Canoas de Plátano: My Easy Way to Bring Puerto Rico Home
If you’re anything like me, you sometimes crave those vibrant flavors of Puerto Rico, especially when you’re short on time but still want something satisfying. That’s why I’m sharing my go-to recipe for Canoas de Plátano! “Canoa” translates to “canoes,” as these stuffed ripe plantains resemble little edible canoes filled with so much savory goodness. This is my simplified version of a beloved classic, perfect for a weekday meal.
What Are Canoas de Plátano?
Imagine biting into sweet, perfectly ripe plantains stuffed with a rich, flavorful picadillo with sofrito. Then, it’s all topped with a generous layer of melted cheese and baked until golden and bubbly. Those Canoas de Plátano in a nutshell! While the traditional way often involves frying the plantains, I’ve got a little secret that makes this recipe healthier and way less messy: I boil them instead.
Why I Choose to Boil My Plantains (and Why You Should Too!)
Frying the plantains is the standard way to do it, but boiling them for this dish offers some fantastic benefits that I love:
- It’s Healthier: By boiling, I significantly reduce the amount of oil I use, making this a much lighter option. You get all the deliciousness without the heavy feeling.
- Less Kitchen Cleanup: This is a big one for me! Say goodbye to splatters all over your stovetop, greasy countertops, and a messy frying pan. Boiling keeps my kitchen much cleaner, cutting down on post-cooking chores.
- Just as Delicious: Don’t worry, you’re not sacrificing flavor here. The inherent sweetness of those ripe plantains, combined with my savory picadillo and the melted cheese, creates a delicious blend that’s just as amazing when boiled.
My Sweet and Savory Delight
My Canoas de Plátano offer a delicious mix of sweet and savory flavors. The soft, sweet plantains pair perfectly with the rich, seasoned meat and the gooey melted cheese. It’s truly a taste of Puerto Rico that’s both comforting and exciting. As I often say, it’s a fantastic alternative to pastelon when I’m short on time but still craving those authentic Puerto Rican flavors.
My Favorite Tips and Variations
- Feel free to experiment with different cheeses. I love cheeses like Gruyere and Comte, but you can use anything from mozzarella to cheddar.
- Serve it with white rice and stewed beans for an easy weekday Puerto Rican meal.
- If you’re looking for a vegetarian option, you can easily replace the ground beef with roasted eggplant or chickpeas seasoned with the same sofrito and sazon.
Here’s a link to my Amazon storefront with my picks for gadgets and ingredients for my Puerto Rican meals.
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Canoas de Plátano (Stuffed Ripe Plantains)
Craving Puerto Rican flavors? Make delicious Canoas de Plátano in no time with this sweet and savory stuffed plantain recipe. It’s a quick, flavorful dish perfect for any meal.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
4 very ripe plantains (the skin should be almost black)
For the Picadillo:
1 tbsp of olive oil
1 small onion
1 lb ground pork
2 tbsp tomato sauce
1 packet of sazón
1 tsp of adobo
1/2 cup of sofrito
1/3 cup of finely chopped olives (optional)
For the Canoas:
2 cups of your favorite shredded cheese (Gruyere, cheddar, mozzarella)
1 egg, lightly beaten
Instructions
Prepare My Picadillo: I start by heating the olive oil in a large frying pan over medium heat. Then, I add the chopped onions and cook them until they’re translucent, which usually takes about 3-5 minutes. Next, I add the ground beef and use my spatula or wooden spoon to break it down as it browns.
Once the meat is mostly browned, I stir in the tomato sauce, sazon, sofrito, and my sliced olives. I mix everything well until all the condiments are integrated. I continue to cook the picadillo until the meat is fully cooked through, which is usually about 12-15 minutes. Then, I set it aside.
Prep My Plantains: While the picadillo is cooking, I cut off both ends of each ripe plantain. Then, I make a shallow lengthwise cut along the inner curve of the plantain’s skin.
Boil My Plantains: I place my cut plantains in a pot of boiling salted water. I cook them for about 5-7 minutes, or until they’re tender when I pierce them with a fork, but still firm enough to hold their shape.
Peel and Arrange: I carefully remove the plantains from the hot water and let them cool for a few minutes until they’re easy to handle. Then, I gently peel them. I lightly oil a baking dish and arrange my peeled plantains in it.
Stuff the Canoas: For each plantain, I make a lengthwise cut down the middle, almost (but not quite) all the way through to the bottom, creating a pocket. Then, I gently open up each plantain to form a “canoe.”
I spoon a generous amount of my prepared picadillo into the cavity of each plantain.
Add Cheese & Egg Wash: I liberally top the meat filling with my shredded cheese. Finally, I drizzle a little bit of the lightly beaten egg over the top of the cheese on each canoa. This little trick helps to bind the meat and cheese together and gives a lovely golden finish.
Bake: I preheat my oven to 400°F (200°C). Then, I bake the canoas for 15-20 minutes, or until the cheese is melted, bubbly, and the tops are beautifully golden brown.
Serve: I remove them from the oven and let them cool slightly before serving. I hope you enjoy your homemade taste of Puerto Rico as much as I do!
- Prep Time: 5
- Cook Time: 25
