The guineitos release a sticky kind of sap when peeled that is hard to clean off. When peeling the guineitos wear rubber gloves.
Cut the ends of the guineitos and score the peel lengthwise. Using a small knife separate the skin from the banana and run your finger under the skin to remove peel. Clean yautia and scrub off any remaining dirt, peel with a potato peeler. As you peel the guinetios and yautia place them in a large bowl of salted water.
Using a fine grater blade run the guineitos and yautia through the food processor and then run again using the standard puree/chopping blade, you may need to do this in two batches depending on the size of your food processor. Process until smooth and dough like. Transfer dough to plastic bowl, add the salt, Sazon and shortening and mix until well combined. Refrigerate for 3 hours or for best results overnight.
Picadillo (meat filling)
Heat a large pan over medium high heat with 2 tbs. of olive oil, saute onions and sofrito. Stir in cooking ham, olives and capers, allow to cook for about 2 minutes. Add ground meat and remaining ingrediants. Once browned stir well then cook at low heat for 15 minutes. Taste the meat for seasoning, add more salt if needed to taste.
Assembling & Frying
In a deep frying pan or large pot, heat 2 cups of vegetable oil to 375 degrees. Take a large piece of aluminum paper and brush with vegetable oil. Spread a heaping 1/4 cup of the dough onto the aluminum paper, making it into a kind of patty. Place a tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper to cover the meat. Squeeze it and roll it as if you were rolling sushi, pinch the ends to make sure they are sealed. Gently slide the alcapurria into the hot oil . Cook until a dark golden brown, about 5 - 7 minutes, it should be very firm to the touch. Drain on paper towel lined plate.
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