to taste
Oil for frying
Start by grating the plantains, bananas, yatia, and potato. This process has to be done by hand. Using a food processor does not give you a good consistency. Once done grating these veggies add the milk (this makes the masa maintain a nice light color) annatto envelope, oil and salt, mix really good. Set aside
Now lets make the filling for the Alcapurrias
1/2 pound of ground beef
1 cup of water
2 tbsp of sofrito
4 oz of tomato sauce
1 envelope of cubito (chicken bouillon)
1 envelope sazón with annatto (achiote) coloring
salt to taste
In a sauce pan start cooking the ground beef with a cup of water...once it starts boiling take all that grease sitting on top and get rid of it. Then add the sofrito, tomato sauce, cubito, sazon and salt. Let this cook for at least 15 minutes on med heat.
Now lets make the Alcapurrias
In a deep frying pan on med heat add enough oil to reach half way. Make sure the oil is hot before dropping in the first Alcapurria. The Alcapurrias must be covered at least half way in the pan.
In the palm of your hand add a big scoop of the masa (batter), about 3 tablespoons. Make a dent in the middle and add the ground beef. Using a spoon cover the meat with the masa (batter), and sort of shape them a little bit. Make sure that you can't see the meat. Then slowly take a big spoon and place it under the Alcapurria and lift it and drop it in the frying pan slowly so they won't break. I suggest cooking one and tasting it to make sure is good in salt. Fry until golden brown. Enjoy!!
TIP: If you find it hard to work with the masa..refrigerate for a least half hour, then try again. The masa being cold will make it easier to handle.