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, eddoe, 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]

The dough surrounding the meat, the masa, is made primarily of green bananas (guineo) and eddoe (yautía) and may contain grated calabazas (tropical pumpkins), taro, 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 be any chopped meat or seafood. 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. Cassava is grated then squeezed removing as much liquid as possible. The masa is then mixed with annatto oil. Alcapurrias are also one of the many dishes served at kiosk stands and 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]