Thank you so much for reminding me of my childhood in the South Bronx in New York City in a vacant lot listening to salsa music and authentic Puerto Rican food in vacant Lots inside the bowels of New York City South Bronx, the Bronx. Thank you JJ both of you
I just would like to say. I have been trying my hand with your help. I have recently moved to West Virginia. And trust me "there no Spanish Eateries to be found. So to you both, I wish the very best. And with your help and guidance and 🙏 . I will learn more about our people. Because if I can learn how to Cook Spanish Food. I will learn more about myself. Much ❤️
One of my favorite things to get at the chuchifrito place in Washington Heights. That and the meat and cheese empanadillas and bacalaitos. Ah memories.
They look very authentic! Had to subscribe just so I can watch the rest later. So far your recipes are the closest to Puerto Rico I’ve seen, yet in a professional manner. Thank you for all you do! 🇵🇷
Se ven deliciosas yo siempre las he hecho con guineos Y plátanos pero la voy a tratar con yautía se ve muy ricas gracias Deseo ver tus otros videos espero que sean tan delicioso como éstas alcapurrias Muchas gracias
Mmm they look so good! Just like my mommas! Brings back memories of PR vacations! My mom does something similar but she uses parchment or wax paper. Either way! Amazing! Thank you!
Yummy! Love alcapurrias 😋😋 My grandma did them a little smaller and even sometimes when she didn't have the picadillo she did fill them with corn beef. They were pretty good but I love them more with the picadillo. Thanks Jeff. Looks delicious. Must eat them as soon it comes out from frying it's taste is much better cause letting it sit it would get a little soggy and oily. 😁
That's awesome Mildred! Thanks for sharing! Since you mention it, we really need to do something with corn beef. People keep bringing it up, but it's not something I've cooked a lot with. Guess ill have to experiment ;p
@@JeffandJosPuertoRicanKitchen Oh wow. Yes please; I don't know if you guys have done a Pernil with a delicious crunchy skin. That would be Awesome! Oh, and maybe a tasty recipe of some, Coquito.??? There is nothing better than to share some delicious Coquito with family and friends around the holidays. Thank you so much, and please keep sharing your great recipes.
This looks like a great fritter! I heard that crunch! Love the supplementary footage! Looks legit! Looks like you got the technique down. Just need to make 100 more :)
I haven't tried it, but think it's probably possible. The only trick will be getting them to keep their shape while they are freezing. The dough is really soft, but maybe if you wrap it in parchment paper or something? Would love to hear how it turns out if you try it.
Thanks. Alot. I like the paperplate and also the aluminum idea .i was using a baggie. Loved you idea and your ingredients. I made them with plain green plantains then i made them with plain geen bananas at last i was making them with half banana s and 1 plantain now im gonna try your ingredient s and your method. I think your method is going to win. .thanks again .
Thank you very much for all of your videos, it has helped me greatly in learning to cook Puerto Rican foods. If possible could you please include tips on freezing many of your recipes. So I can share this great food with friends and family.
Hi Cody! That’s so wonderful to hear! We will try to keep that in mind for future recipes but the freezing will depend on each recipe. Let me know which specific recipes and I can give additional insight. For e.g., for the alcapurrias, you want to freeze them before you fry them and then take them out of the freezer and fry them.
