Peel the green bananas and yautía.
Grate them finely using a food processor or box grater to create the masa dough.
Add salt and annatto oil to the dough and mix well.
In a skillet, cook ground beef over medium heat.
Add sofrito, garlic, tomato sauce, cumin, oregano, salt, and pepper.
Simmer until the filling is fully cooked and flavorful. Let cool slightly.
Spread a portion of the masa dough on parchment paper or in your palm.
Place a spoonful of the meat filling in the center.
Fold the dough around the filling to form an oval fritter.
Heat oil to about 350°F (175°C).
Fry alcapurrias until golden brown and crispy, about 6–8 minutes.
Remove with a slotted spoon and drain on paper towels.
Let rest a few minutes before serving.
