Noticias de Coop Bénimellal-KHénifra
Puerto Rican Canoas (Sweet Stuffed Plantains)
Canoas de Platanos Maduros are an iconic Puerto Rican dish celebrating sweet plantains stuffed with a savory picadillo filling. They have that perfect balance of sweet and salty, plus a generous sprinkle of melted cheese to marry it all together. The ripe plantains are baked instead of deep fried in this recipe for a lighter end result.
Whimsically named after the canoe-like shape the plantains take when wedged open and filled, Canoas de Platano feature classic elements of Puerto Rican cuisine.
Fun Fact: The word canoe is said to have originated from the Taino people in the Caribbean and adopted by Spaniards, then by the French and English languages.
The combination of sweet plantains, picadillo, and cheese can also be found in Pastelon and Piononos, two other beloved Puerto Rican dishes. It’s a classic flavor combination!
Ingredients
Step by Step Instructions
Finishing touches: Top with cilantro lime sauce, fresh herbs, and pickled onions or jalapenos.
Oven Baked Platanos
Today we’re making this recipe a little easier and lighter by baking our plantains instead of frying them.
On the island it’s common to see the plantains deep fried before being stuffed and baked, but I’ve found the deep fryer to be unnecessary here.
A generous rub of oil and a 400° oven does magical things to ripe plantains, trust me!
More Plantain Recipes
Buen provecho,
Description
Canoas de Platanos Maduros are an iconic Puerto Rican dish celebrating sweet plantains stuffed with a savory picadillo filling. They have that perfect balance of sweet and salty, plus a generous sprinkle of melted cheese to marry it all together. The ripe plantains are baked instead of deep fried in this recipe for a lighter end result.
- Make the picadillo: Heat half of the oil in a pan over medium heat before adding the diced onion and bell peppers. Cook for 5 minutes before adding the sofrito, ground beef, and seasonings. Continue to cook while breaking up the beef, until fully cooked through. Cover and set aside.
- Bake the plantains: Preheat the oven to 400°F and peel all 4 plantains. Rub the plantains generously with the remaining oil and arrange on a parchment lined baking sheet. Bake for 20 minutes or until golden brown all around.
- Open the plantains & fill: Lower the oven to 350°F. Slice halfway into each plantain, dragging your knife along the length to open the plantain but not cut through it. Use a spoon to open up the canoas before filling with layers of shredded cheese and picadillo. Top with a generous sprinkle of cheese.
- Bake the canoas: Bake for 5-10 minutes, or until the cheese is bubbly. Finish with fresh cilantro and any other desired toppings.
