4 lbs yautía root, also known as malanga or cocoyam
3 green plantains
1 package seasoning with achiote (annatto), to taste
1 tablespoon salt
Enough oil to fry 15 stuffed alcapurrias
For the filling:
1 lb ground beef
2 tablespoons sofrito
1 teaspoon salt
1/2 bell pepper, diced
In a medium-sized skillet, add the sofrito, salt, bell pepper and sauté for a few minutes. Then add the ground beef and stir to evenly break-up the meat. Let cook until the beef is no longer pink and remove from heat. Set aside and let cool. Next peel the plantains and the yautía. Use a food processor to grate these ingredients, then mix until a smooth dough forms. Last, add in the seasoning and salt to the dough. Over a piece of aluminum foil or parchment paper paper, add a toque of oil to grease the surface. Then place a large spoonful of dough onto the foil or paper. Make a well, or small hole in the center and fill with a little stewed meat. Carefully mold the dough to close the hole–if necessary, you can use more dough for covering. To cook the finished alcapurrias, pre-heat the oil for frying. Carefully place the molded alcapurrias into the oil and fry for seven minutes on each side, or until golden brown. When ready, set over a paper towel to remove any excess oil.