Description
Enjoy a healthier version of our traditional alcapurrias without sacrificing the flavor or texture when baked!
Scale
Ingredients
Annatto Oil
- 1 cup extra virgin olive oil
- ⅓ cup of annatto seeds
Meat filling
- 1 pound ground turkey
- 2 tablespoons annatto oil
- ½ teaspoon salt (low sodium) or to taste
- 2 tablespoons sofrito
- 2 garlic cloves, minced
- 2 tablespoons tomato sauce
- 6 pimento-stuffed green olives, chopped
- ½ teaspoon capers, drained
- 3 sprigs of cilantro, chopped
- 2 ounces lean ham, diced
Dough
- 2 green plantains, peeled*
- 1 pound taro root (yautías), peeled
- 2 teaspoons salt (low sodium) or to taste
- 2 tablespoons annatto oil
12 plantain leaves, cut into 8 x 6 inches or 8 x 8 inches
Use the remaining annatto oil to spread on leaf and brush on top of dough. Save leftover annatto oil in a container with lid for other recipes. Store for 4 to 5 days.
Instructions
- Heat oil and annatto seeds in a saucepan until the oil changes into a red-orange color.
- Strain the annatto oil and set aside.
- Add all the ingredients except ground turkey into a skillet and stir well.
- Saute for 3 to 5 minutes. Place ground turkey into skillet and coat evenly with the seasoned tomato-oil based sauce.
- Stir the meat frequently to obtain a minced texture and avoid any clumps from forming. Cover skillet with lid and cook over medium low heat for 20 to 30 minutes, stirring occasionally.
- Grate the taro roots and green plantains, using the super fine blade of a box grater.
- Place grated dough into a bowl and add salt and annatto oil. Stir dough until color is uniform.
- Spread ½ teaspoon of annatto oil on a plantain leaf.
- Place ¼ cup of dough on top of plantain leaf.
- Make a well in center of dough and place 1 heaping tablespoonful of meat mixture in the center of dough lengthwise.
- Cover meat filling completely with dough with a spoon.
- Lift plantain leaf with both hands and roll the alcapurria from side to side for a round cylinder shape, approximately 4 to 5 inches long, 1-½ to 2 inches wide and ½ to 1 inch thick.
- Brush a small amount of annatto oil on top of each alcapurria.
- Wrap each alcapurrias in the plantain leaf, folding both sides lengthwise.
- Place wrapped alcapurrias on a baking sheet. Bake in oven for 30 minutes at 350°F.
- Partially unwrap each one, exposing the top part of the alcapurrias. Bake for an additional 5 to 10 minutes to brown on top if you so desire.
- Serve warm.
Notes
*If you prefer to use green bananas instead of green plantains for the dough, then you will need 5 green bananas.
- Category: Appetizers and Snacks
- Method: Baked
- Cuisine: Puerto Rican
Keywords: Baked Alcapurrias, Alcapurrias