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1
In a small saucepan heat 1 tablespoon of the olive oil with the annatto seeds until the olive oil changes color; it should be a mild orange/red.
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2
Strain and set aside.
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3
Using a food processor, process the yautia and green plantain on medium speed until nice and smooth; add the salt and strained annatto oil.
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4
Now you have a fresh masa; place in the refrigerator.
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5
Preheat a large Dutch oven on medium-high heat.
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6
Add the remaining tablespoon of olive oil and sofrito.
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7
Stir-fry for 1 minute and add the ground beef.
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8
Brown the beef and add the Latin seasoning mix, garlic powder, onion powder and oregano mixing well.
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9
Add the beef stock and simmer on medium-low for 10 minutes.
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10
Remove the beef from the heat, strain the raisins and add them to the beef mixture mixing well.
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11
Set aside to cool.
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12
Remove the masa from the refrigerator and using 1 to 2 tablespoons (depending on how large you want them) scoop out of the bowl and into the palm of your water moistened hand patting into a round disk to prepare it for the filling (the masa can be a little too pliable; if you notice that you can't form a round disk, place the masa in the refrigerator to firm it up before proceeding).
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13
Add a teaspoon or more of beef mixture to the center of the masa and using a patting motion (as if you were making a snow ball) pat the masa around the beef to form a ball being very careful not to let the beef stick out of the plantain.
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14
Continue forming the balls until both mixtures are finished.
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15
Leftovers of either can be saved for your next meal (I'll show you what to do with them in a future recipe).
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16
Preheat a large Dutch oven on high and add enough oil to comfortably fry the Alcapurias (about 2 to 3 cups).
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17
(Heat the oil to 350 degrees F if you are frying them fresh; if frozen, lower the temperature to 325 degrees F.) When the oil has reached the desired temperature, carefully add the alcapurias 1 at a time making sure not to crowd the pan.
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18
Remove and drain on a thick bed of paper towels; transfer to a cooling rack once drained and store in a warm oven until you have completed frying them all.
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19
To serve: Alcapurias can be placed on a dish and passed around to your guests or on a serving platter and placed on your buffet.
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20
They do not require a sauce, topping or dip of any kind.
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21
Their unique taste will carry them on your buffet all on their own!
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22
Cook's note: These can be frozen for your next gathering by placing in single rows on a baking sheet and then in your freezer until they have been partially frozen.
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23
Remove from the baking sheet and transfer to a freezer bag until ready to fry.
