If you’re looking for a way to spice up dinner time, add these canoas de platano to the weekly rotation! Plantain boats are stuffed with ground beef, vegetables, and lots of cheese, the ultimate trio.
And the natural caramelized sweetness of the sweet plantain is the perfect base, all your missing is a side of picante!
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Slice the plantain without cutting through it
To slice the plantain for platanos rellenos, make a lengthwise cut, stopping just before you reach the bottom. You want to cut deep enough to create a slice, but not so deep that you cut the plantain in half.
Then, after frying them and while the plantains are still hot, use a spoon to gently widen the slit. This way you to open it up like a boat for filling, making it easier to shape and stuff later.
More filling ideas
I went with a classic picadillo for my canoas de platano, but you could also make these with shredded chicken and cheddar cheese. Or if you’re looking for a vegetarian option, you could fill them with arroz con habichuelas! For something plant-based, try a lentil taco filling with taco seasoning, peppers, and onions.
These plantain boats are super versatile and easy to make, so feel free to get creative because it’s nearly impossible to mess these up!
Canoas de Platano (Plantain Boats)
Ingredients
- 3 ripe plantains
- Frying oil
- 1 pound ground beef
- 1 bell pepper chopped
- ½ onion chopped
- 3 cloves garlic mashed
- ¼ cup raisins optional
- 1 tbsp capers optional
- 1 can tomato sauce
- 1 tbsp white distilled vinegar
- 1 tsp adobo
- ½ tsp sazón
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese
- Cilantro for garnish
- Lime wedges for garnish
- Avocado slices for garnish
Instructions
- Peel and slice the plantains lengthwise without cutting all the way through. Fry in oil until golden and tender, then drain on paper towels. While hot, use a spoon to widen the slice and shape the plantains into boats. Set aside.
- In a pan over medium heat, combine ground beef, bell peppers, onion, garlic, adobo, sazón, salt, and pepper. Cook until the vegetables soften and the meat browns, about 5 minutes. Stir in tomato sauce and vinegar, cooking for 10 minutes until most liquid absorbs. Optionally add capers and raisins, then let cool.
- Preheat oven to 350°F. Place plantain boats on a baking sheet, fill with cheese, picadillo, and another layer of cheese. Bake for 10-15 minutes until the cheese melts, then garnish with cilantro, lime wedges, and avocado. Serve warm. Buen provecho!
