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

6 servings
  • 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

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organic grass-fed ground beef
organic grass-fed ground beef Shop →
organic onion, finely chopped
organic onion, finely chopped Shop →
organic garlic, minced
organic garlic, minced Shop →
organic smoked paprika
organic smoked paprika Shop →
organic cumin
organic cumin Shop →
organic cilantro or culantro, chopped
organic cilantro or culantro, chopped Shop →
avocado oil
avocado oil Shop →

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What you'll need

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.

Can I use coconut flour instead of yautía for the dough?

While you can try coconut flour as a substitute, it might yield a different texture. Yautía is recommended for its unique flavor and creamy consistency.

How long can these be stored and how should they be kept once made ahead of time?

Store alcapurrias in the refrigerator for up to 3 days wrapped tightly or freeze them for up to a month. Thaw overnight before frying.

What are some common mistakes to avoid when making Luquillo-Style Alcapurrias?

Avoid overmixing the dough, which can toughen it, and ensure the masa is smooth before forming it into balls to prevent splitting during cooking.

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