Alcapurrias with Cilantro and Aioli Sauce

Name: Alcapurrias with Cilantro and Aioli Sauce
Prep time: 10M
Total time: 60M
Yield: 12 Alcapurrias
Cuisine: Caribbean
Ingredients: 2 tsp. Extra Virgin Olive Oil; 1 lb. ground pork; 12 Manzanilla Spanish Olives Stuffed with Minced Pimientos; 1 packet Sazón with Coriander and Annatto; ½ tsp. Adobo All-Purpose Seasoning with Pepper; 1 bag Grated Yuca; 2 packets Sazón with Coriander and Annatto; ½ tsp. Adobo All-Purpose Seasoning with Pepper; 1 cup Mayonnaise; 1 tbsp. lime juice; 1 tbsp. Minced Garlic; 1 tsp. ground cumin; ⅓ cup cilantro; ⅛ tsp. Iodized Salt; Vegetable Oil

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Crispy on the outside, tender on the inside, and packed with bold Puerto Rican flavor—these Alcapurrias are the kind of comfort food that instantly steals the spotlight. Made with GOYA® <a href="https://www.goya.com/en/products/grated-yuca/">Grated Yuca</a> and seasoned with <a href="https://www.goya.com/en/products/sazon-with-coriander-and-annatto/">Sazón</a> GOYA® and GOYA® <a href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo</a> to create a flavorful dough wrapped around a savory pork filling, each fritter fries up to golden perfection. A bright, garlicky cilantro aioli adds a fresh, creamy finish that beautifully balances the richness. Whether you’re serving them as a party appetizer or enjoying them as a satisfying snack, this dish brings irresistible Caribbean flair to the table.

Total Time

60m

Prep Time:10m

Yields:12 Alcapurrias

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Ingredients

For the Filling:

2 tsp.

GOYA® Extra Virgin Olive Oil

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1 lb.

ground pork

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, chopped

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1 packet

GOYA® Sazón with Coriander and Annatto

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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For the Dough:

1 bag
(32 oz.)

frozen GOYA® Grated Yuca, thawed

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2 packets

GOYA® Sazón with Coriander and Annatto

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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For the Cilantro Aioli:

1 cup

GOYA® Mayonnaise

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1 tbsp.

lime juice

1 tbsp.

GOYA® Minced Garlic, or 3 cloves, minced

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1 tsp.

ground cumin

⅓ cup

cilantro

⅛ tsp.

GOYA® Iodized Salt, or to taste

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For Frying:

GOYA® Vegetable Oil

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Directions

Kitchen View

Step 1

Heat oil in medium skillet over medium-high heat. Add pork. Cook, breaking up pork with wooden spoon, until no longer pink, 5-6 minutes; drain off and discard excess oil. Stir in olives, Sazón and Adobo. Cook, stirring until combined, about 1 minute more. Transfer pork mixture to bowl; transfer to refrigerator until chilled.

Step 2

In medium bowl, stir together yuca, Sazón and Adobo until combined; set in refrigerator until chilled.

Step 3

Scoop ¼ cup yuca mixture into palm of hand. Form into flat oval disk. Scoop 1 tbsp. cooled pork filling into center of dough. Fold dough over filling to enclose; roll dough in hands to form cylinder about 3” long. Place on clean work surface; repeat with remaining dough and filling (you may have some pork left over),until you have 12 yuca cylinders.

Step 4

Heat 2” oil in heavy, deep pot over medium-high heat until oil registers 350°F. Add 3-4 yuca cylinders, taking care not to crowd pan. Cook, flipping with slotted metal spoon, until outside of fritter is crisp and dough inside is cooked through (internal temperature of165°F), 7-10 minutes. Transfer fritters to paper towel- lined plate to drain and serve warm.

Step 5

For the Aioli: In a bowl add all ingredients and mix until completely combined. Add a few cilantro leaves for garnish and serve immediately and reserve in an air tight container in the refrigerator.