Alcapurrias with Cilantro Crema

Ingredients

• For the Masa
• 4 green bananas 🍌 (peeled and grated)
• 1 lb yautía (malanga or taro root), grated 🥔
• 1 tbsp annatto oil (achiote) 🧡
• 1 tsp salt 🧂
• For the Filling
• 1 lb ground beef or ground pork 🥩
• 2 cloves garlic, minced 🧄
• 0.5 small onion, diced 🧅
• 2 tbsp sofrito 🍅🌿
• 1 tbsp tomato paste
• 1 tsp oregano 🌿
• Salt and pepper to taste 🧂
• For Frying
• Neutral oil for deep frying 🛢️
• Cilantro Crema
• 0.5 cup sour cream 🥄
• 0.25 cup mayo
• 0.5 cup fresh cilantro 🌿
• 1 garlic clove 🧄
• Juice of 1 lime 🍋
• Salt to taste 🧂

Instructions

1. 1Make the Masa:
2. 2Grate green bananas and yautía using a box grater or food processor. Mix with annatto oil and salt. Set aside in the fridge.
3. 3Cook the Filling:
4. 4In a skillet, sauté onion and garlic until translucent. Add sofrito, tomato paste, ground meat, oregano, salt, and pepper. Cook until fully browned and slightly saucy. Cool the filling before assembling.
5. 5Form Alcapurrias:
6. 6On a banana leaf or parchment paper, spread about 3 tbsp of masa. Flatten into an oval. Add 1–2 tbsp of filling in the center. Carefully fold and seal using the paper to help shape. Repeat.
7. 7Fry:
8. 8Heat oil to 350°F (175°C). Fry each alcapurria until golden brown and crispy (about 6–8 minutes per batch). Drain on paper towels.
9. 9Cilantro Crema:
10. 10Blend all crema ingredients until smooth. Chill until ready to serve.
11. 11Serve:
12. 12Plate alcapurrias with a drizzle of cilantro crema or serve the crema on the side for dipping. ✨