Alcapurrias con Cilantro Crema

Ingredientes

• para the Masa
• 4 green guineos 🍌 (peeled y grated)
• 1 lb yautía (malanga o taro root), grated 🥔
• 1 tbsp annatto oil (achiote) 🧡
• 1 tsp sal 🧂
• para the Filling
• 1 lb ground carne o ground cerdo 🥩
• 2 cloves ajo, minced 🧄
• 0.5 pequeño cebolla, picado en cubos 🧅
• 2 tbsp sofrito 🍅🌿
• 1 tbsp tomate paste
• 1 tsp oregano 🌿
• sal y pepper to taste 🧂
• para Frying
• Neutral oil para deep frying 🛢️
• cilantro Crema
• 0.5 cup sour cream 🥄
• 0.25 cup mayo
• 0.5 cup fresco cilantro 🌿
• 1 ajo clove 🧄
• Juice de 1 lima 🍋
• sal to taste 🧂

Instrucciones

1. 1Make the Masa:
2. 2Grate green guineos y yautía using a box grater o food processor. Mix con annatto oil y sal. reserva in the fridge.
3. 3cocina the Filling:
4. 4In a sartén, saltea cebolla y ajo until translucent. Add sofrito, tomate paste, ground meat, oregano, sal, y pepper. cocina until fully browned y slightly saucy. Cool the filling before assembling.
5. 5Form Alcapurrias:
6. 6On a guineo leaf o parchment paper, spread about 3 tbsp de masa. Flatten into an oval. Add 1–2 tbsp de filling in the center. Carefully fold y seal using the paper to help shape. Repeat.
7. 7Fry:
8. 8calienta oil to 350°F (175°C). Fry each alcapurria until golden brown y 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 sirve.
11. 11sirve:
12. 12Plate alcapurrias con a drizzle de cilantro crema o sirve the crema on the side para dipping. ✨