Hi! In a couple of our attempts the Alcapurrias have opened up - which of course is a no-no. My oil is plenty hot (between 310 & 325F) so I think that can be ruled out. This happened the next day after pulling the leftover“masa” and picadillo from the fridge and went straight to cooking. Any help or thoughts are appreciated. Love your show! Hèctor and Niurka
Hi Hector! Sorry to hear about the alcapurrias opening up--definitely gotta see if we can fix that. In my experience, when I've had alcapurrias open up on me while they are frying, it's because the layer of dough surrounding the picadillo gets too thin. This might be happening because there's too much picadillo, or as a result of shaping it. A couple things that you might want to try: (1) use a little bit more dough, (2) don't press the picadillo down too far, or else it will come out the other side. If that still doesn't do the trick, the other thing that might be at fault is that there is too much liquid in the dough (the liquid evaporates as it cooks, and the steam can cause the alcapurria to burst). If that's to blame, you might be able to fix it by adding a little bit of cornstarch to the dough. Hopefully that helps! And let me know if not and we can keep trying to trouble shoot. Best! Jeff
Jeff and Jo's Puerto Rican Kitchen Thanks for your quick response Jeff! Will definitely keep you posted and will keep an eye out for what we’re doing while shaping and avoiding too much picadillo (hard to resist that one 😀). Definitely will watch for too much moisture. I guess the more experience the better we’ll get at it. Thanks again for responding to our questions. Keeping an eye out for your next video! H & N
I made Alca's these weekend. They came out GREAT!!! Gonna have to ask my Titi if I can get some leaves sent to me. Been thinking of a silicone mold for them. Thanks for the inspiration!!!
Will try it I can't belief I'm watching at 5 am already watched 4 of your recipes 😜😜😱😱🤤🤤😴😴this is my favorite dish. I actually love the yuca ones with shredded stewed beef can u do a video pls? Gracias
Thank you I just learned how to cook them I wasn't sure if I should fry them or put them in the oven I'mma tell you about husband Puerto Rican isn't the first time I'm making them
Si Naty, como comentó Mildred, es un processador de alimentos, marca Cuisinart. Este aqui: www.cuisinart.com/shopping/appliances/food_processors/dfp-14bcny/
After you make the Maza, should you put it in the fridge overnight or for a few hours to let it settle or should I assemble the alcappudias and fridge it and if so for how long?
Hi, I don’t think it matters what you freeze them in, you can use a ziploc bag, but the important thing is to make sure that there is wax or parchment paper between each of them so they don’t stick together.
Love the paper plate technique!! Thank you for sharing. Just curious, instead of yautia, could one use yucca? Where I am yautia is very hard to come by
That's a great idea! If it's helpful, we have done a beyond meat filling in an earlier video of pasteles de yuca which could work great: ua-cam.com/video/sstBFOq6hZ0/v-deo.html Good luck!
We were making these in Spanish class threw zoom, our class did the BESTTT so far. This is really good!! 😻😻
Awesome!!!
Thank you so much for reminding me of my childhood in the South Bronx in New York City in a vacant lot listening to salsa music and authentic Puerto Rican food in vacant Lots inside the bowels of New York City South Bronx, the Bronx. Thank you JJ both of you
You are most welcome!!
I just would like to say. I have been trying my hand with your help. I have recently moved to West Virginia. And trust me "there no Spanish Eateries to be found.
So to you both, I wish the very best.
And with your help and guidance and 🙏 . I will learn more about our people. Because if I can learn how to Cook Spanish Food.
I will learn more about myself. Much ❤️
I love that you carry our tradition out to the world!
Thank you so much! that’s exactly the point!
I love these whenever I went to Puerto Rico. The ones with crab are to die for.
Oh yes! So good. Gotta go out to los kioskos de pinones 😃😃
❤❤
@@JeffandJosPuertoRicanKitchenmy favorite place there ❤
One of my favorite things to get at the chuchifrito place in Washington Heights. That and the meat and cheese empanadillas and bacalaitos. Ah memories.
Cuchifrito places are the best! 😍
I’m from Jersey and I LOVE chuchifito!!! I’ve been going for years. Im going tomorrow!!! 🤗🤗
Omg yes ❤❤❤💯💯
They look very authentic! Had to subscribe just so I can watch the rest later. So far your recipes are the closest to Puerto Rico I’ve seen, yet in a professional manner. Thank you for all you do! 🇵🇷
Thank you!!
This is my dad’s favorite. I think I will try to make them for his birthday. 🥰
Yay! Good luck and let us know how it goes! And happy birthday to your dad 😄😄
That crunch @11:01.
