1- 2lb. bag of Frozen Cassava dough (Defrosted and Drained)
2 Envelopes of Sazón with Culantro and Achiote
1 tsp. of Adobo with Pepper
Ingredients of the stuffing:
1lb. of Ground Pork
1 tbsp. of Extra Virgin Olive Oil
1 tbsp. of Adobo with Pepper
1 Envelope of Sazón with Culantro and Achiote
2 tbsp. of Olives (diced)
Procedure: In a mixing bowl mix the Cassava with the sazon and the adobo.
In a small pan heat the oil and cook the pork with the sazon, adobo and the olives.
To form them put some dough in your hand, add some of the meat in the center and cover with rest of the dough till it forms a cylinder.
In a big pan heat the Corn Oil and cook each Alcapurria till they are very crispy.
