Alcapurrias with Cilantro and Aioli Sauce

Alcapurrias with Cilantro Aioli

Name: Alcapurrias with Cilantro Aioli
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® Grated Yuca and seasoned with Sazón GOYA® and GOYA® Adobo 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

Buy at Shop.goya.com

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1 packet

GOYA® Sazón with Coriander and Annatto

Buy at Shop.goya.com

Find in-store

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

For the Dough:

1 bag
(32 oz.)

frozen GOYA® Grated Yuca, thawed

Find in-store

2 packets

GOYA® Sazón with Coriander and Annatto

Buy at Shop.goya.com

Find in-store

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

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

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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.

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Recipe Tags

Alcapurrias with Cilantro Aioli

Prep Time: 10m

Total time: 60m

Yields: 12 Alcapurrias

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.

Ingredients

For the Filling:

2 tsp.

GOYA® Extra Virgin Olive Oil

1 lb.

ground pork

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, chopped

1 packet

GOYA® Sazón with Coriander and Annatto

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

For the Dough:

1 bag (32 oz.)

frozen GOYA® Grated Yuca, thawed

2 packets

GOYA® Sazón with Coriander and Annatto

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

For the Cilantro Aioli:

1 cup

GOYA® Mayonnaise

1 tbsp.

lime juice

1 tbsp.

GOYA® Minced Garlic, or 3 cloves, minced

1 tsp.

ground cumin

⅓ cup

cilantro

⅛ tsp.

GOYA® Iodized Salt, or to taste

For Frying:

GOYA® Vegetable Oil

Directions

Step 1

Step 2

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

Step 3

Step 4

Step 5

Return

Kitchen View

Alcapurrias with Cilantro Aioli

Prep Time: 10m

Total time: 60m

Yields: 12 Alcapurrias

Ingredients

For the Filling:

2 tsp.

GOYA® Extra Virgin Olive Oil

1 lb.

ground pork

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, chopped

1 packet

GOYA® Sazón with Coriander and Annatto

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

For the Dough:

1 bag (32 oz.)

frozen GOYA® Grated Yuca, thawed

2 packets

GOYA® Sazón with Coriander and Annatto

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

For the Cilantro Aioli:

1 cup

GOYA® Mayonnaise

1 tbsp.

lime juice

1 tbsp.

GOYA® Minced Garlic, or 3 cloves, minced

1 tsp.

ground cumin

⅓ cup

cilantro

⅛ tsp.

GOYA® Iodized Salt, or to taste

For Frying:

GOYA® Vegetable Oil

Directions

Step 1

Step 2

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

Step 3

Step 4

Step 5

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Alcapurrias with Cilantro Aioli

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Manzanilla Spanish Olives Stuffed with Minced Pimientos

Sazón with Coriander and Annatto

Adobo All-Purpose Seasoning with Pepper

Grated Yuca

Mayonnaise

Minced Garlic

Iodized Salt

Vegetable Oil

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GOYA® HIGHLIGHTS

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Celebrating 90 years of GOYA

Join La Cocina Goya®

Recipe Tags

Alcapurrias with Cilantro Aioli

Ingredients

Directions

Alcapurrias with Cilantro Aioli

Ingredients

Directions

Reviews

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