Alcapurrias

These Puerto Rican Alcapurrias are stuffed with a super flavorful Puerto Rican style picadillo that is sure to impress! These alcapurrias are made completely from scratch, stuffed with Puerto Rican style picadillo then deep fried. I have also included instructions on how to air fry alcapurrias. They will not be the same color or texture but are still great if you’re opting for a healthier version and don’t want to consume all that oil. If you enjoyed this alcapurria recipe, then you will definitely love this Chocolate Tres Leches Cake to finish the night off! And if you want to enjoy your alcapurrias with a nice drink, try this Tres Leches Martini or this Key Lime Margarita!

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What Are Alcapurrias?

Alcapurrias are fritters made from green plantains and green bananas. They’re usually stuffed with picadillo, crab, shrimp or even chicken. You can also make them with yautia (taro root) or even add pumpkin to the masa. There are so many variations of this recipe but no matter how you enjoy it, the culture behind them will stay. Alcapurrias are just one of many Puerto Rican street foods which are commonly sold in restaurants or kiosks outside. My husband and I visited my sister in law when she was living in Puerto Rico. She owned a restaurant at the time and served the best alcapurrias ever! That was when I fell in love and decided to recreate them at home.

Ingredients For The Picadillo

• Ground Beef – I like using 93% ground beef. If you are using ground beef that contains more fat, you may want to drain the fat out after cooking.
• Lime Juice – Use freshly squeezed lime juice for best results.
• Olive Oil – Saute the spices and ground beef in cooking olive oil.
• Salt – Always add salt to taste.
• Adobo – Use a homemade version of adobo or store bought.
• Ground Annatto Seeds (or Sazon if you don’t have them) – You can find this ingredient at most latin super markets or by clicking here.
• Cumin – Adding cumin to picadillo is optional but adds bold flavor. Use ground cumin for this recipe.
• Oregano – use oregano purchased from latin supermarkets for the most flavor. You can also purchase it by clicking here.
• Red Pepper (may also use green pepper, yellow pepper or a mix of all of them) – Use red pepper if you like the sweetness. Otherwise, you may use green or any other bell pepper you like.
• Onion – Chop and dice the onion. Saute the chopped onions until translucent.
• Garlic Cloves – Mince the garlic cloves and saute only for 30 seconds.
• Sofrito – You can use homemade soffits for this recipe or store bought. You can find softrito at most latin supermarkets.
• Tomato Sauce – A Good quality tomato sauce works best.
• Pimento Stuffed Olives – This ingredient is optional. I like the flavor it adds to the picadillo.
• Bay Leaves – Again, this is another optional ingredient. However, I highly recommend adding it to the picadillo for flavor.

Ingredients For The Alcapurrias

• Green Plantains – You’ll want to purchase some very green plantains for this alcapurria recipe.
• Green Bananas – The green bananas or guineitos are not to be confused with regular unripe bananas. You can purchase them from most latin supermarkets or by clicking here.
• Salt – I recommend adding salt to taste.
• Achiote Oil (Check Notes To Make Your Own With Annatto Seeds) – This ingredient gives the masa a vibrant color.
• Vegetable Oil – Use vegetable oil for frying. The ideal temperature for frying alcapurrias is between 370-375 degrees F. Achieving the right temperature will ensure your fritters have the perfect texture. I recommend using a thermometer for the most accurate results.

Pulse the green bananas and plantains in the food processor.

You want to achieve a good consistency almost like dough to roll the perfect alcapurrias.

Add the picadillo (Puerto Rican style ground beef) to the center of the dough. Roll the parchment paper up to form the shape and close the alcapurria.

How To Make Puerto Rican Style Picadillo

1. First, start by seasoning the ground beef with lime juice, salt, adobo, cumin and oregano. Set the beef aside for now.
2. Next, chop and dice the red pepper and onion. Chop and mince the garlic cloves.
3. Add olive oil to a pan over medium high heat and wait for it to heat up.
4. Once the oil is hot, add in the red pepper and onion. Saute until the onions are translucent.
5. Add in the minced garlic and saute for 15-20 seconds.
6. Immediately add in the seasoned ground beef and use a meat chopper tool to break up the ground beef. You can also use a wooden spoon or any other kitchen tool you have on hand.
7. Cook the ground beef until it has browned. This takes about 7-10 minutes.
8. Next, add the ground annatto seeds (or Sazon if that’s your preference), sofrito and tomato sauce. Mix well to combine. Taste the ground beef and add more salt if needed.
9. Add the bay leaves and olives, cover and lower the heat to low. Let the ground beef simmer for 10-12 minutes. Check on it and stir occasionally.
10. Transfer the ground beef to a bowl and let it cool down while you prepare the rest of this recipe.

