Alcapurrias con Cilantro Dipping Sauce

Ingredientes

• para the masa (dough) 🌾
• 5 green guineos (guineos verdes) 🍌
• 1 lb yautía (malanga o taro root) 🥔
• 1 tbsp annatto oil (achiote oil) 🧡
• 1 tsp sal 🧂
• para the carne filling 🥩
• 1 lb ground carne 🍖
• 1 pequeño cebolla, finamente picado 🧅
• 2 ajo cloves, minced 🧄
• 0.25 cup bell pepper, picado 🫑
• 0.25 cup tomate sauce 🍅
• 1 tsp adobo seasoning 🧂
• 0.5 tsp ground oregano 🌿
• sal y pepper to taste
• para frying 🫕
• Neutral oil (vegetable o canola)
• cilantro Dipping Sauce 🌿
• 0.5 cup fresco cilantro
• 0.25 cup mayonnaise
• 2 tbsp lima juice 🍋
• 1 ajo clove 🧄
• sal to taste 🧂
• Splash de water to thin, if needed

Instrucciones

1. 1Prepare the masa: Peel the green guineos y yautía. Grate them finely using a box grater o food processor. Mix together con sal y annatto oil until smooth. Refrigerate while preparing the filling.
2. 2cocina the filling: In a pan over fuego medio, cocina ground carne until browned. Add cebolla, ajo, y bell pepper; saltea until fragrant. Stir in tomate sauce, adobo, oregano, y sal/pepper. Simmer para 5–7 minutes. Let it cool slightly.
3. 3Shape the alcapurrias: On a piece de guineo leaf, wax paper, o plastic wrap, spread about 3 tablespoons de masa into an oval shape. Add 1–2 tablespoons de filling in the center. Use the wrap to fold y seal the masa around the filling.
4. 4Fry them up: calienta oil to 350°F (175°C). Fry alcapurrias para 5–7 minutes each side until golden brown y crispy. Drain on paper towels.
5. 5Make the dipping sauce: Blend all sauce ingredients until creamy y smooth. Taste y adjust lima o sal as needed.
6. 6sirve hot con sauce on the side y smiles all around! 😋