No photoshop (or whatever the sound equivalent is) I promise! 😂
Best Alcapurria instructional video!!
Thank you!
Oh! Mi heaven Lord! Yummy yummy yummy I could smell them. No ketchup al all. With a Coco Rico. Un abrazo fuerte desde Puerto Rico 🇵🇷
Oh wow un Coco Rico eso si que no veo hace mucho tiempo!! Perfect combination
am I just getting old or has the Coco Rico recipe changed in the last 10 years? I remember it being thicker and sweeter.
Boricua living in California. Almost impossible to find around my area. Thanks for teaching me how to make it.
You are so welcome!! It's always great to be able to have that food that takes us back in our memories to the good ol' days 😊😊
Great great video!! Alcapurrias is every Puerto Ricans weakness..
So so good
Wow! I have been searching for an alcapurria technique for so long! I cannot wait to try this. You guys are fantastic, thank you for this channel!
You are so welcome! Let us know how it goes for you!
Yummy I make them also I put in some yuca in it you explain so easy Gracias!!!!!!
Thanks for sharing! Definitely seems that lots of people add yuca. I think im going to have to start trying that now 😄😄
Excellent demostration.
Yay! Glad you enjoyed 😊😊
YOU R decent and humble. You showed respect for the man, 😍🤗 And I definitely enjoy your teaching.
Thanks! 😊 And respect where respect is due--that man is a million times better than me at making alcapurrias and I can only hope to emulate him 😍
Bacalaitos,carne guisada,cuajito,piononos. Rellenos de papae pana, majado de yautia, verduras con bacalao, ..... Puerto Rico 🇵🇷❤️ Tan Rico!
Todo todo es delicioso!! Tenemos recetas de bacalaitos, piononos, rellenos de papa también!!
Se ven deliciosas yo siempre las he hecho con guineos Y plátanos pero la voy a tratar con yautía se ve muy ricas gracias Deseo ver tus otros videos espero que sean tan delicioso como éstas alcapurrias Muchas gracias
Mofongo con carne frita, chicharrón, chicharrón de pescado,y de pollo. La comida latinoamericana es tan rica. Un abrazo cordial desde Puerto Rico 🇵🇷❤️
Gracias María! Abrazos para ti también. Feliz Navidad 🎄
I am thrilled that you guys shared this very approachable way of making another intimidating recipe!!!! You are soooo
good at what you do!!!☺️☺️☺️
Thanks so much 😊😊😊 So glad you liked it! Share it with your friends 😄
Excellent video on How To.... Thanks so much.
Yay! Glad you enjoyed 😊😊 Check out our channel for more How-Tos!
@@JeffandJosPuertoRicanKitchen I love the amount of videos you have done. Please continue to do so. I will be making the Pan de agua soon!!!
OMG!!! I can’t believe how you made the dough! I grate by hand but boy you made my day and will try.
Yes! So much easier this way! Let us know how it goes for you!
I absolutely love how thorough your channel is! You're made to teach!
Thank you for the great feedback!!
I am from Colombia and I Love Love the way you cook!!! Very explicit
You’re welcome!!! So awesome!
Mmm they look so good! Just like my mommas! Brings back memories of PR vacations! My mom does something similar but she uses parchment or wax paper. Either way! Amazing! Thank you!
Yay! Glad you enjoyed 😄😄
Yummy! Love alcapurrias 😋😋 My grandma did them a little smaller and even sometimes when she didn't have the picadillo she did fill them with corn beef. They were pretty good but I love them more with the picadillo. Thanks Jeff. Looks delicious. Must eat them as soon it comes out from frying it's taste is much better cause letting it sit it would get a little soggy and oily. 😁
That's awesome Mildred! Thanks for sharing! Since you mention it, we really need to do something with corn beef. People keep bringing it up, but it's not something I've cooked a lot with. Guess ill have to experiment ;p
Your intro music is, Da Bomb! Thanks for sharing your delicious recipes. Please keep them coming.
