El Fogón de Frakie

where the plantains are mashed or sliced into layers, here the whole sweet plantain is baked or fried until tender, then split open to hold a savory filling of seasoned ground beef and melty cheese. It’s a beautiful presentation that tastes just as good as it looks!

 

Ingredients:

 

• 3 to 4 Very Ripe Plantains (Yellow with black spots)
• 1 lb Ground Beef (Picadillo), already cooked and seasoned
• 1 cup Shredded Cheese (Mozzarella, Cheddar, or Queso de Papa)
• Chopped cilantro or 1 beaten egg (to help seal the meat)(optional)
• Oil for frying (or cooking spray for baking)

 

Methods:

 

• Prepare the Plantains: Peel the ripe plantains. Leave them whole.
• Cook the «Canoes»: * Frying (Traditional): Fry the whole plantains in oil over medium heat, turning them until they are golden brown and soft all the way through.
• Baking (Healthier): Rub them with a little oil and bake at 350°F for about 20–25 minutes until tender.
• The Slit: Once cooked and slightly cooled, use a knife to make a deep slit lengthwise down the center of each plantain. Do not cut all the way through to the bottom!
• Open it Up: Use two spoons to gently push the sides apart to create a «pocket» or boat shape.
• Stuffing: Fill the center of each plantain generously with your cooked ground beef (Picadillo).
• Top with Cheese: Sprinkle plenty of cheese over the meat.
• Final Melt: Place the stuffed canoas back in the oven (or an air fryer) at 350°F for 5–8 minutes until the cheese is completely melted and bubbling.
• Serve: Garnish with a little fresh cilantro and serve hot.