Canoas de Platanos Maduros
Josue's new favorite.
With my new last name and my year-round tan, pretending to be Puerto Rican by heritage just seems easier than explaining to people that I'm Irish. So I have been doing my best to build up my repertoire of Puerto Rican cuisine and what's more exciting than the idea of a canoe made of a sweet plantain and stuffed with deliciousness?
When I asked Josue if he wanted me to try to make this dish for him, he said "no, i don't like that." I asked him if he had ever had a canoa before, to which he responded "no." So I pushed and asked him how he knew he didn't like it if he had never tried it before....yes, despite all his brawn my husband has the palate of a very picky toddler. ( Love you, Bubba! )
After the first bite, he looked at me and said, "I will NEVER get tired of this. Please make it every day for the rest of our lives."
Need I say more? Here's what you'll need!
- 1.5 lbs of ground beef
- 1 bell pepper, (any color you'd like) finely chopped
- half an onion, finely chopped
- 3 cloves of minced garlic
- 3 tsp adobo ( the low sodium option works just as well! )
- 2 tsp oregano
- 1 packet of sazón
- 1 packet of taco seasoning
- 1/3 cup tomato sauce
- generous amounts of cilantro :)
- cheese (any kind you'd like. Josue prefers Monterey Jack)
- 4 ripened plantains
- lots of vegetable oil
Some Like It HOT:
- As a lover of all things spicy, I always add an extra kick to my own serving after I dish up Josue's. Here's what you'll need to light your canoa on fire.
- crushed red pepper
- sliced jalapenos
Preheat the oven to 350 degrees (F)
In a large skillet, heat the onion, the pepper, garlic and ground beef. As the meat browns, mix in tomato sauce, taco seasoning, sazon, adobo, oregano and cilantro. (If you're taking the spicy route, throw in the crushed red pepper to taste) Simmer and let the delicious aroma fill your home!
As your filling simmers, peel four ripe plantains and heat a deep skillet filled 1.5 -3 inches high with vegetable oil. Place plantains in the oil and cook until golden brown. If the oil does not cover the entire plantain, make sure to rotate it and cook all sides!
Once the plantains are looking nommy, take them out of the oil and drain on a plate lined with paper towels. Allow them to cool enough so that they are safe to the touch, slice each plantain down the middle, leaving the ends and bottom connected, pry the sides apart until each plantain looks like a little canoe!
Stuff your canoes with the meat that I'm sure you've been snacking on and, on a baking sheet, place all four in the oven. Cook for 20 minutes.
After 20 minutes, (If you want it spicy, cover the meat with a layer of delicious jalapenos and then...) add the cheese! Stick 'em back in the oven for a few more minutes until the cheese is nice and gooey. Serve immediately and enjoy!