Alcapurria Tradicional (Traditional Alcapurria)


2 pounds Yuca, grated* (can substitute with green bananas)
3  cups oil
2 onion, finely chopped
3 garlic cloves, minced
Homemade Dry Adobo Seasoning or salt, pepper, and oregano to taste (about 1/2
teaspoon each)
2 tablespoons spanish style tomato sauce
2  packets sazon  
3 cups oil, for frying
banana leaf or wax paper, for handling

2  pounds chopped meat of your preference
1/4 cup Basic Sofrito
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
salt or Homemade Dry Adobo Seasoning to taste
1 bay leaf
2 tablespoons spanish style tomato sauce
2 tablespoons capers or stuffed spanish olives
1 tablespoon olive oil


Add Sazon, onion, garlic, tomato sauce, and adobo to grated yuca.
Thoroughly mix the maza.
Preheat olive oil in non stick pan.
Cook meat.
Add sofrito, oregano, cumin, black pepper, bay leaf, tomato sauce, and capers.
With banana leaf in hand place one large cooking spoon of masa in center. Slightly
flatten masa.
In the center of the masa place 2 tablespoons of meat filling.
Fold banana leaf over so both sides of masa come together.
Open banana leaf slightly and using back of tablespoon make sure masa is covering meat
filling completely.
Preheat oil for frying over medium heat, preferably in non stick pan.
Slowly slide contents of banana leaf into hot oil.
Fry until golden on both sides.
Place on paper towel to drain excess oil.
*Pregrated yuca can be purchased from the frozen vegetable aisle in your local market.

If using fresh grated yuca, make sure to remove as much natural liquid from yuca as
possible by squeezing excessively. Then add 1 cup of hot water and squeeze out all
liquid again until grated yuca is compact.
Puerto Rican Recipes
Alcapurria Tradicional (Traditional Alcapurria)
Puerto Rican