Canoas de Platano (Stuffed Plantains)

• 1 pound ground meat
• 1 small white onion chopped
• 1/2 a green pepper chopped
• 2 tablespoons of Puerto Rican Sofrito
• 2 garlic cloves minced
• 2 tablespoons pimiento stuffed olives cut in half or three
• 1 packet of Sazón with Culantro and Annato
• 4 ounces of tomato sauce
• half a handful of fresh cilantro
• 1/4 teaspoon oregano
• 1/8 teaspoon of cumin
• 1 capful of red or white vinegar
• 1/4 cup water

Other Ingredients

• 4 ripe plantains
• monterey shredded cheese
• oil for frying

NOTE: Even though the ingredients for this recipe filling includes 2 tablespoons of prepared Puerto Rican Sofrito, you can exclude it and still have a savory delicious filling for these canoas.  However, if you have some sofrito already made in your fridge, certainly add it because sofrito makes any filling even that much more yummy!

How to Make Canoas de Platano (Stuffed Plantains)

Make the filling:

Begin with adding the ground meat to a skillet over medium heat.  Break ground meat apart with a spoon or spatula.

Add the peppers, onions, garlic, sazon, oregano, cumin and vinegar and mix well.  Lower heat and cook for 10 minutes covered.

If ground meat is too oily, drain some of the oil out of pan.

Add tomato sauce, olives, water and cilantro.  Stir well.  Cook for 15 more minutes covered.  Turn off stove and set aside.

Preheat oven at 350 degrees.

Preparing the Plantains

Cut the ends off of plantains (about two inches from each end) and score the skin of each plantain down the middle with a knife to remove skin.  Be careful not to cut through into the plantain itself.

Add about 1/2 inch of oil to a skillet over medium heat.

Fry plantains whole until golden brown on all sides.  (Use a fork to turn over as you cook them)

Drain plantains on paper towels and let cool for a few minutes.

After plantains have cooled for a few minutes, cut down the middle to form a sort of “canoe.”

Add shredded cheese to plantains and top with the carne molida.  Top again with more cheese.

Bake plantains for 10 minutes at 350 degrees until cheese is melted.  (You could also put canoas de platano under broiler to melt cheese).

Serve immediately.

To Bake or Boil Canoas de Platano (Stuffed Plantains)

For a healthier version of this dish you can also bake or boil the plantains.

To bake, simply put peeled plantains on a baking dish and cook for 20 minutes or until cooked through.  Proceed with the recipe instructions.

To boil, fill a pot with enough water to cover plantains and cook over medium heat for about 12-15 minutes and proceed with recipe instructions.

How to Store Canoas de Platano (Stuffed Plantains)

If you do not finish your Canoas de Platano (Stuffed Plantains), simply store in a container or wrap in aluminum foil and put in refrigerator.  Canoas will be good for up to four days.

Reheating

Warm canoes in the oven or microwave for 2 minutes.  (Top with additional cheese if you like for freshly melted cheese)

Leftover Carne Molida (Puerto Rican Picadillo)

If you have any meat filling leftover, here are some dish ideas:

• Cheesy Beef Enchiladas in Green Sauce
• Nachos
• Empanadillas de carne (Puerto Rican Empanadas)
• Serve white rice and beans
• Rellenos de papa (stuffed potato balls)
• Spicy Black Bean Empanadas

Canoas de Platano (Stuffed Plantains)

Canoas de Platano (Stuffed Plantains) are sweet fried or baked plantains stuffed with savory ground meat and topped with shredded cheese.

5 from 7 votes

Print Pin Rate

Course: Dinner, Lunch, Snack

Cuisine: Puerto Rican

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 4

Calories: 532kcal

Author: Mexican Appetizers and More

Ingredients

For Meat Filling

• 1 pound ground meat
• 1 small onion chopped
• 1/2 green pepper chopped
• 2 tbsp Puerto Rican sofrito optional
• 2 garlic cloves minced
• 2 tbsp pimiento stuffed olives cut in half
• 1 packet Sazón with Culantro and Annato found in the Latin section
• 4 ounces tomato sauce I use Goya brand
• half a handful of fresh cilantro chopped
• 1/4 tsp oregano
• 1/8 tsp cumin
• 1 capful of white or red vinegar
• 1/4 cup water
• salt to taste

Other Ingredients

• 4 plantains peeled and fried or baked
• monterey cheese shredded
• oil for frying

Instructions

For Meat Filling

• Begin with adding the ground meat to a skillet over medium heat.  Break ground meat apart with a spoon or spatula.Add the peppers, onions, garlic, sazon, oregano, cumin and vinegar and mix well.  Lower heat and cook for 10 minutes covered.

  If ground meat is too oily, drain some of the oil out of pan.
• Add tomato sauce, olives, water and cilantro. Stir well. Cook for 15 minutes covered.Turn off stove and set aside.
  
• Preheat oven at 350 degrees.

Preparing the Plantains

• Cut the ends off of plantains (about two inches from each end) and score the skin of each plantain down the middle with a knife to remove skin.  Be careful not to cut through into the plantain itself.
• Add about 1/2 inch of oil to a skillet over medium heat.Fry plantains whole until golden brown on all sides. (Use a fork to turn over as you cook them)

  Drain plantains on paper towels and let cool for a few minutes.
• After plantains have cooled for a few minutes, cut down the middle to form a sort of "canoe."
• Add shredded cheese to plantains and top with the carne molida.  Top again with more cheese.
• Bake plantains for 10 minutes at 350 degrees until cheese is melted.  You could also put canoas de platano under broiler to melt cheese.

  Serve immediately.  Enjoy!

Nutrition

Serving: 4g | Calories: 532kcal | Carbohydrates: 246g | Protein: 90g | Fat: 96g | Saturated Fat: 36g | Cholesterol: 322mg | Sodium: 1184mg | Potassium: 5379mg | Fiber: 20g | Sugar: 116g | Vitamin A: 8845IU | Vitamin C: 194.5mg | Calcium: 145mg | Iron: 14.5mg

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