El Fogón de Frakie

Canoas are the perfect tropical comfort food. Unlike Pastelón, 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.