Wash and peel the yautias. Peel green bananas and wash with salted water. Grate the bananas and yautias.
Add salt, vinegar, oil, and sazon. Mix well and set aside
In a deep pot fry the meat until all red is gone.
Drain most of the grease and add garlic, ham, oregano, vinegary, salt, olives, capers, sazon, sofrito, and tomato sauce.
Bring to a boil then reduce heat to low and cover the pot. Cook covered for fifteen minutes. Uncover and cook another 15 minutes, stirring occasionally.
In the palm of your hand spread about 1 1/2 tablespoons of the masa mixture and make a shallow well. You may also use waxed paper.
Spread 1 1/2 tsp. of the filling mixture and cover the meat with the masa mixture all around. You can either fry it or freeze for later use at this point.
If frying, in a deep fryer or frying pan heat vegetable oil to cover the alcapurria. Fry until slightly crispy. Let cool.