Have you ever tried Puerto Rican Canoas? Golden, caramelized plantains house a savory, rich filling in this classic and traditional dish. Usually made with sweet ripe plantains (not blackened) split and stuffed with picadillo (a spiced ground meat mixture), Canoas strike a perfect balance between sweet and savory, soft and hearty. The dish reflects the island’s culinary heritage, where different cultural Spanish, African, and Taíno influences come together in comforting ways. Talk about a perfect family dinner or even a dish for celebrations like holiday meals.

The Importance of Plantains

When making Canoas, and many other Puerto Rican recipes, plantains define the dish. In Puerto Rico, ripe plantains are essential due to their sweetness, soft texture, and accessibility around the island. When you bake them, they become tender and even lightly caramelized, creating the perfect contrast to the savory filling inside Canoas.

Beyond function, they bring balance to each dish. The sweetness of the plantain offsets the richness of the filling. It helps to capture the sweet-and-savory interplay that is central to Puerto Rican cuisine and often seen in the country’s most popular dishes.

Puerto Rican Canoas (Stuffed Plantains)

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• Author: Jamilka Borges

Print Recipe

Description

A Puerto Rican staple using plantains as a canoe for a filling of beef, veggies, and delicious seasonings.

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Ingredients

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6 ripe, not blackened plantains (bake for 35 minutes in their skin for preparation)

For the filling:

• 2 tbsp grapeseed oil
• 1 lb ground beef
• 1 onion, minced
• 3 gloves garlic, minced
• ½ cup minced red bell, minced
• 1/2 cup chopped cilantro
• 2 tsp adobo
• 2 tsp oregano
• 1 cup diced tomatoes
• ¼ cup tomato paste
• 2 tbsp vinegar
• 1 envelope sazón
• 2 bay leaves
• Juice and zest of 2 limes
• Salt to taste

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Instructions

1. In a big sautéed pan(or Dutch oven), sautéed onions, peppers and garlic for 5 minutes, add beef and all seasonings (adobo, oregano, sazon), brown and break clumps.
2. Add tomato paste and chopped tomatoes, caramelized for 5-7 minutes.
3. Deglaze with vinegar and add the bay leaf and lime juice and zest.
4. Let cook for another 15 minutes and finish with the fresh cilantro.
5. Assemble the canoas by cutting the middle top of the plantains and filling them with the meat. You can top with cheese if desired.

Recipe and Styling by Jamilka Borges
Photography by Dave Bryce

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