Galician-style Alcapurria

Ingredients

In the original Puerto Rican version of Alcapurria, the filling is typically made with ground beef or pork. However, in the Galician adaptation, we will be using a combination of ground beef and chorizo to infuse the dish with the distinct flavors of Galician cuisine. Additionally, we will be incorporating Galician spices and herbs to enhance the taste profile of the alcapurrias. We alse have the original recipe for Alcapurria, so you can check it out.

• 2 cups (300g) yuca, peeled and grated 2 cups (300g) yuca, peeled and grated
• 2 cups (300g) green plantains, peeled and grated 2 cups (300g) green plantains, peeled and grated
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/4 pound (115g) chorizo, finely chopped 1/4 pound (115g) chorizo, finely chopped
• 1/2 cup (75g) onion, finely chopped 1/2 cup (75g) onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon oregano 1/2 teaspoon oregano
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 20g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the grated yuca and plantains. Squeeze out any excess liquid.
2. 2.
   In a separate pan, cook the ground beef and chorizo over medium heat until browned. Add the onion and garlic, and cook until the onion is translucent.
3. 3.
   Stir in the paprika, cumin, oregano, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
4. 4.
   Remove the meat mixture from the heat and let it cool slightly.
5. 5.
   Take a small portion of the yuca and plantain mixture and flatten it in your hand. Place a spoonful of the meat mixture in the center and fold the dough over to enclose the filling. Shape it into a small log or oval shape.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
7. 7.
   Carefully place the alcapurrias in the hot oil and fry until golden brown and crispy, about 5-7 minutes.
8. 8.
   Remove the alcapurrias from the oil and drain on a paper towel-lined plate.
9. 9.
   Serve hot and enjoy the Galician-style Alcapurrias.

Treat your ingredients with care...

• Yuca — Make sure to peel and grate the yuca just before using it to prevent discoloration. Squeezing out the excess liquid from the grated yuca is important to achieve the right consistency for the dough.
• Plantains — Use green plantains for this recipe as they provide the necessary starchiness. Grate the plantains using the fine side of a box grater.
• Chorizo — Look for a spicy and flavorful chorizo to add an authentic Galician touch to the alcapurrias.

Tips & Tricks

• For an extra burst of flavor, you can add a small amount of grated cheese to the meat mixture.
• Serve the Galician-style Alcapurrias with a side of spicy aioli or salsa for dipping.
• If you prefer a spicier version, add a pinch of cayenne pepper to the meat mixture.
• Make sure the oil is hot enough before frying the alcapurrias to ensure a crispy exterior.
• Leftover alcapurrias can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Galician-style Alcapurrias as a main course accompanied by a fresh green salad or as an appetizer for a festive gathering. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Galician-style Alcapurrias on a platter, garnished with fresh herbs such as parsley or cilantro. Serve them with a side of spicy aioli or salsa for dipping. The golden brown color of the alcapurrias will be visually appealing and inviting.