Alcapurrias with Garlic Sauce

Ingredients

• For the Masa:
• 2 green bananas 🍌 (peeled and grated)
• 1 lb yautía (malanga) 🥔 (peeled and grated)
• 1 tbsp achiote oil (or annatto-infused oil) 🟠
• 1 tsp salt 🧂
• For the Filling:
• 0.5 lb ground beef or pork 🥩
• 0.25 cup onion, diced 🧅
• 2 cloves garlic, minced 🧄
• 1 tbsp sofrito 🌿
• 1 tbsp tomato sauce 🍅
• Salt and pepper to taste 🧂🌶️
• Optional: green olives 🫒 and chopped cilantro 🌿
• For Frying:
• Neutral oil (vegetable or canola) 🛢️
• Garlic Sauce (Ajillo):
• 0.25 cup olive oil 🫒
• 5 cloves garlic, finely minced 🧄
• 0.5 tsp salt
• 1 tbsp lemon juice 🍋 or vinegar

Instructions

1. 1Prepare the Filling:
2. 2In a pan, heat a little oil and sauté the onion and garlic until fragrant. Add the meat, sofrito, and tomato sauce. Season with salt and pepper. Cook until browned and tender. Set aside to cool.
3. 3Make the Masa:
4. 4In a bowl, mix grated green bananas and yautía. Add achiote oil and salt. Mix well until smooth and sticky.
5. 5Shape the Alcapurrias:
6. 6On a piece of parchment paper or banana leaf, spread about 2–3 tablespoons of masa into a rectangle. Add 1 tbsp of filling in the center. Fold and seal carefully. Shape into a small football-like log.
7. 7Fry Until Golden:
8. 8Heat oil in a deep pan to 350°F (175°C). Carefully slide in each alcapurria and fry until golden brown on all sides, about 6–8 minutes. Drain on paper towels.
9. 9Prepare the Garlic Sauce:
10. 10In a saucepan, heat olive oil over low heat. Add minced garlic and cook gently until fragrant (not browned). Add lemon juice and salt. Stir well.
11. 11Serve Hot:
12. 12Drizzle garlic sauce over each alcapurria or serve on the side for dipping.