Vegan Yuca Alcapurrias
VEGAN YUCA ALCAPURRIAS
Servings 12
INGREDIENTS
Vegan filling:
- 1 cup water
- ½ cup quinoa, rinsed
- ½ cup chopped onion
- ½ cup chopped bell pepper, any color
- 4 large garlic cloves, shredded
- ¼ cup sofrito
- 1 can (15 oz) Pigeon peas (or gandules), rinsed
- 1 can (15 oz) Chickpeas, rinsed
- 3 tbsp tomato paste
- ¼ cup roasted peppers, chopped
- 1/4 cup pimento stuffed olives
- ½ tbsp. Pisqueya Sazón
- ½ tbsp. Pisqueya Adobo
- ½ cup vegetable broth
- Sea salt and black pepper, to taste
- Annatto oil, for color and cooking/li>
Masa:
- 3 lb. yuca, peeled
- 1 tbsp. Pisqueya Sazón
- 1 tbsp. Pisqueya Adobo
- Sea salt and black pepper, to taste
- Annatto oil, for color
- 8x8-Plantain leaf (at room temperature) or parchment paper, to shape alcapurrias
- Neutral oil, for frying
- Pisqueya Smoky Hot sauce, for serving
Video
METHOD
1) For the filling, boil water with 1 tsp of salt in a small pot.
2) Add the rinsed quinoa and let it boil for 1 minute.
3) Cover and reduce the heat to low and simmer for 15 minutes.
4) Set cooked quinoa aside.
5) In a large pan, heat some annatto oil over medium heat.
6) Add the onion, bell pepper and garlic and sauté until the onion is translucent, about 3 minutes.
7) Add the sofrito and continue sautéing for another 3 minutes.
8) Add the pigeon peas and chickpeas, mix to combine.
9) Mix in the tomato paste.
10) Add the roasted peppers, olives, cooked quinoa, and broth, and mix everything well.
11) Season with Pisqueya Sazón and Pisqueya Adobo, and salt and black pepper to taste.
12) Mix well and cook covered for about 5 minutes.
13) For the masa, use a food processor or box grater to grate the yuca.
14) Drizzle some annatto oil over the masa to add color and make it smooth.
15) Season the masa with Pisqueya Sazón and Pisqueya Adobo, and salt and black pepper to taste.
16) Using an 8x8 plantain leaf or parchment paper, add about a1/3 cup of the masa.
17) Flatten the masa to create a thin oval shape.
18) Add about 2 tablespoons of filling in the center and spread as shown in the video.
19) Fold the leaf/parchment paper together, carefully open again and close all open ends using a spoon.
20) Fold or roll to shape like a cylinder.
21) You can fry right away or freeze your alcapurrias.
22) If freezing, place the wrapped cylinders in a baking sheet and freeze. Once alcapurrias are frozen, transfer them to a freezer zip lock bag.
23) If frying, heat about 2 inches of oil in a pan between medium and medium-high, or until oil temperature reaches 350˚ F.
24) Gently slide the alcapurria into the hot oil and deep fry until golden brown, about 4-5 minutes.
25) Place the fried alcapurrias on a rack to drain.
26) Enjoy while hot with Pisqueya Smoky Hot sauce.
PRO TIP:
If your yuca has too much liquid after grating it, use a kitchen towel to squeeze as much liquid as possible.
¡Buen provecho!
VEGAN YUCA ALCAPURRIAS
Servings 12
INGREDIENTS
Vegan filling:
- 1 cup water
- ½ cup quinoa, rinsed
- ½ cup chopped onion
- ½ cup chopped bell pepper, any color
- 4 large garlic cloves, shredded
- ¼ cup sofrito
- 1 can (15 oz) Pigeon peas (or gandules), rinsed
- 1 can (15 oz) Chickpeas, rinsed
- 3 tbsp tomato paste
- ¼ cup roasted peppers, chopped
- 1/4 cup pimento stuffed olives
- ½ tbsp. Pisqueya Sazón
- ½ tbsp. Pisqueya Adobo
- ½ cup vegetable broth
- Sea salt and black pepper, to taste
- Annatto oil, for color and cooking/li>
Masa:
- 3 lb. yuca, peeled
- 1 tbsp. Pisqueya Sazón
- 1 tbsp. Pisqueya Adobo
- Sea salt and black pepper, to taste
- Annatto oil, for color
- 8x8-Plantain leaf (at room temperature) or parchment paper, to shape alcapurrias
- Neutral oil, for frying
- Pisqueya Smoky Hot sauce, for serving
METHOD
1) For the filling, boil water with 1 tsp of salt in a small pot.
2) Add the rinsed quinoa and let it boil for 1 minute.
3) Cover and reduce the heat to low and simmer for 15 minutes.
4) Set cooked quinoa aside.
5) In a large pan, heat some annatto oil over medium heat.
6) Add the onion, bell pepper and garlic and sauté until the onion is translucent, about 3 minutes.
7) Add the sofrito and continue sautéing for another 3 minutes.
8) Add the pigeon peas and chickpeas, mix to combine.
9) Mix in the tomato paste.
10) Add the roasted peppers, olives, cooked quinoa, and broth, and mix everything well.
11) Season with Pisqueya Sazón and Pisqueya Adobo, and salt and black pepper to taste.
12) Mix well and cook covered for about 5 minutes.
13) For the masa, use a food processor or box grater to grate the yuca.
14) Drizzle some annatto oil over the masa to add color and make it smooth.
15) Season the masa with Pisqueya Sazón and Pisqueya Adobo, and salt and black pepper to taste.
16) Using an 8x8 plantain leaf or parchment paper, add about a1/3 cup of the masa.
17) Flatten the masa to create a thin oval shape.
18) Add about 2 tablespoons of filling in the center and spread as shown in the video.
19) Fold the leaf/parchment paper together, carefully open again and close all open ends using a spoon.
20) Fold or roll to shape like a cylinder.
21) You can fry right away or freeze your alcapurrias.
22) If freezing, place the wrapped cylinders in a baking sheet and freeze. Once alcapurrias are frozen, transfer them to a freezer zip lock bag.
23) If frying, heat about 2 inches of oil in a pan between medium and medium-high, or until oil temperature reaches 350˚ F.
24) Gently slide the alcapurria into the hot oil and deep fry until golden brown, about 4-5 minutes.
25) Place the fried alcapurrias on a rack to drain.
26) Enjoy while hot with Pisqueya Smoky Hot sauce.
PRO TIP:
If your yuca has too much liquid after grating it, use a kitchen towel to squeeze as much liquid as possible.
¡Buen provecho!