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Masa de Alcapurria

2 pounds of green plantains

1 pound of yautia

Salt to taste (achiote optional)

Grate or add to food processor and set aside


Boneless chicken cut into small pieces (I add few drops of lemon juice to the chicken)

1/2 tsp of oregano

1/2 tsp adobo

1 sazon con color

Salt and pepper to taste (optional)

Add the cut chicken to skewers

Grease grill with olive oil or your favorite cooking spray

Cook the chicken until we’ll done.

When chicken is fully cooked, wait a few minutes to cool before you start preparing the pinchopurria. You have to add the masa to the pincho (try to make the masa thick that way it will stick to the pincho) and quickly place into the oil. Cook it as if you was frying an alcapurria. Believe me it takes a few tries before you get it, but eventually it will come out perfect.