Alcapurria
Ingredients
- 1 picnic shoulder, diced small
- 4 plantains
- 6 malanga
- 1 bunch of cilantro
- 1/2 green pepper, diced small
- 1/2 red pepper, diced small
- 1 1/4 cup of oil
- 1/2 can of tomato sauce
- 4 ounces annatto seeds
- 1 packet of sazon with annatto
- 1 packet of sazon without annatto
- 1 tablespoon of sofrito
- 3 tablespoon of salt
Instructions
- 1 Add annatto seeds with 1 cup of oil and boil until bright red, strain and set aside.
- 2 Add pork into pot with 1/4 cup of oil
- 3 Add both packets of sazon to pot with the peppers, cilantro, sofrito and tomato sauce.
- 4 Once it starts to boil taste for salt and add a bit of oil infused annatto.
- 5 Blend malanga and plantains until completely smooth to form your masa.
- 6 Add salt to your masa.
- 7 Add 3 tablespoons of the annatto oil and some of the juices from the pork to the masa.
- 8 On parchment paper lightly coat with annatto oil, place a heaping spoonful of the masa and spread, place the meat filling inside and fold over insure all meat is covered
- 9 Heat pot of oil on medium high and fry until golden brown.
Tips:
You can freeze before frying for later. You can either fry frozen on low heat or defrost in fridge overnight.
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