Alcapurrias

Ingredients

• 2 tbsp annatto seeds
• 0.5 cup vegetable oil – for making annatto oil
• 8 ounces onion – finely chopped
• 3 cloves garlic – minced
• 0.25 cup sofrito
• 16 ounces ground beef
• 2.5 tsp kosher salt
• 0.5 tsp ground black pepper
• 0.5 cup tomato sauce
• 2 tsp sazón seasoning with achiote
• 0.5 tsp dried oregano – crushed
• 0.25 cup pimento-stuffed green olives – chopped
• 1 tbsp capers – drained
• 32 ounces green bananas – peeled and finely grated
• 16 ounces yautía (taro) – peeled and finely grated
• 1 tbsp white vinegar
• 2 quarts vegetable oil – for deep frying

Instructions

1. Make annatto oil: Combine annatto seeds and 0.5 cup vegetable oil in a small saucepan. Warm over low heat until the seeds gently sizzle and the oil turns deep orange-red, 3–5 minutes. Remove from heat, cool 5 minutes, then strain and discard the seeds. Reserve the annatto oil.
2. Start the filling: Heat 2 tbsp annatto oil in a large skillet over medium heat. Add the onion and cook until translucent and lightly softened, 5–7 minutes.
3. Stir in the garlic and cook 30 seconds. Add the sofrito and cook until fragrant and most moisture evaporates, about 2 minutes.
4. Add the ground beef, breaking it up. Season with 1 tsp kosher salt and the black pepper. Cook until browned with no pink remaining, 6–8 minutes.
5. Stir in the tomato sauce, 1 tsp sazón seasoning with achiote, the dried oregano, olives, and capers. Simmer until thick and not watery, 5–8 minutes. Taste and adjust salt if needed. Let the filling cool completely.
6. Make the masa: In a large bowl, combine the finely grated green bananas and yautía. Add 1.5 tsp kosher salt, 1 tsp sazón seasoning with achiote, the white vinegar, and 2 tbsp annatto oil. Mix until a smooth, thick paste forms. Let rest 10 minutes.
7. Prepare to shape: Set a small dish of annatto oil for greasing and line a tray with parchment. Lightly oil your hands, a spoon, or a piece of parchment with annatto oil.
8. Shape the alcapurrias: For each, spread about 1/3 cup masa on the greased parchment into a 4-inch oval about 1/4 inch thick. Place about 2 tbsp cooled filling down the center. Use the parchment to fold the masa over and seal the edges. Shape into a torpedo 4–5 inches long and set on the lined tray. Repeat to make about 12.
9. Heat the frying oil: Pour 2 quarts vegetable oil into a deep pot to a depth of 2–3 inches and heat to 350–360°F.
10. Fry in batches: Slip 3–4 alcapurrias into the hot oil. Fry, turning occasionally, until deep golden brown and crisp, 6–8 minutes; maintain 350–360°F. Doneness cue: shells should be uniformly browned and the centers hot with no raw batter.
11. Drain and serve: Transfer to a rack or paper towels to drain. Rest 5 minutes before serving. Keep cooked alcapurrias warm while you fry the rest.