Alcapurrias (Puerto Rican meat filled fritters)

Makes 8-10 Alcapurrias 

Masa

5 guineitos (green unripened bananas)

1 platanos (green unripened plantains)

1 large yautia

2 tablespoon of adobo

1 tablespoon of annatto

3 tablespoons of oregano

Filling: 

1 1/2 pound of ground beef

2 large spoons of sofrito

1 tablespoon of vinegar 

1/2 cup of pitted olives
About 10 garlic cloves - crushed
1 tablespoon of adobo (or any amount to your liking)

For the filling: 

Season your meat with sofrito, adobo and distilled vinegar

Once you mix it all up, heat your pan first before putting in the meat; once you put the meat in, continue to move the meat as it cooks to separate

Add your olives once the meat browns

Mix it up and set aside until ready for use

Set up for making the masa; fill a pot with water to put the vegetables in as you peel them

Start peeling

With a food processor

Once everything has been re-grated, add your spices (Extra virgin olive oil, adobo, oregano, annatto)

Your masa should look like below once all spices are mixed in and the everything has been grated; set aside

In a small dish, add about a table spoon of olive oil with a teaspoon of annatto so that you can brush on the wrapper

Cut aluminum foil or parchment paper at a size of about 8 1/2 X 11; brush the annatto oil you just prepared on the small plate

Add about 2 spoons of masa and flatten it out on the foil

Add about a spoon of ground beef (filling)

Start folding in the masa to form a bullet type shape and close in the meat

Once you have closed in the meat, tuck in the foil and pinch the sides to close in; if cooking immediately, there's no need to fully wrap.

You can freeze for later use

When ready to cook, Alcapurrias are fried