Easy Alcapurria de Yuca

4 alcapurrias de yuca and one of them is cut in half.

Print Recipe

5 from 10 votes

Crispy and delicious are these Alcapurrias de Yuca. Make them regular size or the mini version to share.

Prep Time15

Cook Time27

Total Time42

Course: Appetizer, lunch, Snack

Cuisine: Puerto Rican

Servings:

Calories: 359kcal

Author: Stephenie

Equipment

parchment paper

Ingredients

Alcapurria Dough

2 pounds grated yuca
½ tablespoon salt
¼ teaspoon adobo
¼ cup achiote oil

Meat Filling

2 tablespoons sofrito
2 tablespoons tomato sauce
1 pound ground beef
½ cup water
1 ½ teaspoons sazon or 1 packet
1 teaspoon adobo

Frying

2 cups oil

Instructions

Ground Beef

In a medium size pan over high heat add the sofrito and tomato sauce. Cook for about 2 minutes while stirring. Add the ground beef, water, sazon, and adobo. Break apart the meat until you have no chunks left. Cook for 10 minutes and set aside.

Alcapurria Assembly

In a big bowl add the grated yuca, salt, adobo, and achiote seed oil. Mix everything until you see the dough get an even color.
Take parchment paper and cut it into a square of about 7 inches. Add ½ teaspoon of oil onto the parchment.
Add ½ cup of the dough onto the parchment and flatten it until you make a small tortilla shape. Add ¼ cup or 4 tablespoons of beef to the middle of the dough.
Take both ends of the parchment paper and close the alcapurria. With a spoon softly shape the excess dough into the rest of the alcapurria.

Frying

In a large pot over medium-high heat, add 2 cups of oil. Once the oil is hot, slowly add the alcapurrias by taking one end of the parchment and putting it close to the oil so the alcapurria can roll in it. Fry for 3 minutes on each side. You might need to fry in batches depending on your pan size.

Notes

1. Substitutions-

Yuca- You can use store-bought and also use fresh yuca and grated yourself.
Achiote oil- You can make your own in less than 10 minutes with achiote seeds. If you don't have achiote oil for the dough, you can use sazon. But you must add the sazon to the grated yuca before the salt. Then add about half of the salt and taste the dough. This is to make sure the dough is not too salty.

2. Shaping- If is difficult for you to shape the alcapurrias you can give them a rectangular shape and even a round shape.

3. Storing- When storing alcapurrias de yuca, it is best to use a freezer bag. Keep in the fridge for no more than 3 days and in your freezer for no more than 3 months.

4. Yield- This recipe makes 8 (6-inch) yuca alcapurrias. You can make 16 mini ones by doing them half the size of a regular one. When small they'll cook faster so keep an eye while frying

Nutrition