Alcapurrias with Cilantro Dipping Sauce

Ingredients

• For the masa (dough) 🌾
• 5 green bananas (guineos verdes) 🍌
• 1 lb yautía (malanga or taro root) 🥔
• 1 tbsp annatto oil (achiote oil) 🧡
• 1 tsp salt 🧂
• For the beef filling 🥩
• 1 lb ground beef 🍖
• 1 small onion, finely chopped 🧅
• 2 garlic cloves, minced 🧄
• 0.25 cup bell pepper, chopped 🫑
• 0.25 cup tomato sauce 🍅
• 1 tsp adobo seasoning 🧂
• 0.5 tsp ground oregano 🌿
• Salt and pepper to taste
• For frying 🫕
• Neutral oil (vegetable or canola)
• Cilantro Dipping Sauce 🌿
• 0.5 cup fresh cilantro
• 0.25 cup mayonnaise
• 2 tbsp lime juice 🍋
• 1 garlic clove 🧄
• Salt to taste 🧂
• Splash of water to thin, if needed

Instructions

1. 1Prepare the masa: Peel the green bananas and yautía. Grate them finely using a box grater or food processor. Mix together with salt and annatto oil until smooth. Refrigerate while preparing the filling.
2. 2Cook the filling: In a pan over medium heat, cook ground beef until browned. Add onion, garlic, and bell pepper; sauté until fragrant. Stir in tomato sauce, adobo, oregano, and salt/pepper. Simmer for 5–7 minutes. Let it cool slightly.
3. 3Shape the alcapurrias: On a piece of banana leaf, wax paper, or plastic wrap, spread about 3 tablespoons of masa into an oval shape. Add 1–2 tablespoons of filling in the center. Use the wrap to fold and seal the masa around the filling.
4. 4Fry them up: Heat oil to 350°F (175°C). Fry alcapurrias for 5–7 minutes each side until golden brown and crispy. Drain on paper towels.
5. 5Make the dipping sauce: Blend all sauce ingredients until creamy and smooth. Taste and adjust lime or salt as needed.
6. 6Serve hot with sauce on the side and smiles all around! 😋