Stuffed Baked Plantains Canoas De Plátanos Maduros 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.

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

STUFFED PLANTAINS

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.

STUFFED BAKED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender.
• Reduce heat to 375°.
• Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
• In a large mixing bowl, beat the pulp with butter.
• Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic.
• Spoon into potato shells.
• Sprinkle with remaining cheese.
• Place on a baking sheet.
• Bake for 15-20 minutes or until heated through.
• Top with bacon and green onions.