Fill a bowl with salted water. Peel the bananas and taro root and as you peel place them into the salt water. If you are going to use a grater use the fine side and grate the vegetables into a plastic bowl.

Note: If you have a food processor cut the vegetables into small pieces and process until fine.

Add the salt, Sazon and shortening and mix well. Refrigerate for 3 hours or for best results overnight.

The meat stuffing:
In a frying pan brown the meat. Once browned add all the remaining ingredients and stir well then cook at medium heat for 15 minutes. Taste the meat for seasoning, add more salt if needed to taste.

Heat 2 cups of vegetable oil to 375 degrees. Take a large piece of aluminum paper and place a little oil on top and smear it around. Spread about 1/4 cup of the alcapurria dough onto the aluminum paper. Place a tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper to cover the meat. Using a spoon help glide the dough gently into the hot oil. Cook until golden brown and blot on paper towels.

Makes 15

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