Alcapurrias with Cilantro Mojo

Ingredients

• For the Dough (Masa):
• 2 green bananas 🍌 (peeled and grated)
• 1 yautía (malanga or taro root) 🥔 (peeled and grated)
• 1 tsp adobo seasoning
• 1 tsp annatto oil (achiote) 🧡
• For the Filling:
• 0.5 lb ground beef 🥩
• 0.25 small onion, finely chopped 🧅
• 1 garlic clove, minced 🧄
• 1 tbsp tomato sauce 🍅
• 1 tsp sofrito
• 0.5 tsp oregano
• Salt and pepper to taste 🧂
• Optional: 1/4 cup chopped green olives with pimientos 🫒
• For the Cilantro Mojo:
• 1 bunch fresh cilantro 🌿
• 2 garlic cloves 🧄
• Juice of 1 lime 🍋
• 0.25 cup olive oil 🫒
• Salt to taste 🧂
• Optional: 1 small jalapeño (for a kick!) 🌶️
• For Frying:
• Vegetable oil (for deep frying) 🛢️

Instructions

1. 1Make the Filling 🍖
2. 2In a skillet over medium heat, sauté onion and garlic until fragrant. Add ground beef and cook through. Stir in tomato sauce, sofrito, oregano, and olives (if using). Season with salt and pepper. Set aside to cool.
3. 3Prepare the Dough 🥣
4. 4In a bowl, combine grated green bananas and yautía. Add adobo and annatto oil. Mix well until smooth and sticky. Set aside.
5. 5Assemble the Alcapurrias 👋🏽
6. 6On a piece of parchment paper or banana leaf (optional), spread a couple tablespoons of masa into a flat oval. Add 1 tbsp of filling in the center. Fold and seal the masa around it, shaping it like a fat torpedo.
7. 7Fry ‘Em Up 🍳
8. 8Heat oil in a deep skillet (350°F). Carefully place alcapurrias into the hot oil and fry until golden brown and crispy, about 5–6 minutes each. Drain on paper towels.
9. 9Make the Cilantro Mojo 🌿💚
10. 10Blend cilantro, garlic, lime juice, olive oil, salt, and jalapeño (if using) until smooth. Adjust seasoning as needed.
11. 11Serve & Dip! 🎉
12. 12Serve alcapurrias hot with a side of that vibrant cilantro mojo.