Yay! Glad you like it :) And we'll do our best to keep it coming 😀 Anything in particular you'd like to see?
@@JeffandJosPuertoRicanKitchen
Oh wow. Yes please; I don't know if you guys have done a Pernil with a delicious crunchy skin. That would be Awesome! Oh, and maybe a tasty recipe of some, Coquito.??? There is nothing better than to share some delicious Coquito with family and friends around the holidays. Thank you so much, and please keep sharing your great recipes.
Who is/are the artist?
Gonna try your version that looks like beach food vendors, love alcaparras, and thank you for sharing .
You are welcome !
thank youuuu! I'm Puerto Rican and I cannot cook if my life depended on it ! I want to learn and I found your video super educational!
My grandpa would make these for us as kids omg childhood memories
Awww that’s awesome!! My grandpa would fry them fresh for me and I would eat it with a Malta!!!!
Cornbeef are my favorites. I'm actually eating one right now that my mom made me.. Sending love from puerto rico🇵🇷👋🙏
I can't wait to experiment with this recipe!!!!!!!!😜😜🤗🤗🤗
Whoo!! Good luck!!
Thank you for this easy way to make authentic pasteles.
This is a recipe for alcapurrias, but we also do have pasteles in the channel.
It’s crazy how easy he makes it look. Good video. Thanks.
Thank you!
This looks like a great fritter! I heard that crunch! Love the supplementary footage! Looks legit! Looks like you got the technique down. Just need to make 100 more :)
Thanks! You always need more alcapurrias 😂
Hi.I'm a puertorrican in Jacksonsonville,Fl.Outstanding recipe.Thanks!
That paper plate idea is ingenious.
☺️
Alcapurrias de Jueyes
Can you make and freeze for frying later?
I haven't tried it, but think it's probably possible. The only trick will be getting them to keep their shape while they are freezing. The dough is really soft, but maybe if you wrap it in parchment paper or something? Would love to hear how it turns out if you try it.
@@susangazaway2892 make sure you drain any liquid it holds when freezing the masa. Yes you can freeze it.
Thank you for sharing! Barrigua ❤
Thanks. Alot. I like the paperplate and also the aluminum idea .i was using a baggie. Loved you idea and your ingredients. I made them with plain green plantains then i made them with plain geen bananas at last i was making them with half banana s and 1 plantain now im gonna try your ingredient s and your method. I think your method is going to win. .thanks again .
You’re welcome
Awesome! Just found this channel. Very authentic! ❤❤❤
Thank you!
Great recipe. Good idea w the paper plate.
Glad you enjoyed it and all the credit goes to the gentleman in Pinones! I can only hope to get close to how awesome he was.
@@JeffandJosPuertoRicanKitchen I love ur recipes.
Thank you for this video
You are welcome!
You did good with the paper plate and offset spatula. I’ve learned a lot from you both.
Haha thank you!!! ☺️
My all time favorite frituras 👍🇵🇷😋
Whoo!! So good 😋😍
So informative. Sure to share
Thank you!!
This is amazing 🇵🇷
Yay!! Glad you enjoyed 😊
Awsome video brother!! I will try this technique exactly the same as you! Thanks & GOD BLESS 🙌🏻 🙏🏻
Thanks
Thank you very much for all of your videos, it has helped me greatly in learning to cook Puerto Rican foods. If possible could you please include tips on freezing many of your recipes. So I can share this great food with friends and family.
Hi Cody! That’s so wonderful to hear! We will try to keep that in mind for future recipes but the freezing will depend on each recipe. Let me know which specific recipes and I can give additional insight. For e.g., for the alcapurrias, you want to freeze them before you fry them and then take them out of the freezer and fry them.
I love your videos yummy I followed your method it's awesome
This is my new favorite channel!!!
Awww thanks!!
Fantastic!!!! Thanks folks!!!!
You are welcome!! Thanks for watching!
