Alcapurrias

Another signature dish, lots of calories but worth all of them! this was emailed to me by a friend, source is unknown.

Steps

Fill a bowl with hot water.

Cut the ends of the guineitos and cut a slit lengthwise.

Then place the guineitos in the hot water.

Peel the guineitos and yauta and as you peel place them in the salted water.

If you are going to use a hand grater use the fine side and grate the vegetables into a plastic bowl.

Add the salt , sazon and shortening and mix well.

Refrigerate for 3 hours or for best results overnight.

In a frying pan brown the meat.

Once browned add all the remaining ingredients and stir well then cook at medium heat for 15 minutes.

Taste the meat for seasoning , add more salt if needed to taste.

Heat 2 cups of vegetable oil to 375 degrees.

Take a large piece of aluminum paper and place a little oil on top and smear it around.

Spread about 1 / 4 cup of the alcapurria dough onto the aluminum paper.

Place a tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper to cover the meat.

Using a spoon help glide the dough .

Ingredients

green bananas, taro root, salt, sazon goya con culantro y achiote, shortening, hot water, salt water, ground pork, ham, recao, dried oregano, olive oil, black pepper, pimento stuffed olives, capers