Peel the yautías with a regular potato peeler

Grate the yautías on the box grater (the part with the small, spiky holes) over a large bowl

Mix the grated yautía with the "sazón"/seasoning and salt until evenly blended

Set aside for later

Heat the oil in a medium saucepan on medium/high heat

Add the sofrito and bullion, and lower the heat to medium/low

After the sofrito starts getting fragrant, about 30 seconds, add sazón, olives, and sauce. Sautée for about five minutes

Add the faux meat crumbles and salt. Mix until it is completely covered with the sofrito mixture

Add the water and turn the heat up to medium/high, until it starts boiling, then lower back to medium/low and cover for about 10 min

Uncover and lower heat further to low/medium for about five min or until water is mostly dried up. Stir occasionally so it doesn’t stick to the bottom

Take off heat and set aside

Use either a plantain leaf or a small plate, and scoop ¼ cup of the “masa” or dough onto the leaf or plate

Carefully flatten it so that it’s a bit thin, but not too thin, creating a circle

Scoop 1 tbsp of the filling onto the middle of the dough circle

Scoop up the sides of the dough circle to cover the filling

Heat the oil in the pot on Medium/High

When the oil is very hot, carefully slide each alcapurria into it. Depending on the size of your pot, you will need to make at least two batches

After about one minute, turn the heat down to medium, and fry for about seven minutes. Turn the alcapurrias occasionally

Scoop the alcapurrias out and set them on a paper-towel-lined colander