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!