Make your sofrito by pulsing all ingredients in a food processor. You won’t be using all of the sofrito for this recipe so store the leftovers in your fridge for later use in stews and rice dishes.
Make the picadillo. Start with 4 tbsp of sofrito in a hot pan over medium heat. Once fragrant, add in ground beef and simmer until beef is fully cooked. Add the tomato sauce and cook another 10 minutes. Add in olives and all seasonings and mix until evenly combined.
Make the masa. In your food processor, combine the yucca and plantain pieces and pulse until a smooth and consistent dough is formed. Add in seasonings and pulse a few more times to combine.
Cut out squares of parchment paper. One at a time, spray a square with nonstick cooking spray, add a ½ cup scoop of the masa dough and spread out flat with a spatula.
Next top with a few small spoonfuls of the picadillo filling, making sure to add a small enough amount that you have a few inches of dough around all edges of the filling.
Using the parchment paper to help you, carefully fold the masa over the dough, pinching the edges until fully sealed and no picadillo is visible. Continue this process until you’ve used all of your dough and/or filling.
Heat vegetable oil in a heavy bottomed, wide mouthed pan. Fry the Alcapurria at 350 degrees until dark golden brown on the outside. Cool on a paper towel lined plate and enjoy!