![]() ![]() Sofrito is our puréed condiments that gives our cuisine a unique tropical flavor and aroma. In a skillet, pour 2 tablespoons of annatto, ½ teaspoon of Lite salt (or to taste), 2 minced garlic cloves, 2 tablespoons of tomato sauce, 6 chopped pimiento-stuffed green olives and 2 tablespoons of sofrito made with culantro. Preparing the Meat Filling (Picadillo) for the Baked Alcapurrias! ![]() Discard the used annatto seeds and set aside the annatto oil.Īnnatto Oil is mainly used to add color to the meat filling, dough and to apply oil on the banana leaves. We can now strain the annatto oil, using a fine-mesh sieve. Stir until well blended.Ĭook over low heat until the oil changes into a red-orange color for approximately 2 to 3 minutes. To prepare the annatto oil, pour 1 cup of extra virgin olive oil and then add ⅓ cup of annatto seeds into the saucepan. Preparing the Annatto Oil for the Baked Alcapurrias! There are three (3) major food components to this dish: Annatto Oil, Meat Filling and Dough for the Baked Alcapurrias. In Puerto Rico, these fritters are sold at food stands along the beach or festivals and served as appetizers or finger foods. When I serve the alcapurrias to my guests and inform them that they are prepared with ground turkey and baked, they are totally shocked because they were not able to tell the difference in regards to flavor and texture!įurthermore, the filling can also consist of stewed land crabs. I use ground turkey and bake the alcapurrias wrapped in plantain leaves. I, however, prepare a much healthier version of the alcapurrias. Traditionally, alcapurrias are fritters that consist of a dough made with yautías (taro root), green plantains or green bananas and filled with a well-seasoned ground beef meat mixture known as “picadillo.” Once the alcapurrias are assembled, they are then fried in a skillet. Enjoy a healthier version of Alcapurrias – Baked Alcapurrias. ![]()
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