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@wy_bb12: هاي أمي ماتت لو أهلنه #مدين_العياشي #اللهم_عجل_لولیک_الفرج #مشاهير_تيك_توك #مشايه_لاربعينيه #محضوره_من_الاكسبلور_والمشاهدات

بسام جبار
بسام جبار
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Region: IQ
Tuesday 04 August 2026 09:04:24 GMT
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How to make homemade Puerto Rican Alcapurrias 🇵🇷✨ ACHIOTE OIL: • 1 cup neutral oil • 1/4 cup achiote/annatto seeds Bring oil to a LOW simmer and cook about 10 minutes. Immediately remove from heat and strain. You don’t want the seeds to burn. Let cool. Store on the counter or refrigerate for weeks. MEAT FILLING: • 1 lb ground beef • 3–4 tbsp sofrito • 1/2 diced onion • 2 garlic cloves, minced • 2–4 Spanish olives + 1–2 tsp olive juice • 1/4–1/3 cup tomato sauce • 1/2 tsp oregano • 1 tsp adobo • Sazón to taste • 1 tsp white wine vinegar • Pinch salt + pepper if needed Brown ground beef and drain excess fat. Add tomato sauce, onion, garlic, and remaining ingredients. Simmer on medium-low for about 10 minutes until everything comes together and becomes flavorful. MASA: • 7 green bananas • 2 yautía • 2–3 tbsp achiote oil • 1 tsp adobo • 1 tsp salt • Water as needed Peel and chop green bananas and yautía. You can keep them in water while prepping so they don’t brown. Blend in a food processor until smooth, adding water LITTLE BY LITTLE only as needed. The masa should stay thick enough to hold its shape. Mix masa with achiote oil, salt, and adobo. TO ASSEMBLE: Brush a little achiote oil onto parchment paper. Spread masa into a rectangle shape, add filling, then cover with more masa. Gently seal together. Flip using the parchment paper and roll gently back and forth to form the classic alcapurria shape. Fry at 350°F until golden brown and fully cooked through. TIPS: • Don’t add too much water or the masa will be hard to shape • If the masa feels thin, add 1/2–1 extra green plantain • You can grate everything by hand using the star side of a box grater if needed #puertorico #alcapurrias #streetfood #puertoricanfood #caribbean
How to make homemade Puerto Rican Alcapurrias 🇵🇷✨ ACHIOTE OIL: • 1 cup neutral oil • 1/4 cup achiote/annatto seeds Bring oil to a LOW simmer and cook about 10 minutes. Immediately remove from heat and strain. You don’t want the seeds to burn. Let cool. Store on the counter or refrigerate for weeks. MEAT FILLING: • 1 lb ground beef • 3–4 tbsp sofrito • 1/2 diced onion • 2 garlic cloves, minced • 2–4 Spanish olives + 1–2 tsp olive juice • 1/4–1/3 cup tomato sauce • 1/2 tsp oregano • 1 tsp adobo • Sazón to taste • 1 tsp white wine vinegar • Pinch salt + pepper if needed Brown ground beef and drain excess fat. Add tomato sauce, onion, garlic, and remaining ingredients. Simmer on medium-low for about 10 minutes until everything comes together and becomes flavorful. MASA: • 7 green bananas • 2 yautía • 2–3 tbsp achiote oil • 1 tsp adobo • 1 tsp salt • Water as needed Peel and chop green bananas and yautía. You can keep them in water while prepping so they don’t brown. Blend in a food processor until smooth, adding water LITTLE BY LITTLE only as needed. The masa should stay thick enough to hold its shape. Mix masa with achiote oil, salt, and adobo. TO ASSEMBLE: Brush a little achiote oil onto parchment paper. Spread masa into a rectangle shape, add filling, then cover with more masa. Gently seal together. Flip using the parchment paper and roll gently back and forth to form the classic alcapurria shape. Fry at 350°F until golden brown and fully cooked through. TIPS: • Don’t add too much water or the masa will be hard to shape • If the masa feels thin, add 1/2–1 extra green plantain • You can grate everything by hand using the star side of a box grater if needed #puertorico #alcapurrias #streetfood #puertoricanfood #caribbean
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Xăng tăng thì mình đi xe điện 🚲⚡ Đăng kí mới nhớ nhập mã KOLQUYEN để nhận ưu đãi 200k nha cả nhà 🥰 #GreenReadySteady #XanhSM #GenGreen
Xăng tăng thì mình đi xe điện 🚲⚡ Đăng kí mới nhớ nhập mã KOLQUYEN để nhận ưu đãi 200k nha cả nhà 🥰 #GreenReadySteady #XanhSM #GenGreen




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