Alcapurrias

Ingredients

• 8 pcs Cilantro
• 1 pcs Green Banana
• 1 pcs Green Plantain
• 200 g Yautia
• 100 g Pumpkin
• 2 tbsp Annatto Oil
• 1.75 tsp Kosher Salt
• 250 g Ground Beef
• 1 pcs Yellow Onion
• 1 pcs Green Bell Pepper
• 2 pcs Aji Dulce
• 3 pcs Garlic
• 4 pcs Recao
• 3 tbsp Tomato Sauce
• 1 tsp Sazon
• 0.5 tsp Ground Cumin
• 0.25 tsp Black Pepper
• 8 pcs Green Olives
• 1 tbsp Capers
• 1 tsp White Vinegar
• 750 ml Vegetable Oil

Method

1. Heat {annatto_oil} in a medium skillet over medium heat. Add {yellow_onion}, {green_bell_pepper}, {aji_dulce}, {garlic}, {recao}, and {cilantro} with a pinch of {kosher_salt}, and sweat until softened and very fragrant without browning. Add {ground_beef}, patting it dry first, then break it up and sauté until browned and no pink remains. Bloom {sazon}, {ground_cumin}, and {black_pepper} in the fat until aromatic, then stir in {tomato_sauce}, {green_olives}, and {capers}. Add {white_vinegar}, reduce until the filling is thick, glossy, and nearly dry so it will not burst the fritters, then taste and adjust with more {kosher_salt}.
2. Peel {green_banana}, {green_plantain}, {yautia}, and {pumpkin}. Grate them on the fine holes of a box grater into a bowl, then mix with {annatto_oil} and {kosher_salt} until the masa is evenly orange, sticky, and cohesive.
3. With damp hands, flatten portions of the masa from {green_banana}, {green_plantain}, {yautia}, and {pumpkin} in your palm, add a strip of {ground_beef} filling, then enclose and smooth into torpedo shapes. Work gently but firmly so the masa seals without cracks.
4. Heat {vegetable_oil} in a deep pot over medium heat to a steady frying temperature. Fry the shaped alcapurrias in small batches without crowding until deep golden brown and crisp outside and the masa is cooked through. Drain briefly, sprinkle with the remaining {kosher_salt}, and serve at once while the crust is crackling.