Canoas de Platano (Stuffed Plantains) are sweet fried or baked plantains stuffed with savory ground meat and topped with shredded cheese. A delicious savory dish!
If you love fried or baked plantains, you will truly enjoy these Canoas de Platano (Stuffed Plantains). Where ripe sweet plantains come together with a savory carne molida (seasoned ground beef) and are topped with gooey melted monterey jack cheese.
The combination of the carne molida (Puerto Rico Picadillo) with the sweet ripe plantains and cheese is to die for!
“Canoas de Platano” translates to plantain canoes! Canoas in Spanish is pronounced (ka-no-ahhs).
If you follow my recipes, then these canoas may remind you of a similar dish, Puerto Rican Pastelon (Puerto Rican Plantain “Lasagna”).
These canoas de platano are perfect for lunch served by themselves or as a snack.
For a delicious dinner option, serve these alongside white rice with habichuelas guisadas (Puerto Rican Beans) and your belly will certainly thank you.
Ingredients for Canoas de Platano (Stuffed Plantains)
Canoas de Platano (Stuffed Plantains)
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
- 4 plantains peeled and fried or baked
- monterey cheese shredded
- oil for frying
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!