Beef Filled Ripe Plantainscanoas Recipes

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
• Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
• Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
• Make the plantains: Trim the ends off of the plantains, then peel.
• Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
• Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
• Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
• Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
• Enjoy!

CANOAS (SWEET PLANTAIN BOATS) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C)
• Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
• Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
• Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
• Make the plantains: Heat the vegetable oil in a large, high-walled skillet over medium-low heat until shimmering. Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on sides and soft enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
• Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Season with salt. Transfer to an 8-inch baking dish.
• Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling to each plantain, then top with ¼-⅓ cups more cheese. Cover the baking dish with foil.
• Bake for 20-25 minutes. Remove the foil and broil for another 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
• Enjoy!

RIPE PLANTAINS

Steps:

• Cut plantains in half and peel. Slice them crosswise on the diagonal into 1/4inch ovals. In a 10inch iron skillet heat oil over moderate heat until hazy. Fry the plantains for about 4 minutes a side, turning them once. They should look golden brown. Drain on paper towels and season well with salt and pepper.

FRIED PLANTAINS WITH SPICED BEEF: PIONONOS

Steps:

• In a saute pan, melt butter and oil and saute plantains until golden brown. Remove and place on absorbent paper and season with salt and pepper
• Add more oil, if needed, to saute pan and when it is hot, add onions, peppers, and garlic, and saute until onions become translucent.
• Add meat and saute until meat crumbles and browns.
• Add tomatoes and season lightly. Cook until meat is tender or about 10 more minutes. If meat releases too much moisture, dust with flour and cook for an additional 10 minutes.
• Remove from stove, add the olives and capers, and season with vinegar Mix well and adjust seasonings as needed.
• Heat a 6-inch non-stick omelet pan over medium-high heat. Add 2 teaspoons oil. When hot, add 3 to 4 ounces of meat mixture to pan and heat thoroughly.
• Pour about 6 ounces (2 beaten eggs) over meat mixture in the pan to make a sort of omelet. Reduce heat to low-medium to allow egg to cook evenly. When "omelet" is firm, flip it over and let cook until firm on the other side.
• Remove pan from heat and slide "omelet" out of pan onto a clean cutting board. Using a 6-inch round metal cutter, cut a neat circle out of the cooked egg. Using an offset metal spatula, place any scrap pieces cut from the egg onto the center of a heated dinner plate. Carefully place the circle of egg on top. Make a criss-cross of fried plantains on top of egg. Continue making "omelets" until all the mixture and eggs are used. Serve immediately.

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.