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:
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.
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