Alcapurrias

Ingredients

• 900g green plantains (about 3 large), peeled
• 450g yautía (taro), peeled
• 3 tbsp achiote (annatto) oil, plus extra for shaping
• 1 tbsp sazón seasoning
• 1.5 tsp salt
• 350g ground beef
• 2 tbsp sofrito
• 3 tbsp tomato sauce
• 1 tbsp chopped Spanish olives (optional)
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• 1 liter neutral vegetable oil, for frying

Before you cook

• Fill a large bowl with cold water and keep it next to your cutting board so the peeled roots don't discolor.
• Peel the green plantains and yautía, dropping the pieces into the cold water as you go.
• Cut the plantains and yautía into chunks small enough for your food processor or grater.
• Cut a dozen small squares of wax paper or plastic wrap to help shape the fritters later.

Steps

1. Heat a skillet over medium heat and add the 350g ground beef, breaking it up with a spoon.
2. Brown the beef for about 6 minutes until no pink remains, then drain off any excess fat.
3. Stir in the sofrito, tomato sauce, chopped olives, oregano and cumin.
4. Simmer the picadillo for 8 minutes until thickened, then spoon it into a bowl and let it cool to room temperature.
5. Drain the plantain and yautía chunks and pass them through a food processor or fine grater until you have a smooth, thick masa.
6. Mix the achiote oil, sazón and salt into the masa until it turns an even orange color throughout.
7. Rub a little achiote oil onto your hands and onto a square of wax paper to keep the masa from sticking.
8. Spread about 3 tablespoons of masa into an oval on the oiled wax paper, leaving a slight well in the center.
9. Spoon a tablespoon of the cooled picadillo into the center of the masa oval.
10. Use the wax paper to help fold the masa over the filling, sealing it into a torpedo shape about 10cm long.
11. Repeat the shaping with the remaining masa and picadillo to make 10 to 12 alcapurrias.
12. Heat the liter of oil in a deep, heavy pot to 350°F (175°C).
13. Lower 2 to 3 alcapurrias at a time into the hot oil without crowding the pot.
14. Fry each batch for about 10 minutes, turning occasionally, until deep golden brown and crisp all over.
15. Lift the fried alcapurrias out with a slotted spoon and drain them on a wire rack or paper towels.
16. Serve the alcapurrias hot, plain or with a wedge of lime.