Dear Ruti, You are welcome! I can't remember the last time I had fried alcapurrias - many, many years ago. I try to cook a healthier version of our Puerto Rican cuisine. Enjoy!
Aida, Green plantain is a no no. The best alcapurria is with green bananas and taro root. You forgot to say the temperature of the oven.😊😊 Aida, read Cocina Criolla, the best book of Puertorrican food.
Hola Fernando, I appreciate your comment but I am aware that alcapurrias is usally prepared with green bananas. I lived in Puerto Rico and I have seen many individuals prepared them with green bananas, green plantains or both. It is a matter of personal preference. Its like many individuals add potatoes to the masa for pasteles. The book Cocina Criolla does not list potatoes for the masa for pasteles. However, it is their preference. Likewise, consuming pasteles with ketchup on top. Today, Piñón is baked and without string beans when it was traditionally layered in a skillet with string beans (in addition to other ingredients) and cooked on top of the stove. That is how it was prepared when I lived in Puerto Rico in the 1970's and how it is also indicated in the cookbook "Cocina Criolla." When I lived in Puerto Rico, arroz con gandules was only served during the Christmas Holidays. Today, it is prepared throughout the year. In the cooking field, we can expect many changes over time. It is not a matter of right or wrong but of personal preference. My cookbook indicates green bananas or green plantains for alcapurrias as well as my Food blogging website. By the way, I do own the cookbook Cocina Criolla and notice that today we do not cook in the traditional manner of the 1950's, which is to be expected. For example: Not too many individuals cook with annatto oil because today we have the "sobrecito con achiote y culantro!" By using the seasoning envelopes, it does not mean it is not a traditional dish. Cookbook recipes are meant to be used as a guide on how to cook a certain dish by the author, allowing individuals the liberty of changing the ingredients as well as the method of cooking, according to your preference. I wondered how many individuals thought the author of Cocina Criolla did not have the right ingredients or instructions for some of her recipes during her era. When in fact, it was just her method of preparing her dish. Have a great weekend.
Hola Rosa, I decided to bake them years ago and they were delicious so I stopped frying them. My friends were surprised when I told them they were baked because they were not able to tell the difference.
Hi Gloria, My stove is a Jenn-Air Brand. The stove range is gas but the double ovens are electric. Depending on your oven, it might take less or more than 30 minutes to bake the alcapurrias.
Great Job!
Im always looking for a healthier alternative and you have provided it.
Thank you.
Dear Ruti, You are welcome! I can't remember the last time I had fried alcapurrias - many, many years ago. I try to cook a healthier version of our Puerto Rican cuisine. Enjoy!
Thank you sooo much for this recipe. I will definitely make this.
Hola Cynanne1, You are welcome! It's been over 10 years that I don't fry the alcapurrias. I hope that you will enjoy them as much as I do.
Awesome, thank you! ❤-Mary
Hola Mary, You are welcome!
Aida, Green plantain is a no no. The best alcapurria is with green bananas and taro root. You forgot to say the temperature of the oven.😊😊
Aida, read Cocina Criolla, the best book of Puertorrican food.
Hola Fernando, I appreciate your comment but I am aware that alcapurrias is usally prepared with green bananas. I lived in Puerto Rico and I have seen many individuals prepared them with green bananas, green plantains or both. It is a matter of personal preference. Its like many individuals add potatoes to the masa for pasteles. The book Cocina Criolla does not list potatoes for the masa for pasteles. However, it is their preference. Likewise, consuming pasteles with ketchup on top. Today, Piñón is baked and without string beans when it was traditionally layered in a skillet with string beans (in addition to other ingredients) and cooked on top of the stove. That is how it was prepared when I lived in Puerto Rico in the 1970's and how it is also indicated in the cookbook "Cocina Criolla." When I lived in Puerto Rico, arroz con gandules was only served during the Christmas Holidays. Today, it is prepared throughout the year. In the cooking field, we can expect many changes over time. It is not a matter of right or wrong but of personal preference. My cookbook indicates green bananas or green plantains for alcapurrias as well as my Food blogging website. By the way, I do own the cookbook Cocina Criolla and notice that today we do not cook in the traditional manner of the 1950's, which is to be expected. For example: Not too many individuals cook with annatto oil because today we have the "sobrecito con achiote y culantro!" By using the seasoning envelopes, it does not mean it is not a traditional dish. Cookbook recipes are meant to be used as a guide on how to cook a certain dish by the author, allowing individuals the liberty of changing the ingredients as well as the method of cooking, according to your preference. I wondered how many individuals thought the author of Cocina Criolla did not have the right ingredients or instructions for some of her recipes during her era. When in fact, it was just her method of preparing her dish. Have a great weekend.
Wil have to try this thank you I love alcapurias but hate the frying since I don’t do fried foods
Hola Rosa, I decided to bake them years ago and they were delicious so I stopped frying them. My friends were surprised when I told them they were baked because they were not able to tell the difference.
I don’t see a link for your cook book
Hi Gloria, Here is the link for my cookbook, which is my website: www.aidaskitchenboricua.com. Click on the cookbook tab. Enjoy your evening!
What kind of stove top are you using?
Hi Gloria, My stove is a Jenn-Air Brand. The stove range is gas but the double ovens are electric. Depending on your oven, it might take less or more than 30 minutes to bake the alcapurrias.