Alcapurrias – Stuffed Yuca Fritters

Serves 12

Prep time: 10 min.

Total time: 1 hr.

Ingredients

For the Filling: 

2 tsp. Extra Virgin Olive Oil 

1 lb. ground pork 

12  Manzanilla Olives Stuffed with Minced Pimientos, chopped 

1 pkt. Sazón with Corriander and Annatto 

½ tsp. Adobo All Purpose Seasoning with Pepper 




For the Dough: 

1 bag. (2 lbs.) Grated Yuca, thawed or grate fresh yuca.
2 pkts. Sazón with Corriander and Annatto 

½ tsp. Adobo All Purpose Seasoning with Pepper 

Vegetable Oil, Corn Oil or Canola Oil 

Directions

For the Filling:

1.

Heat oil in medium skillet over medium-high heat. Add pork. Cook, breaking up pork with wooden spoon, until no longer pink, 5-6 minutes; drain off and discard excess oil. Stir in olives, Sazón and Adobo. Cook, stirring until combined, about 1 minute more. Transfer pork mixture to bowl; transfer to refrigerator until chilled.

For the Dough:

2.	In medium bowl, stir together yuca, Sazón and Adobo until combined; set in refrigerator until chilled.

To make the Fritters:

3.	Scoop ¼ cup yuca mixture into palm of hand. Form into flat oval disk. Scoop 1 tbsp. cooled pork filling into center of dough. Fold dough over filling to enclose; roll dough in hands to form cylinder about 3” long. Place on clean work surface; repeat with remaining dough and filling (you may have some pork left over), until you have 12 yuca cylinders.
4.	Heat 2” oil in heavy, deep pot over medium-high heat until oil registers 350°F. Add 3-4 yuca cylinders, taking care not to crowd pan. Cook, flipping with slotted metal spoon, until outside of fritter is crisp and dough inside is cooked through (internal temperature of 165°F), 7-10 minutes. Transfer fritters to paper towel-lined plate to drain. Serve warm.

Chorizo Español

These are one of my favorite things to eat. Try them grilled or in rice or in a gumbo or one of those seafood boils. Mmm so good You could hand cut the meat in to small cubes and stuff with a funnel in to the casings if you do not have a grinder/stuffer. Or form the meat in to patties like sliders. Use you imagination you will love this recipe.

1 ¾ pounds of fresh pork meat cut in to 2” strips

½ pound of fatback (raw tocino skinless) cut in to 2” strips

1 ¼  Tbs Salt

4 Garlic cloves

4 Tbs Pimenton (smoked, mild or hot) Paprika

2 Tbs Dry Oregano

¼ Cup red wine (use good wine)

 

Procedure

Put meat in freezer for 15 minutes then Grind meat and tocino coarsely. Mix with all the ingredients. Put in a clean cover container and let it rest in the fridge for 24 hours. Stuff in to hog casings or form in to patties. Grill them or use in you favorite sausage recipes freeze any unused sausage for longer storage life.