Have you got a recipe for Alcapurrias?
Here's a recipe for Alcapurrias:

Ingredients:

Sofrito

• 1 bunch fresh cilantro
• 1 bunch fresh culantro
• 1 medium green bell pepper, seeded and roughly chopped
• 5 garlics, ends trimmed
• 1 small yellow onion, roughly chopped
• 1 teaspoon adobo seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper

Beef Filling

• 1 teaspoon vegetable oil
• 1 1/2 lb ground beef, 80/20
• 1/4 cup spanish olive, with pimentos
• 1 1/2 teaspoons dried adobo seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)
• 1/4 cup tomato sauce

Masa

• 3 unripe bananas, peeled and chopped into 1-inch (2.5 cm) pieces
• 1 green plantain, peeled and chopped in 1 in (2.5 cm) pieces
• 2 lb yucca root, peeled and chopped in 1 in (2.5 cm) pieces
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 packet Sazón Culantro and Achiote seasoning, 1.4 ounce (35 G)
• nonstick cooking spray, for greasing
• 6 cups vegetable oil, or neutral oil of choice, for frying
• hot sauce, of choice, for serving

Instructions:

1. Make the sofrito: Add the cilantro, culantro, bell pepper, garlic, onion, adobo seasoning, garlic powder, and pepper to a food processor and pulse until the vegetables are broken down and the mixture has the texture of a chunky salsa. Reserve 1/3 cup (75 G) for the filling, then set aside the remaining sofrito for another use. It will keep in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 4 months.
2. Make the filling: Heat the vegetable oil in a large, high-walled skillet over medium-high heat. When the oil is shimmering, add the reserved 1/3 cup (75 G) sofrito and cook, stirring frequently, for 1–2 minutes, until fragrant.
3. Add the ground beef, olives, adobo seasoning, garlic powder, pepper, and Sazón Culantro and Achiote seasoning. Cook until the beef is no longer pink, 5–6 minutes.
4. Add the tomato sauce and stir to combine. Use a slotted spoon to transfer the filling to a large bowl and set aside.
5. Make the masa: Add the bananas, plantain, and yucca to a food processor and pulse until completely smooth, stopping the push the larger pieces to the bottom as you go. Transfer to a  large bowl and add the garlic powder, salt, and Sazón Culantro and Achiote seasoning. Mix well to combine.
6. To assemble, grease an 8 x 12-inch (20 x 30 cm)  sheet of parchment paper with nonstick spray. Add about 2/3 cup (155 G) masa to the center of the parchment paper. Using a rubber spatula, spread the masa into an oval about 1/3-inch thick, leaving a 1–2-inch (2.5-5 cm) border of parchment around the edges.
7. Scoop 1/3 cup (75 G) beef filling onto the center of the masa, leaving a 2-inch (5 cm) border of masa around the meat. Lift a long edge of the parchment paper up and over the filling to enclose with the masa, then repeat with the other side, then the short edges. The masa should stick to itself. Patch any holes with more masa, then use the parchment to gently roll the alcapurria from side to side to seal, making sure the filling is completely enclosed. Repeat with the remaining ingredients.
8. Heat the vegetable oil in a large, high-walled skillet to 350°F (180°C) over medium heat. Working with 1 wrapped alcapurria at a time, lower a long edge of the parchment into the oil and very gently roll the alcapurria off so it sits flat-side down, being careful not to splatter the oil. Add another alcapurria and fry for 2–3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to transfer to a paper-towel lined plate to drain and cool slightly while you repeat with the remaining alcapurrias.
9. Serve immediately with hot sauce for dipping.

Enjoy your Alcapurrias!