Alcapurrias / Ayacas:
CHEF COQUÍ’S TIMING
Alcapurrias / Ayacas 🥟
💡 Use a piece of parchment paper or a sea grape leaf to help shape the dough before sliding it into the oil! 🔊
In northern Puerto Rico, these are widely known as alcapurrias. However, as you travel to the south, in towns like Ponce, Salinas, Aguirre, and throughout the southern region, you’ll often hear them called ayacas.
Every time my family visited Mama Lely, she would welcome us with a mountain of them. I can still remember waking up in her house in Aguirre to the incredible aroma of ayacas frying, filling every room. She taught her special style to my mother and father, and she was the last person to pass down this tradition before she left us years ago. To this day, whenever I eat ayacas made by my mother, father, or sister, the memories of Mama Lely come rushing back. It’s the kind of cooking that makes me cry with happiness.
Ingredients:
- 3 green bananas (guineos verdes)
- 1 lb of yautia
- 2 oz achiote oil
- ½ tsp of salt
Choose Your Filling:
- Beef product
- Chicken
- Pork
- King Crab
- Shrimp
- Lobster
- Counch meat
Beef
Pork
Chicken
Shrimp
King crab
Lobster
Conch meat
Methods:
- Prepare the Masa: Peel and grate the yautía and the green bananas. (The traditional ratio is 3 green bananas for every pound of yautía). Place the grated mixture into a bowl and mix with salt and achiote oil until the dough is soft and slightly sticky.
- Cook the Filling: In a pan over medium heat, cook your meat of choice (add 1 tsp of adobo if desired). Stir occasionally until browned and fully cooked, about 10 to 12 minutes. Remove from the heat and let it cool.
- Shape the Alcapurrias: Lightly grease a small saucer or a piece of parchment paper with achiote oil. Spread a portion of the dough flat onto the surface. Place 1 tablespoon of filling in the center. Carefully fold the dough over the meat to fully enclose it, shaping it into a «football» or cylinder. If using parchment paper, you can use the paper to help roll and tuck the dough.
- Fry: In a skillet, heat about 2 inches of oil to 350°F (175°C). Carefully slide the alcapurrias into the oil and fry for 5 to 7 minutes, flipping occasionally. For extra crunch, fry for an additional 2 to 5 minutes until deep golden brown.
- Drain and Serve: Remove from the oil and drain on paper towels or in a colander bowl before serving.