Hi! In a couple of our attempts the Alcapurrias have opened up - which of course is a no-no. My oil is plenty hot (between 310 & 325F) so I think that can be ruled out. This happened the next day after pulling the leftover“masa” and picadillo from the fridge and went straight to cooking. Any help or thoughts are appreciated.
Love your show!
Hèctor and Niurka
Hi Hector! Sorry to hear about the alcapurrias opening up--definitely gotta see if we can fix that. In my experience, when I've had alcapurrias open up on me while they are frying, it's because the layer of dough surrounding the picadillo gets too thin. This might be happening because there's too much picadillo, or as a result of shaping it. A couple things that you might want to try: (1) use a little bit more dough, (2) don't press the picadillo down too far, or else it will come out the other side. If that still doesn't do the trick, the other thing that might be at fault is that there is too much liquid in the dough (the liquid evaporates as it cooks, and the steam can cause the alcapurria to burst). If that's to blame, you might be able to fix it by adding a little bit of cornstarch to the dough.
Hopefully that helps! And let me know if not and we can keep trying to trouble shoot.
Best!
Jeff
Jeff and Jo's Puerto Rican Kitchen
Thanks for your quick response Jeff!
Will definitely keep you posted and will keep an eye out for what we’re doing while shaping and avoiding too much picadillo (hard to resist that one 😀). Definitely will watch for too much moisture. I guess the more experience the better we’ll get at it.
Thanks again for responding to our questions.
Keeping an eye out for your next video!
H & N
I just watched my first video and I’m extremely amazed with your recipe for the alcapurrias you are a star :)
Thanks so much Emma! 😄😄 Really appreciate the support
I am so glad to see this video. I can't wait to try and make them.
Yes! Let us know how it goes for you!!! They are so delicious!
Very nice iam to try and make them like that they look delicious..
Thank you!! Let us know how it goes for you!!
Great video !!! I’m watching all of your videos. I can’t wait until this weekend so I can try and make them. Lol.
Awesome! Let us know how the recipes go for you!
Thanks a lot! I am going to do it!! Looks delicioso!!
Thank you!!
Thank you for this video! I love your recipe and using the disposable plate. 😉 I like them with beef, pork and even shrimp or crab meat. Yummy!!! 😋😋
Yummm!! 😋
Omg! My mom makes those real good
Nice crunch the outer and the inside filled with goodness 😋👍
Yum!
So glad I found this you tube channel. Thanks for sharing your recipes…. I think the English word for Mongo is Soggy.
Thank you!!
People in Puerto Rico (Boriken)
also use Yuca to make the Yummy
Alcapurrias
True
Delicious, ty
Thank you!
El mejor munchie 🇵🇷.
Y los piononos se los recomiendo son riquisimos. Se hacen con platano Amarillo. ❤
Gracias! Tenemos una receta de piononos en el canal también.
Thank-you for this recipe🙏🏻💚
I'm a white girl w/a lil' Abuela in me whom loves to cook...☺️
So glad you enjoyed it! And hopefully we help bring out that abuelita a little more 😉😋 Everyone needs more of that!
you did good job
Thank you so much!!
Love this one!!!
Thank you!!
The leaf is uva playera (Beach grapes). They grow all around the coast.
Thank you so much!
You guys give me hope that I can make these things. 😁
We believe in you!! 🙌🙌🤩
Thanks for the video.
You are welcome!
I can't wait to try that an it looks good yess good job Chef 👏an have great 👍day OK bye 😁😁😁😁😁😁😁
Thank you!!!
@@JeffandJosPuertoRicanKitchen you are welcome an I hope you enjoy your night 🌙an holidays 😊OK bye 😁😁😁😁😁😁😁😁
I made Alca's these weekend. They came out GREAT!!! Gonna have to ask my Titi if I can get some leaves sent to me. Been thinking of a silicone mold for them. Thanks for the inspiration!!!
You are welcome!
Boy do I miss my Spanish food. I will make these soon.
Yay, good luck! 😊
They look so good, making me hungry 😀👍🇵🇷
Thanks!!
