Canoa Food

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CANOA



Canoa image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 canoas

Number Of Ingredients 29

1 pound ground Angus beef (80/20)
2 tablespoons Worcestershire sauce
1 1/2 tablespoons Sofrito, recipe follows
1 tablespoon adobo seasoning
1 teaspoon Cajun spice
1 teaspoon beef base
1/2 teaspoon beef tenderizer
1/2 teaspoon granulated garlic
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil, plus more for deep-frying
4 sweet plantains
1/4 cup shredded Cheddar and/or American cheese
1/2 cup Puerto Rican Remoulade (Mayoketchup), recipe follows
1 onion, sliced
1 green bell pepper, stemmed and seeded
2 cups sweet mini peppers, stemmed
1 cup whole or minced garlic
8 bunches cilantro
2 cups mayonnaise
1 cup tomato ketchup
1/4 cup granulated garlic
1/4 cup minced garlic
3 tablespoons Sofrito (recipe above)
2 tablespoons adobo seasoning
2 tablespoons Cajun spice
2 tablespoons granulated onion
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 onion

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.

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY



Canoas (Stuffed Sweet Plantains) Recipe by Tasty image

This sweet and savory Puerto Rican dish features ripened plantain boats filled with a delicious beef mixture that's made with peppers, onions, garlic, and cilantro. It's topped with creamy mozzarella cheese, and garnished with more cilantro.

Provided by Tikeyah Whittle

Categories     Lunch

Time 1h3m

Yield 4 canoas

Number Of Ingredients 15

1 ½ tablespoons vegetable oil
½ cup yellow onion, diced - about 1 small onion
½ cup green bell pepper, about 1 small pepper
3 cloves garlic, minced
½ cup fresh cilantro, chopped
1 lb ground beef
¾ teaspoon adobo seasoning
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
5 tablespoons tomato sauce
3 cups vegetable oil
4 plantains
kosher salt, to taste
16 oz shredded mozzarella cheese
fresh cilantro, for garnish, torn

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: Trim the ends off of the plantains, then peel.
  • Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender 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. Transfer to a baking dish and season with salt.
  • Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
  • Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
  • Enjoy!

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