The classic Alcapurria.

Like the classic American hamburger, alcapurrias are a staple in our cuchifrito universe. I don't know why some feel compelled to alter this simple recipe, "if it ain't broke, don't fix it." Adding plantains, yuca or potatoes to your masa is overkill, and in my opinion, not necessary.

Again, Mother Baya, and now Mrs. Baya, make some killer alcapurrias. I offer a simple recipe:


To serve approximately five people:

* 1 pound of Yautía (Taro root)
* 4 Green bananas (I mean green, if they started to turn they are no good for this application.)
* 2 teaspoons Sazón seasoning
* 1 teaspoon Salt
* 1 pound of ground beef (80% good be ideal)
* Oil for deep frying

Cook the filling first, season it to your liking. Adding some sofrito to your ground beef would not hurt.

Peel the yautía and grate it (I hate this part) on a grater into a large bowl. Peel the green bananas and grate them into the same bowl. A fine grating texture would be good. Add sazón and salt and mix together.

Cut a banana leaf (old-school) or parchment paper (new-school)into a round slightly larger than your hand. Put about 1/2 cup of the batter (known hereafter as la masa) onto the round and spread it out a bit. Place 3 tablespoons of the ground beef filling in the middle of la masa. Using the round, fold la masa and around the filling, completely enclosing it. Form la masa into a smooth, oval round and set it aside.

Heat about 2 inches of oil in a large pan or deep fryer to about 350°F. Drop the alcapurrias into the oil and fry until well browned on one side, flip and repeat.

Remove to a paper towel-lined plate and you're ready to go. With Pasteles season approaching these make an awesome one, two punch.