Recipe Index

Ingredients

• 1 onion, chopped coarse
• 1 large Cubanelle pepper, stemmed, seeded and chopped coarse
• 4 oz ajíes dulces, stemmed and seeded
• 8 garlic cloves, smashed and peeled
• 1 oz recao leaves and tender stems (about 1 cup)
• 1 oz cilantro leaves and stems (about 3/4 cup)
• 6 oz 85% lean ground beef
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp granulated garlic
• 1 tsp dried oregano
• 3/4 tsp table salt, for the filling
• 1 tbsp tomato paste
• 2 tbsp water
• 1/2 cup pimento-stuffed green olives, chopped coarse
• 1/4 cup cilantro leaves and stems, chopped
• 1/4 cup vegetable oil
• 1 1/2 tsp annatto seeds
• 5 1/2 to 6 lb green plantains, peeled
• 4 tsp table salt, divided, for the masa
• 3 quarts peanut or vegetable oil, for frying

Method

1. Process the coarse onion, Cubanelle, ajíes dulces, smashed garlic, recao and cilantro in a food processor until finely chopped and almost puréed, scraping down the bowl as needed. Set aside 1/2 cup for the filling and refrigerate or freeze the rest for another use.
2. Cook the ground beef in a skillet over medium-high heat, breaking it into small pieces, until no longer pink, about 5 minutes. Drain off all but a spoonful of fat.
3. Add the chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic, pepper, cumin, granulated garlic, oregano and 3/4 tsp salt and cook for 30 seconds.
4. Stir in the tomato paste, the reserved 1/2 cup sofrito and the water. Simmer until thick and the liquid has mostly evaporated, 5 to 8 minutes.
5. Stir in the olives and chopped cilantro off the heat. Spread the filling on a plate and chill until cold, at least 30 minutes.
6. Warm the 1/4 cup vegetable oil and annatto seeds in a small pan over medium heat until the oil turns deep orange-red, 3 to 4 minutes. Strain out and discard the seeds.
7. Cut the peeled plantains into 1-inch chunks. Process in batches with 2 tsp of the salt until a smooth, thick, sticky purée forms, scraping down the bowl often. Transfer to a bowl, stir in the remaining 2 tsp salt and the annatto oil until evenly coloured. Cover and rest for 30 minutes.
8. Lay a sheet of parchment or a banana leaf on the counter and brush it lightly with frying oil. Spread about 1/3 cup of masa into an oval roughly 5 by 3 inches. Place a heaped tablespoon of cold picadillo along the centre.
9. Lift the parchment to fold the masa over the filling, then press and smooth the edges together to seal completely, forming a torpedo or oval fritter about 4 inches long. Set aside on an oiled tray and repeat to make about 18. Chill for 20 minutes to firm up.
10. Heat the 3 quarts of oil in a large Dutch oven to 350°F. Fry the alcapurrias in batches of 4 or 5, turning occasionally, until deep golden brown and crisp, 5 to 7 minutes per batch. Keep the oil near 350°F between batches.
11. Drain on a wire rack or paper towels and rest for a few minutes, noting the centres are very hot. Serve warm.

Total: 3 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data