Canoa Recipes

CANOAS DE PLATANOS MADUROS (SWEET PLANTAIN CANOES)

Steps:

• Pre-heat oven to 350 degrees.
• Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.
• Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.
• Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.
• Heat a large frying pan with about 2 inches of vegetable oil, just enough to cover the plantains. Fry plantains for 8 - 10 minutes or until golden and slitely crispy. Drain on a plate with paper towel, set aside.
• To assemble canoas: when the plantains are cool enough to handle, cut a slit down the inside curve of the plantain. Using your knife and a fork, gently pry the plantain open until it opens and resembles a canoe. Fill the plantain with some shredded cheese, stuff with meat mixture and top with more shredded cheese. Transfer the stuffed plantains to a baking dish sprayed with non-stick spray.
• Bake in oven at 350 degrees for 15 - 20 minutes, or until the cheese is melted and browned. Garnish with chopped cilantro and serve immediately.

BEEF-FILLED RIPE PLANTAINS/CANOAS

Steps:

• Cook ground beef, season to taste.
• Peel the plantains carefully to make sure they do not break. You need whole plantains and appearance is quite important in this dish.
• Preheat the oven to 350 degrees. While the oven preheats fry the plantains in enough oil to cover them. Be careful while handling so that plantains do not break.
• Remove from the oil when golden brown. Soak off excess oil by draining on paper towels.
• Slit each plantain lengthwise, about an inch from each end, half as deep as the plantain's circumference.
• Place about two tablespoonfuls of the filling inside the slit in each plantain.
• Place the plantains side by side in an ovenproof dish. Spread the shredded cheddar or mozarella cheese over the filling. Bake in the oven for around ten minutes. Recipe from: www.elcolmadito.com

CANOA

Steps:

• Mix the ground beef, Worcestershire, Sofrito, adobo seasoning, Cajun spice, beef base, beef tenderizer, granulated garlic and black pepper in a large mixing bowl. Let sit for 20 minutes. Heat the vegetable oil in a large pan over medium-high heat and saute the seasoned ground beef until medium well.
• Heat oil in a deep-fryer to 375 degrees F. Preheat the broiler to high. Peel the plantains and slice lengthwise, but do not split. Deep-fry the plantains until golden brown. Remove to a baking sheet. Spread the beef filling down the center of the plantains. Smother the canoas with the shredded cheese. Broil until the cheese is thoroughly melted, 1 to 2 minutes. Drizzle the Puerto Rican Remoulade over the top.
• Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend to an even consistency, 30 seconds.
• Combine the mayonnaise, ketchup, granulated garlic, minced garlic, Sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend to an even consistency.