Luquillo-Style Alcapurrias

This version uses whole-food ingredients and minimally refined oils for a flavorful, wholesome twist on the classic.

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Ingredients

  • 3 green plantains, peeled and grated
  • 1/2 lb organic yautía (taro root), peeled and grated (yuca works as a substitute)
  • 1/2 lb organic grass-fed ground beef
  • 1/2 cup organic onion, finely chopped
  • 2 cloves organic garlic, minced
  • 1/2 tsp organic smoked paprika
  • 1/2 tsp organic cumin
  • 1 tsp ground annatto (achiote) bloomed in 1 tbsp avocado oil, for color
  • 1/4 cup organic cilantro or culantro, chopped
  • 1 cup organic avocado oil (for frying)
  • Sea salt to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

  • Half-sheet pan — Bake, broil, or roast appetizers on a flat, rimmed surface.
  • Small ramekins — Individual portions for dips, baked eggs, and small bites.
  • Pastry brush — Brush egg wash or oil on dough without tearing it.

Instructions

  1. Grate the green plantains and yautía into a bowl; stir in the annatto oil and 1 tsp sea salt. Chill the masa at least 30 minutes so it firms up.
  2. Meanwhile, make the picadillo filling: brown the ground beef with the onion, garlic, smoked paprika, and cumin in 1 tbsp avocado oil; stir in the cilantro, season with sea salt, and let it cool.
  3. On a piece of parchment, flatten about 1/3 cup of masa, spoon 1-2 tbsp of filling in the center, and use the parchment to fold the masa around it into a sealed torpedo shape. Repeat with remaining masa and filling.
  4. Heat 1 cup avocado oil to 350°F in a deep skillet and fry the alcapurrias in batches until deep golden brown and cooked through, 6-8 minutes, turning once. Drain and sprinkle with sea salt.

FAQ

Is this Luquillo-Style Alcapurrias gluten-free?

Yes, using almond flour and avoiding wheat-based ingredients ensures a gluten-free version.

Can I bake these instead of frying?

Yes, shape into small patties and bake at 375°F (190°C) for 15-20 minutes for a lighter texture.

What if I don’t have smoked paprika?

Substitute with 1/2 tsp ground chipotle or 1/4 tsp cayenne for heat, or omit for a milder flavor.

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