Bacalaitos con Creamy Ajo Sauce

Ingredientes

• para the masa (dough):
• 4 green guineos (guineos verdes) 🍌
• 0.5 pound yautía (malanga o taro root)
• 1 tbsp achiote oil (o aceite de oliva + annatto powder) 🧡
• 0.5 tsp sal 🧂
• para the filling:
• 0.5 lb ground carne o ground turkey 🥩
• 1 tbsp sofrito 🧅🌿
• 1 ajo clove, minced 🧄
• 0.25 cup tomate sauce 🍅
• 1 tsp adobo seasoning
• sal y pepper to taste
• para the mango chutney:
• 1 ripe mango, picado en cubos 🥭
• 1 tbsp grated ginger
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar 🍎
• 0.25 tsp chili flakes 🌶
• Pinch de sal
• para frying:
• 2 cups oil (vegetable o canola)

Instrucciones

1. 1Make the masa: Peel y grate the green guineos y yautía using a fine grater. Mix together con achiote oil y sal until smooth y sticky. Refrigerate while preparing the filling.
2. 2cocina the filling: In a pan, saltea sofrito y ajo until fragrant. Add ground meat y cocina until browned. Add tomate sauce, adobo, sal, y pepper. Simmer para 5 minutes. reserva to cool.
3. 3Shape the alcapurrias: Grease your hands con a little oil. Take about ¼ cup de masa, flatten into your palm, add 1 tbsp de filling, then fold the dough over y shape into a pequeño football.
4. 4Fry time: calienta oil in a deep pan over fuego medio. Carefully lower each alcapurria into the oil. Fry 3–5 at a time until golden brown y crispy—about 5–7 minutes.
5. 5Make the chutney: While alcapurrias fry, add mango, ginger, brown sugar, vinegar, chili flakes, y sal to a saucepan. Simmer para 10–12 minutes until thick y jammy. Cool slightly before serving.
6. 6sirve hot: Plate the golden alcapurrias con a spoonful de warm mango chutney on the side. Dip, crunch, y smile 😋