Alcapurrias
Beignets portoricains de pâte de banane verte et taro râpés, farcis de bœuf haché épicé et frits.
Portions
Ingrédients
Nutrition
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Étapes
Make the picadillo
Heat the olive oil in a frying pan over medium heat and cook the sofrito for 2 minutes. Add the beef and ½ teaspoon salt, cook over medium-high heat for 8 minutes, breaking it up, until no pink remains. Stir in the tomato sauce and olives and cook over medium heat about 3 minutes until dry, then let it cool.
- 1 tbsp olive oil
- 3 tbsp sofrito
- ½ tsp salt
- 350 g minced beef
- 2 tbsp tomato sauce
- 6 olives, chopped
✅ C'est prêt quand : meat is fully browned and the mixture looks dry, not wet, and reaches an internal temperature of 71 °C/160 °F
Grate the dough
Finely grate the green bananas and yautía on the smallest holes of a grater, or blend them in a food processor, into a smooth, sticky paste. Wear gloves, as raw green banana can stain your hands.
- 6 green bananas
- 500 g yautía
✅ C'est prêt quand : paste is smooth, sticky and lump-free
Season the dough
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Shape
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Fry
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Serve
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Make the picadillo
Heat the olive oil in a frying pan over medium heat and cook the sofrito for 2 minutes. Add the beef and ½ teaspoon salt, cook over medium-high heat for 8 minutes, breaking it up, until no pink remains. Stir in the tomato sauce and olives and cook over medium heat about 3 minutes until dry, then let it cool.
- 1 tbsp olive oil
- 3 tbsp sofrito
- ½ tsp salt
- 350 g minced beef
- 2 tbsp tomato sauce
- 6 olives, chopped
✅ C'est prêt quand : meat is fully browned and the mixture looks dry, not wet, and reaches an internal temperature of 71 °C/160 °F
Grate the dough
Finely grate the green bananas and yautía on the smallest holes of a grater, or blend them in a food processor, into a smooth, sticky paste. Wear gloves, as raw green banana can stain your hands.
- 6 green bananas
- 500 g yautía
✅ C'est prêt quand : paste is smooth, sticky and lump-free
Season the dough
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Shape
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Fry
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Serve
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The Story Behind the Dish
Alcapurrias are a jewel of Afro-Puerto Rican cuisine, rooted in the African tradition of grating starchy roots into doughs. The coastal town of Loíza and the nearby beach strip of Piñones are famous for them, cooked in kiosks over wood fires.
On weekends, Puerto Ricans drive out to Piñones to eat alcapurrias, bacalaítos and other frituras by the sea.
⭐ Why It's Famous
Crispy outside, soft and earthy inside, with a savoury filling, they're Puerto Rico's best-loved beach snack.
💡 Fun Fact
Seafood versions are filled with crab (jueyes), a speciality of the Loíza coast.
Loíza and Piñones
18.43°N, -65.88°W
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