I love them thx. I haven't made them in years 😋
So delicious
Will try it I can't belief I'm watching at 5 am already watched 4 of your recipes 😜😜😱😱🤤🤤😴😴this is my favorite dish. I actually love the yuca ones with shredded stewed beef can u do a video pls? Gracias
Hahahaha! Welcome to our channel and thank you so much for watching!
Que rica son 👋🇵🇷🙏❤️ my mom just made some but with bananas an plantains or just bananas. And we don't use the plantain leaf or plate we hand makethem.
Very nice. Thank you.
You're welcome! 😄😄
Great, great video, thank you 😊
You make it look so easy!!!
Lol. You can do it too
Thank you I just learned how to cook them I wasn't sure if I should fry them or put them in the oven I'mma tell you about husband Puerto Rican isn't the first time I'm making them
Enjoy!
Looks delectable 😋
Nothing like a good alcapurria after a long day on the beach!
Yummy
Indeed
También se puede cortar un galón plástico de leche y hacer un buen molde..para mi es lo mejor,porque el plástico desliza muy facilmente..
Great idea!!
Buenas Jeff, cual es esa maquina que estas usando? gracias, by the way love your videos
Naty Muñiz es un processador de alimentos. 😊
Si Naty, como comentó Mildred, es un processador de alimentos, marca Cuisinart. Este aqui: www.cuisinart.com/shopping/appliances/food_processors/dfp-14bcny/
Thank you, it looks super easy to use
I really like it, so would definitely recommend.
After you make the Maza, should you put it in the fridge overnight or for a few hours to let it settle or should I assemble the alcappudias and fridge it and if so for how long?
You make it look so easy! I can wait to try it. Two questions. Do you have a recipe for the mayo/ketchup? And what brand is your cookware?
Hi! We do have a recipe for mayo ketchup, check out our tostones/mofongo video - one of our very first ones. Our pots are MasterClass brand.
Excellent 💯
Thank you, 🙂 One question, Can you store them in the refrig or freezer and then just heat them up in the oven?
Can i cook them in the oven??? I know not the same. Im diabetic.
I haven't tried doing it, but I imagine you can. The only trick is getting them to keep their shape while they are in the oven.
Thank you. Going to try this method. I would like to freeze them what d you suggest I freeze them in?
Hi, I don’t think it matters what you freeze them in, you can use a ziploc bag, but the important thing is to make sure that there is wax or parchment paper between each of them so they don’t stick together.
Love the paper plate technique!! Thank you for sharing. Just curious, instead of yautia, could one use yucca? Where I am yautia is very hard to come by
It would have a different consistency. You can try the ones that are just yuca. www.jeffandjopr.com/post/alcapurrias-de-yuca
Excellent video! What kind of food processor do you have?
YUMMY
Indeed!!
Can you freeze them after you shape them to fry them later?
Sure can!! When you are going to fry them after freeze them just let them thaw a bit to make sure that it gets cooked all the way through.
I’m from mountains. A Highlander from PR. Subbed.
Donde??
@@JeffandJosPuertoRicanKitchen Arecibo
Nice!! Fui varias veces a jugar baloncesto a la universidad y al radiotelescopio
estaré cerca, dios los bendiga, gran canal@@JeffandJosPuertoRicanKitchen
Jueyes Alcapurrias are good
people in Puerto Rico (Boriken)
eating that way too
Yes!
What happened to them? All these videos are old. Awesome cook
We are on a little break. Work and our little one are taking all of our time!
I wanna try im curious what seasons you used for the ground beef
Here’s the full recipe for the meat: www.jeffandjopr.com/post/puerto-rican-picadillo-a-dish-with-a-million-uses
leaf is beach grape leaf.
Si palo de uva!
Im trying it with beyond meat 😁
That's a great idea! If it's helpful, we have done a beyond meat filling in an earlier video of pasteles de yuca which could work great: ua-cam.com/video/sstBFOq6hZ0/v-deo.html Good luck!