Canoas de Plantano Maduro (Sweet Plaintain Canoes) (Submitted by Elvira Espada)
Ingredients:
• 2 ounces ham, diced • 4 ripe plantains (yellow with black spots) • 2 lbs ground meat (turkey, beef, or chicken) • 1 tbsp Adobo seasoning • 1 envelope Sazón • 1/2 tsp dried oregano • 1 can Goya Spanish-style tomato sauce • 1 cup shredded mozzarella cheese (or to taste) • 1 cup canola oil (for frying)
How To Make:
1. Prepare the Plaintains (Maduros): • Peel the plantains: cut off both ends, make a slit down the peel, and gently remove it. • Heat oil in a skillet (enough to coat half the thickness of the plantains). • Fry the plantains whole, turning to cook all sides until golden brown and fork-tender. *Tip: Cook each side for about 2–3 minutes or until deep golden brown. • Transfer to a paper towel-lined plate to drain excess oil. 2. Cook the Meat Filling : • In a skillet, cook the ground meat over medium heat, breaking it up as it browns. • Season with Adobo, Sazón, and oregano. • Once browned, stir in about half a can of tomato sauce. Let it simmer for a few minutes. • Remove from heat and set aside.
3. Assemble and Bake :
• Preheat the oven to 350°F (175°C). • Place the fried plantains on a baking dish.
• Carefully open each plantain down the middle to form a “canoe” or "canoa" without slicing all the way through. * Tip: Use a knife or spoon to gently press the plantain open, forming space for the filling. • Fill each canoe or canoa with the meat mixture and top with mozzarella cheese. • Bake for 15 minutes, or until the cheese is melted and lightly golden. 4. Serving Suggestions: • The photo shows a whole canoa, which is a large portion. I recommend cutting each one into thirds for serving. Enjoy on its own or pair with a simple salad or a small side of rice for a complete meal.
Behind the Recipe:
We always enjoyed this dish at restaurants and decided to try it at home—turns out, it’s super easy and just as delicious. Filling, flavorful, and perfect for sharing.
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