Easy Alcapurria de Yuca

• servings: 8 servings
• active time: 15 minutes
• total time: 42 minutes

Ingredients

2 pounds grated yuca

1/2 tablespoon salt

1/4 teaspoon adobo

1/4 cup achiote oil

2 tablespoons sofrito

2 tablespoons tomato sauce

1 pound ground beef

1/2 cup water

1 1/2 teaspoons sazon (or 1 packet)

1 teaspoon adobo

2 cups oil

Directions

Ground Beef

In a medium size pan over high heat add the sofrito and tomato sauce. Cook for about 2 minutes while stirring. Add the ground beef, water, sazon, and adobo. Break apart the meat until you have no chunks left. Cook for 10 minutes and set aside.

Alcapurria Assembly

In a big bowl add the grated yuca, salt, adobo, and achiote seed oil. Mix everything until you see the dough get an even color.

Take parchment paper and cut it into a square of about 7 inches. Add 1/2 teaspoon of oil onto the parchment.

Add 1/2 cup of the dough onto the parchment and flatten it until you make a small tortilla shape. Add 1/4 cup or 4 tablespoons of beef to the middle of the dough.

Take both ends of the parchment paper and close the alcapurria. With a spoon softly shape the excess dough into the rest of the alcapurria.

Frying

In a large pot over medium-high heat, add 2 cups of oil. Once the oil is hot, slowly add the alcapurrias by taking one end of the parchment and putting it close to the oil so the alcapurria can roll in it. Fry for 3 minutes on each side. You might need to fry in batches depending on your pan size.

Nutrition

• Calories: 359 kcal
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 40 mg
• Sodium: 710 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 11 g