This Canoas de Platano Maduro with Carne Molida recipe is for those of you that have a sweet tooth and love the combination of sweet with savory.
Canoa is Puerto Rican for boat or canoe and Canoas de Platano Maduro make for a great snack or as a main meal when served with rice and beans.
For this recipe you need ripe plantains (the yellowy brown type), carne molida, shredded cheese for the topping and oil for frying.
You can make a healthier version by skipping the frying and baking the plantains in the oven.
- Prepare some carne molida (recipe here)
- Heat oil to around 350F
- Chop off the ends of the plantains and peel.
- Optional – cut a thin slice from the bottom of the curved part of the plantain to help the plantain lie flat with the curved ends point up
- Carefully place the plantains in the hot oil and fry until all sides are golden (do not overfill the oil with plantains as this will reduce the heat and the plantains will absorb too much oil)
- Once golden remove from the oil, allow to drain and cool a little
- If you choose to skip the frying, wrapped the peeled plantains in foil and cook for around 20-25mins at 350F. Remove and allow to cool
- Place the cooked plantains in a dish or a metal tray that is suitable to go under the broiler
- Carefully make a slit along the length of the plantain leaving a small gap at each end and making the slit deep, but not completely to the bottom
- Carefully open the slit (I find using two forks works well) to make an opening for your carne molida and to form the canoa shape
- Fill the plantain with carne molida
- Top with shredded cheese
- Place under the broiler to melt the cheese
- Once melted remove and serve as a snack or with rice and beans
If you enjoyed this recipe, check out more here