Beef Filled Ripe Plantainscanoas Food

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.

STUFFED PLANTAINS (CANOAS DE PLATANOS)

Steps:

• Preheat oven to 400F. Line a baking sheet with parchment paper or aluminum foil.
• Cut the ends off the plantains. Then carefully score the skin making sure not to cut through the flesh and peel.
• Coat plantains with 1 tbsp avocado oil, add to the baking sheet, and roast for 30 minutes flipping halfway through.
• Meanwhile, preheat skillet over medium heat with 1 tbsp of avocado oil.
• Add in the diced onion, garlic cloves, green bell pepper, and red bell pepper. Season with kosher salt and ground black pepper.
• Saute for 5-7 minutes or until onions are translucent and bell peppers start to soften.
• Turn the heat to medium-high. Add ground beef to skillet, break it up, and brown.
• Stir in adobo seasoning, tomato sauce, Bare Bones Beef Bone Broth, ½ tsp kosher salt, ¼ tsp ground black pepper, and cayenne pepper.
• Bring to a boil then bring the heat down to low. Simmer for 8-10 minutes or until most of the liquid has evaporated.
• Remove plantains from the oven. Cut a slit lengthwise making sure not to cut all the way through the plantain. Optional: sprinkle a pinch of salt into each plantain.
• Stuff the plantains with ground beef mixture and serve.

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

CANOAS (SWEET PLANTAIN BOATS) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C)
• Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
• Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
• Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
• Make the plantains: Heat the vegetable oil in a large, high-walled skillet over medium-low heat until shimmering. Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on sides and soft enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
• Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Season with salt. Transfer to an 8-inch baking dish.
• Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling to each plantain, then top with ¼-⅓ cups more cheese. Cover the baking dish with foil.
• Bake for 20-25 minutes. Remove the foil and broil for another 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
• Enjoy!

BAKED RIPE PLANTAINS

Steps:

• Select very yellow ripe plantains, some black spots should be visible. Cut Ends off plantains and peel remaining shin off. It should peel almost like a banana. Slice diagonally in a slanted cut pattern about 1 inch or a little thicker. Sprinkle generous amounts of ginger, garlic and red pepper if you like some spice. Lightly sprinkle with salt. Arrange on baking sheet and bake in preheated oven at 450 degrees. Turn plantains occasionally until both sides have a nice golden top about 15 minutes. Remove from oven and serve.
• you can also use fresh ginger 1 tablespoon, 4 cloves garlic and 1 small habenero pepper and a dash salt prepared in food processor with tablespoon olive oil. Let plantains marinate in mixture for hour than arrange on cookie sheet and bake or fry in oil until golden brown.