Defrost yucca. Place yucca (cassava) in a piece of cloth and squeeze excess liquid until yucca is dry.

Add Adobo, sazon, and oil; mix well.

Place small amount in the palm of hand, about a handful, press yucca into palm of hand and fill with meat. Cover meat, shaping into a torpedo.

Heat oil on high. Once hot place alcapurias in oil and lower flame. Fry until golden brown.