Alcapurria

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Alcapurria
A tray of alcapurrias
Alcapurria filling
Alcapurria
Course Main course
Place of origin Puerto Rico
Serving temperature Hot
Main ingredients Green Bananas, yautia, achiote, Ground beef
Other information Popular throughout:
Puerto Rico
Dominican Republic
Cuba
Panama
Cookbook:Alcapurria  Alcapurria

Alcapurria is a fritter dish from Puerto Rico, a culinary dish that found its way to the other parts of the Caribbean and Latin America.

Preparation[edit]

An alcapurria is made from a doughy mixture of mashed tubers and vegetable roots (yuca,yams,yautia, and a combination of green bananas or green plantains) that grow on the island. The dough surrounds a center of heavily seasoned meat. Cooks spoon the meat into the center, roll the alcapurria into a distinctive peg shape and deep fry it for several minutes.

The dough surrounding the meat, the masa, is made primarily of green bananas and yautia and may contain grated calabazas (tropical pumpkins), potato, plantains, and other starchy tropical tubers. Cooks usually add achiote and shortening to the masa to give it color and flavor.

The meat is often spicy ground beef, such as picadillo, but can also be crab or chicken. The masa is refrigerated for several hours to achieve a solid consistency, then filled with picadillo, ground beef, etc., and deep-fried in oil. Yuca alcapurrias are often stuffed with crab meat. Alcapurrias are also one of the many dishes served at kiosk stands or cuchifritos.

Other[edit]

In the Republic of Panama, "yuca alcapurrias" are called "carimañolas," stuffed with ground meat "picadillo" and eaten along or with other fried foods "frituras."

See also[edit]

References[edit]

External links[edit]