CANOAS (SWEET PLANTAIN BOATS) RECIPE BY TASTY
Puerto Rican sweet plantain boats filled with a delicious beef mixture and topped with creamy mozzarella cheese make the perfect savory dish to share with your loved ones.
Provided by Tikeyah Whittle
Categories Sides
Time 1h3m
Yield 4 canoas
Number Of Ingredients 16
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!
CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY
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
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!
SWEET PLANTAINS
Recipe courtesy Tyler Florence. This is a lovely dessert or sweet accompaniment to Arroz Con Pollo or another savory latin dish! I love to eat it with Lechon Asado and Black beans and rice; I think it offsets the garlic well.
Provided by nsomniak6
Categories Tropical Fruits
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
- Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
- Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
- Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
- Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.
Nutrition Facts : Calories 267, Fat 14.8, SaturatedFat 9.2, Cholesterol 38.2, Sodium 8.5, Carbohydrate 35.9, Fiber 2.4, Sugar 20.2, Protein 1.3
STUFFED PLANTAINS
My cleaning lady made these for me one day and I thought they were absolutely delicious. This is her version of Nicaraguan sweet and savory stuffed plantains. Having never had them, I don't know how authentic they are, but I know they are delicious.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 25m
Yield 3
Number Of Ingredients 3
Steps:
- Cut plantain into 3 pieces, keeping the peel on.
- Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
- Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 19.2 g, Cholesterol 13.1 mg, Fat 13.7 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 79.9 mg, Sugar 9 g
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