Jul 14 2026
Restaurants›Papi Portland›Alcapurrias Recipe

Alcapurrias Recipe

Inspired by Papi Portland
Time2h
Serves8

Make Alcapurrias Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Masa (dough)

Fillings (carne molida - ground beef and / or crab)

To fry & finish

Method

Masa (dough)

  1. 1

    Prepare and cook the tubers

    Peel the green bananas and yautía. Cut into chunks and place in a pot with salted water. Bring to a boil and simmer 15–20 minutes until very tender when pierced with a fork. Drain well.

  2. 2

    Grate or process

    While still warm, grate the cooked yautía and green banana on a coarse grater or pulse in a food processor until smooth but slightly textured. If using mashed green plantain, add it here.

  3. 3

    Form the masa

    Place the grated mixture into a large bowl. Add annatto oil (3 tbs), salt (2 tsp), black pepper (1/2 tsp) and baking powder (1/2 tsp). Knead until a soft, spreadable dough forms. If the masa feels too stiff, add up to 2 tbs water, 1 tbs at a time. The masa should hold together and be spreadable but not sticky to the touch.

Fillings (carne molida - ground beef and / or crab)

  1. 4

    Brown the meat

    Heat 2 tbs oil in a skillet over medium-high heat. Add the ground beef and break up with a spoon. Cook until no pink remains and meat begins to brown, about 6–8 minutes. Drain excess fat if necessary, leaving a little for flavor.

  2. 5

    Sauté aromatics

    Reduce heat to medium. Add chopped onion, bell pepper, and garlic. Sauté until softened, about 4 minutes. Stir in sofrito (2 tbs) and cook 1 minute until fragrant.

  3. 6

    Add seasonings and combine

    Stir in tomato paste, oregano, cumin, bay leaf, olives, raisins and capers if using. Pour in white wine or 2 tbs water, scraping any browned bits from the pan. Add salt and pepper. Reduce heat and simmer 6–8 minutes until flavors meld and mixture is fairly dry. If using crab meat, fold it in at the end and warm through gently for 2–3 minutes. Remove bay leaf and adjust seasoning. Let filling cool to room temperature before stuffing.

Forming & frying

  1. 7

    Shape alcapurrias (traditional method)

    Use a banana leaf or plastic wrap and a metal pipe or small rolling pin (or form by hand). Take about 2.5–3 tablespoons of masa and spread it around the pipe or in your palm to form a hollow tube about 3–4 inches long and 1¼ inches thick. Fill the hollow center with about 1–1.5 tablespoons of filling. Seal by pinching masa edges together and smoothing to form an oblong, evenly-shaped fritter. If forming by hand, dust hands with a little flour or cornmeal to prevent sticking.

  2. 8

    Alternative shaping (flatten & roll)

    Flatten a 2.5–3 tbs ball of masa between plastic wrap to a rectangle, place 1–1.5 tbs filling in the center, fold edges over to enclose and roll gently into a smooth oblong shape. Seal seams carefully.

  3. 9

    Heat oil & fry

    Fill a deep pot or heavy skillet with oil to a depth of about 2–3 inches. Heat to 350°F (175°C). Fry alcapurrias in batches without overcrowding, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

  4. 10

    Serve

    Serve hot with lime or lemon wedges. Alcapurrias are best eaten fresh and crispy.

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