Canoas de Platanos Maduros by Kamicia Filling (use your favorite picadillo recipe) 1 lbs ground beef 1 onion,minced 3 gloves garlic, minced 1 green pepper, minced 2 tsp adobo 2 tsp oregano 1 envelope sazón ½ cup green stuffed olives, sliced 1/4 cup tomato sauce Canoas 7 ripe plantains, peeled 1/2 cup white shredded cheese (Monterey Jack or your favorite cheese) vegetable oil Pre-heat oven to 350 degrees. Combine, beef, onion, pepper, garlic, adobo, oregano, and sazon. Mix well. Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture. Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside. Heat a large frying pan with about 2 inches of vegetable oil, just enough to cover the plantains. Fry plantains for 8 – 10 minutes or until golden and slightly crispy. Drain on a plate with paper towel, set aside. To assemble canoas: when the plantains are cool enough to handle, cut a slit down the inside curve of the plantain. Using your knife and a fork, gently pry the plantain open until it opens and resembles a canoe. Fill the plantain with some shredded cheese, stuff with meat mixture and top with more shredded cheese. Transfer the stuffed plantains to a baking dish sprayed with non-stick spray. Bake in oven at 350 degrees for 15 – 20 minutes, or until the cheese is melted and browned. Garnish with chopped cilantro and serve immediately. Serves 6
Posted on: Sun, 10 Nov 2013 15:05:32 +0000
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