For those who love discovering the authentic, local flavors of the places they visit, Alcapurrias de Yuca is a mouthful of Puerto Rico in every bite. It’s funny how certain dishes, seemingly simple, can carry so much tradition and cultural identity within them. The same is true for Alcapurrias. They are not only a popular street food, but in fact, a celebration that unites families in the traditional act of making them together.
How to make Alcapurrias De Yuca
Alcapurrias de yuca is a Puerto Rican dish made from yuca, also known as cassava. Yuca is a starchy root vegetable, and in this dish, it’s typically grated and mixed with various ingredients to form a dough-like consistency. The dough is then filled with a savory mixture, often made with seasoned meat, and it’s shaped into a ball or a cylinder before being deep-fried until golden brown. The result is a delicious and crispy snack with a flavorful filling. It’s a popular street food in Puerto Rico and a tasty example of Caribbean cuisine.
Ingredients:
For the Yuca Dough:
- 2 pounds of fresh, peeled yuca/cassava
- 1 teaspoon of salt
- 1 tablespoon of annatto oil (for the dough color and flavor)
For the Filling:
- 1 pound of ground beef
- 1 tablespoon of annatto oil
- 1 bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- Salt and pepper to taste
Other:
- Oil for frying
Instructions
1. Preparing the Dough:
- Grate the yuca on the fine side of your grater. Alternatively, you can cut the yuca into chunks and use a food processor to blend it into a paste.
- Add salt and annatto oil to the yuca, mixing it well until it turns slightly orange. Set aside.
2. Preparing the Filling:
- Heat the annatto oil in a pan over medium heat. Add in the onion, garlic, and bell pepper and sauté until the onions become translucent.
- Add in the ground beef and cook until the meat is entirely brown.
- Season your meat with salt and pepper. Set it aside and let it cool for a while.
3. Assembling the Alcapurrias:
- Take a scoop of yuca dough and flatten it on your hand. Make sure your hands are wet – this will prevent the dough from sticking.
- Add a spoonful of the meat filling in the center. Fold the dough over to encase the meat thoroughly.
- Shape it into a rounded or elongated form like a small football, ensuring the filling is completely concealed inside the dough. Repeat this with the remaining dough and filling.
4. Frying:
- Heat a considerable amount of oil in a frying pan over medium-high heat. The oil should be enough to submerge your alcapurrias.
- Carefully place your alcapurrias in the oil and fry until they are golden brown, turning them occasionally. This usually takes about 5-7 minutes.
- Once done, remove them with a slotted spoon and drain them on paper towels before serving.
Tips
- You can submerge the yuca in cold water until you’re ready to grate it. This will help keep it from browning.
- The fillings can vary. You could also use crab, shrimp or go completely vegetarian with beans or vegetables.
- If you cannot find fresh yuca/cassava, frozen yuca will work too. Simply thaw and drain before use.
- If you’re not frying the alcapurrias immediately after making them, lay them out in a single layer on a lined baking sheet and freeze. Once they’re frozen, you can store them in a freezer bag until ready to use.
- Your alcapurrias should be fried well – too little and they’ll be raw inside, too much, and they can become too tough. Aim for the golden brown perfection.
What to serve with
Alcapurrias de Yuca are typically served as an appetizer or snack in Puerto Rico, but they can easily be the star of your meal. When serving Alcapurrias de Yuca, you can consider a few methods to enhance the culinary experience further.
1. Dipping Sauces:
Alcapurrias de Yuca becomes even more delectable when paired with dipping sauces. Some popular choices include:
- Mayo-Ketchup Sauce: It’s a traditional Puerto Rican dipping sauce, commonly known as “mayo ketchup” or “salsa rosada,” made by combining mayonnaise, ketchup, and a splash of garlic powder together. It provides a perfect tangy and creamy balance to the hearty alcapurrias.
- Mojito Sauce: This typical Puerto Rican sauce merges olive oil, garlic, pepper, and coriander, and it goes beautifully with the yuca in the alcapurrias.
- Hot Sauce: For those who like to add a bit of heat, serving your alcapurrias with a side of hot sauce can add that extra twang of flavor.
2. Side Dishes:
Alcapurrias can stand as an exquisite center dish when paired with proper sides. Some of the favorite sides include:
- Rice and Beans: A staple food pairing in many cultures, the neutral flavors of rice and beans can complement the rich and savory taste of Alcapurrias de Yuca.
- Fried Plantains or Tostones: Offering a crisp texture and sweet flavor, these can be an ideal pairing alongside the alcapurrias.
- Salad: For a lighter, refreshing contrast, a simple green salad with a tangy vinaigrette can be a great side choice.
3. Drinks:
Alcapurrias are often enjoyed with cold, refreshing beverages. Here are a few you may consider:
- Medalla Light Beer: This Puerto Rican local beer is often the go-to standard for most islanders.
- Pin͂a Colada: This native Puerto Rican drink, made of rum, coconut cream, and pineapple juice, is another great pairing to add a tropical touch.
- Non-Alcoholic Beverages: For those who prefer non-alcoholic options, tropical fruit juices like pineapple or mango would be delectable.
Final thoughts
Alcapurrias De Yuca is the PERFECT recipe for a comforting and healthy meal. The only difficult thing is to resist eating them all on their own as you make them!
More On Puerto Rican Dishes:
Ingredients
- 2 pounds of fresh, peeled yuca/cassava
- 1 teaspoon of salt
- 1 tablespoon of annatto oil (for the dough color and flavor)
- 1 pound of ground beef
- 1 tablespoon of annatto oil
- Oil for frying
- 1 bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- Salt and pepper to taste
Instructions
1. Preparing the Dough:
- Grate the yuca on the fine side of your grater. Alternatively, you can cut the yuca into chunks and use a food processor to blend it into a paste.
- Add salt and annatto oil to the yuca, mixing it well until it turns slightly orange. Set aside.
2. Preparing the Filling:
- Heat the annatto oil in a pan over medium heat. Add in the onion, garlic, and bell pepper and sauté until the onions become translucent.
- Add in the ground beef and cook until the meat is entirely brown.
- Season your meat with salt and pepper. Set it aside and let it cool for a while.
3. Assembling the Alcapurrias:
- Take a scoop of yuca dough and flatten it on your hand. Make sure your hands are wet – this will prevent the dough from sticking.
- Add a spoonful of the meat filling in the center. Fold the dough over to encase the meat thoroughly.
- Shape it into a rounded or elongated form like a small football, ensuring the filling is completely concealed inside the dough. Repeat this with the remaining dough and filling.
4. Frying:
- Heat a considerable amount of oil in a frying pan over medium-high heat. The oil should be enough to submerge your alcapurrias.
- Carefully place your alcapurrias in the oil and fry until they are golden brown, turning them occasionally. This usually takes about 5-7 minutes.
- Once done, remove them with a slotted spoon and drain them on paper towels before serving.
