📝 About This Recipe
Canoas, or 'canoes,' are a beloved Puerto Rican staple that perfectly marries the caramelized sweetness of very ripe plantains with a savory, spiced ground beef filling known as picadillo. This dish represents the heart of Caribbean soul food, offering a complex flavor profile where the sugary fruit balances the salty, umami-rich meat and melted cheese. It is a vibrant, comforting masterpiece that brings the warmth of a San Juan kitchen right to your table.
🥗 Ingredients
The Plantains
- 4 pieces Very ripe plantains (Skin should be mostly black with yellow spots)
- 1/2 cup Vegetable oil (for frying; or use cooking spray for baking)
The Picadillo Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio is ideal)
- 1 tablespoon Olive oil
- 3 tablespoons Sofrito (Homemade or store-bought Caribbean style)
- 1/2 cup Tomato sauce (Plain canned tomato sauce)
- 1 packet Sazón with Culantro y Achote (For color and distinct flavor)
- 1 teaspoon Adobo seasoning (Adjust to taste)
- 2 tablespoons Manzanilla olives (Pitted and sliced)
- 1 teaspoon Capers (Drained)
- 1/2 teaspoon Dried oregano
- 2 cloves Garlic (Minced)
Toppings and Garnish
- 1 cup Shredded Cheddar or Mozzarella (Or a blend of both)
- 2 tablespoons Fresh cilantro (Chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). This will be used for the final melting of the cheese and finishing the plantains.
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2
Peel the plantains by cutting off the ends and making a shallow slit down the length of the skin. Carefully peel back the skin to reveal the fruit.
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3
In a large skillet, heat the vegetable oil over medium heat. Fry the whole plantains for about 5-7 minutes, turning occasionally, until they are golden brown and tender all the way through. Remove and drain on paper towels.
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4
In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
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5
Drain any excess fat from the beef. Add the sofrito and minced garlic to the pan, sautéing for 2-3 minutes until fragrant.
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6
Stir in the tomato sauce, Sazón, Adobo, oregano, olives, and capers. Reduce heat to low and simmer for 10-15 minutes until the sauce has thickened and the flavors are well married.
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7
Place the fried plantains on a baking sheet lined with parchment paper. Using a sharp knife, make a deep longitudinal slit down the center of each plantain, but do not cut all the way through.
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8
Use two forks to gently pull the sides of the slit apart, creating a 'canoe' shape with a hollow center for the filling.
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9
Generously stuff each plantain cavity with the prepared beef picadillo, pressing down slightly to fit as much as possible.
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10
Top each stuffed plantain with a liberal amount of shredded cheese.
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11
Place the baking sheet in the oven for 5-8 minutes, or until the cheese is bubbling and slightly golden.
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12
Remove from the oven and let rest for 2 minutes. Garnish with fresh chopped cilantro before serving.
💡 Chef's Tips
For the best flavor, use plantains that are almost completely black; they are at their sweetest and softest stage. If you want a healthier version, you can brush the peeled plantains with oil and bake them at 400°F for 20 minutes instead of frying. Don't skip the olives and capers—they provide the 'alcaparrado' flavor essential to authentic Puerto Rican picadillo. If your plantains are rolling over, slice a tiny sliver off the bottom to create a flat base before stuffing.
🍽️ Serving Suggestions
Serve with a side of Arroz con Gandules (Pigeon Pea Rice) for a full Puerto Rican feast. A simple green avocado salad with lime vinaigrette cuts through the richness of the dish. Pair with a cold glass of Maví or a refreshing light lager. For a spicy kick, serve with a side of Pique (Puerto Rican hot sauce).