Mr. Oswald Rivera Alcapurrias (Stuffed Cassava) Recipe


Alcapurrias could be a traditional Caribbean word, a very popular snack along the categories of cuchifrito (bite sized snacks) and frituras (fritters)
typically made with Green Bananas Mr. Oswald is doing this recipe with Yuca The American heritage dictionary of the english language defines Cassava as a tropical American plant with a starchy root from which tapioca is derived.
We in the Caribbean know it as Yucca typically served peeled and boiled with a bit of olive oil on top.

2 pounds yuca peeled and cut into large chunks
2 tablespoons achiote oil
2 teaspoon salt
2 tablespoon olive oil
1 pound lean ground beef
1/2 cup sofrito (
1 8-ounce tomato sauce
Vegetable oil for frying

  1. Finely grate yuca with a shredder or food processor. Rinse in a colander with cold water
    Drain, pressing with the hand to remove as much excess moisture as possible. Place in a bowl, add achiote oil and salt, mix well. Set aside.
  2. Heat oil in a large skillet or frying pan. Add beef and stir-fry over medium heat until meat loses it’s red color. Add sofrito plus tomato sauce and sauté 3-4 minutes.
  3. Simmer on low heat, uncovered, for 15 minutes. Add 3 tablespoons lukewarm water and cook, covered another 15 minutes.
  4. Place 1/2 cup yuca mix on a plate or large sheet of wax paper. Spread the mix to form a circle. Place a tablespoon of the meat mixture in the center. Bring edges together to close filling  and shape into a cylinder or croquette. Repeat until filling and yuca are all used up.
  5. Deep fry in very hot oil  (375°) until golden brown about 4 minutes each
    remove and drain on paper towels.

          Yield: About 8 to 10 alcapurrias depending on size

Attached is a video by Mr. Rivera explaining the process, (video and recipe is used with permission by Mr. Rivera)