For the dough mixture:

5  Green plantains (about 5lbs) peeled & cut into pieces, soak within container of salty water for 10 min.

1  lb. Yautía (taro) peeled and grated

3  tsp Annatto olive oil

1 tsp Salt

Filling Mixture:

1/2  lb ground beef

1/2  oz chopped cooked bacon

1  oz chopped cooking ham

2 small cloves garlic (or 1 large)

1/2  oz  diced tomato

2  Aji dulce (sweet pepper)

1  small onion diced

1/2 tsp Salt

1/4 tsp Vinegar

7 Green Spanish style olives chopped

1/2 cup of raisins

1/2 tbsp capers (optional)

1 tbsp olive oil

Wax paper cut into 8 inch square

Preparation for dough mixture:

Drain and rinse plantains. Place plantains and yautia in food processor until the dough is smooth. If you don't have a processor you can do this manually with a grater. Add remaining ingredients and put aside the mixture until you are ready for the filling.

Preparation for the filling:

Sauté bacon in the olive oil for a few minutes then add the ham, garlic, aji dulces, tomato, and onion until tender. Add meat and fully cook. Add raisins, capers, and olives during the last minute of frying. Mix well and remove from heat.

Holding the wax paper in your hand, place a dollop of dough about a little bit more than the size of a golf ball and flatten to form an oblong disc. Next place meat mixture in the center running the length of the oblong, then fold the dough over so as to encase the meat completely. Place aside and start another alcapurria. Place aside and make another until you are finished with the ingredients. To cook place them gently in hot oil with a ladle and fry until a medium golden brown, about 4 to 6 minutes then remove and drain on paper towels. Serve while hot.