Description
A Puerto Rican staple using plantains as a canoe for a filling of beef, veggies, and delicious seasonings.
Ingredients
Scale
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
Instructions
- 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.
- Add tomato paste and chopped tomatoes, caramelized for 5-7 minutes.
- Deglaze with vinegar and add the bay leaf and lime juice and zest.
- Let cook for another 15 minutes and finish with the fresh cilantro.
- Assemble the canoas by cutting the middle top of the plantains and filling them with the meat. You can top with cheese if desired.