Alcapurrias

Zutaten12

• green bananas500 g
• yautía (taro)400 g
• annatto seeds1 tbsp
• vegetable oil500 ml
• garlic3 cloves
• salt1 tsp
• ground beef250 g
• onion1 small
• green bell pepper1/2
• cilantro2 tbsp
• tomato sauce2 tbsp
• pimento-stuffed olives8

Zubereitung

1. Peel the green bananas and yautía, cut them into chunks, and boil in salted water until tender, about 20 minutes. Drain well.
2. Warm 3 tablespoons of the oil with the annatto seeds until the oil turns deep orange, then strain out the seeds.
3. Mash or grind the bananas and yautía with the garlic, salt, and 2 tablespoons of the annatto oil until a smooth, thick dough forms. Chill briefly so it firms up.
4. Finely chop the onion, bell pepper, cilantro, and olives. Brown the beef in a skillet, add the vegetables, and cook until soft.
5. Stir in the tomato sauce and olives, season with salt, and simmer until the picadillo is moist but not watery. Cool completely.
6. With oiled hands, flatten a portion of dough in your palm, place a spoonful of picadillo in the center, and seal into a thick oval fritter.
7. Heat the remaining oil to about 175°C and fry the alcapurrias in batches until deep golden and crisp, about 4 minutes per side.
8. Drain on paper towels and serve hot.