How To Make Alcapurrias

1. First, start by rinsing, peeling and chopping the bananas and plantains.
2. Add the chopped plantains and green bananas to a food processor and combine well until it resembles a thick paste.
3. Transfer the banana and plantain mixture (masa) to a bowl and add salt and achiote oil. (See tips below to make homemade achiote oil). Mix well to combine.
4. Cover and refrigerate for at least 3 hours.
5. Place parchment paper or aluminum foil on your counter. If you use aluminum foil, make sure to spray with cooking spray.
6. Take a 1/4 cup of the masa and place it on top of the parchment paper forming a patty.
7. Make a well in the center of the masa and add 1 heaping tbsp of ground beef.
8. Gently begin folding the parchment paper and rolling the alcupurria to close it. Make sure to seal the sides of the alcapurrias as you are folding them.
9. Unroll them and transfer to a plate. Repeat the same process until all of the masa is finished.
10. Add oil to a pot over medium high heat. The oil should reach a temperature of 375 degrees F for best results. Using a good quality thermometer like this one is ideal.
11. Add the alcapurrias to the hot oil slowly. Make sure not to crowd the pan or you will lower the temperature of the oil. I usually cook about 4 at the same time.
12. Cook the alcapurrias for about 3-4 minutes on each side or until they are a nice brown color and have a firm texture.
13. Remove them from the oil and transfer to a paper towel lined plate.
14. Finally serve warm with a good quality hot sauce like this one, mayochup or exactly the way they are! Enjoy with an ice cold Malta or any drink of your choice!
15. Check tips below for instructions on how to air fry alcapurrias.

Where Can I Buy Annatto Seeds / Achiote Oil?

You can buy annatto seeds or achiote oil at most latin supermarkets or by clicking here. If you can’t find them, you may substitute it for 1 packet of Sazon to add color to the masa.

Storing Suggestions

I recommend storing the alcapurrias in an air tight container in the refrigerator for up to 5 days for optimal freshness. When you’re ready to enjoy them again, simply microwave them or reheat in the oven. You can also freeze alcapurrias if you are planning to store them long term. See the notes below on how to freeze alcapurrias.

Freezing Alcapurrias

Alcapurrias freeze very well. Assemble the uncooked alcapurrias and wrap each one individually in plastic wrap so they hold their shape. Place them in an air tight container in the freezer for up to 3 months. There is no need to defrost the alcapurrias when you are ready to cook them. Simply add an additional 3-4 minutes to the frying time. You can also freeze cooked alcapurrias in an air tight container for up to 3 months and reheat when ready to enjoy.

Tips & Variations

• Purchase achiote oil / annatto oil here or make your own with annatto seeds. Add 1/2 cup of oil and 2 tbsp of annatto seeds to a pot over medium heat. Once it starts simmering, lower the heat and cook for 5 minutes. Run the oil and seeds through a mesh strainer. Save the leftover oil in an air tight container for up to 3 days at room temperature.
• It’s important to make sure your oil is the right temperature before frying the alcapurrias. If the temperature is too low, the alcapurrias will be soggy. If the oil is too hot, the alcupurrias will burn too quickly. The perfect temperature for frying alcapurrias is between 370-375 degrees F. I highly recommend investing in a good quality thermometer for deep frying such as this one.
• You can air fry alcapurrias if you’re looking for a healthier version. Start by preheating the air fryer to 375 degrees F for 3 minutes. Place the alcapurrias inside the air fryer and cook at 375 degrees F for 10-12 minutes or until the texture is nice and firm. Flip them halfway through the cooking process. They will not have the same dark color as deep fried alcapurrias but if you’re watching your diet, this is a great alternative.