Alcapurrias with a Spicy Tamarind Sauce

Ingredients

• For the Masa:
• 2 green bananas 🍌 (peeled)
• 1 large yautía (malanga) 🥔
• 1 tbsp annatto oil (achiote oil) 🧡
• 0.5 tsp salt 🧂
• For the Filling (Picadillo):
• 0.5 lb ground beef or ground pork 🐄🐖
• 1 tbsp sofrito 🫑🧄
• 1 tsp adobo
• 0.5 tsp sazón with achiote
• 0.25 cup tomato sauce 🍅
• 6 pimento-stuffed olives, chopped 🫒
• Spicy Tamarind Sauce:
• 0.5 cup tamarind pulp or concentrate 🍯
• 2 tbsp brown sugar
• 1 tsp vinegar
• 1 tsp hot sauce 🌶️
• 1 clove garlic, minced 🧄
• Pinch of salt 🧂
• 0.25 cup water
• For Frying:
• Neutral oil (vegetable or canola) 🛢️

Instructions

1. 1Make the Masa:
2. 2Peel and grate yautía and green bananas into a fine paste. Use a food processor if you like smooth masa. Add salt and annatto oil. Mix until combined and slightly sticky. Refrigerate while you prep the filling. 🌀
3. 3Cook the Filling:
4. 4In a skillet, cook the ground meat over medium heat. Add sofrito, adobo, sazón, and tomato sauce. Simmer until thickened. Add olives. Let cool slightly. 🍳
5. 5Shape the Alcapurrias:
6. 6On a piece of parchment or wax paper, spread 3 tbsp of masa into a rectangle. Place 1 tbsp of filling in the center. Carefully fold and seal into a log shape. Repeat until all masa is used. 🎯
7. 7Fry Until Golden:
8. 8Heat oil in a deep pan to 350°F (175°C). Carefully slide in the alcapurrias and fry 5–6 minutes per side until golden brown. Drain on paper towels. 🔥🥖
9. 9Make the Sauce:
10. 10In a small pot, combine all sauce ingredients. Simmer on low for 5 minutes, stirring often. Adjust spice and sweetness to your liking. It should be tangy, spicy, and just a little sticky. 🍯🌶️
11. 11Serve:
12. 12Plate those golden beauties with a drizzle or dipping bowl of spicy tamarind sauce. Garnish with cilantro or lime zest if you like a pop of green! 🌿🍋