Recipe courtesy of W.E.P.A.! at Brix 581


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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 1 hr
  • Yield: 4 canoas
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1 pound ground Angus beef (80/20)

2 tablespoons Worcestershire sauce 

1 1/2 tablespoons Sofrito, recipe follows

1 tablespoon adobo seasoning 

1 teaspoon Cajun spice

1 teaspoon beef base 

1/2 teaspoon beef tenderizer 

1/2 teaspoon granulated garlic 

1/2 teaspoon ground black pepper 

2 tablespoons vegetable oil, plus more for deep-frying

4 sweet plantains

1/4 cup shredded Cheddar and/or American cheese 

1/2 cup Puerto Rican Remoulade (Mayoketchup), recipe follows


1 onion, sliced

1 green bell pepper, stemmed and seeded

2 cups sweet mini peppers, stemmed 

1 cup whole or minced garlic 

8 bunches cilantro 

Puerto Rican Remoulade (Mayoketchup):

2 cups mayonnaise

1 cup tomato ketchup

1/4 cup granulated garlic

1/4 cup minced garlic

3 tablespoons Sofrito (recipe above)

2 tablespoons adobo seasoning

2 tablespoons Cajun spice

2 tablespoons granulated onion

1/4 teaspoon cayenne

1/4 teaspoon black pepper

1/2 onion


  1. Mix the ground beef, Worcestershire, Sofrito, adobo seasoning, Cajun spice, beef base, beef tenderizer, granulated garlic and black pepper in a large mixing bowl. Let sit for 20 minutes. Heat the vegetable oil in a large pan over medium-high heat and saute the seasoned ground beef until medium well.
  2. Heat oil in a deep-fryer to 375 degrees F. Preheat the broiler to high. Peel the plantains and slice lengthwise, but do not split. Deep-fry the plantains until golden brown. Remove to a baking sheet. Spread the beef filling down the center of the plantains. Smother the canoas with the shredded cheese. Broil until the cheese is thoroughly melted, 1 to 2 minutes. Drizzle the Puerto Rican Remoulade over the top. 


Yield: 8 to 9 cups
  1. Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend to an even consistency, 30 seconds.

Puerto Rican Remoulade (Mayoketchup):

Yield: 5 cups
  1. Combine the mayonnaise, ketchup, granulated garlic, minced garlic, Sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend to an even consistency.

Cook’s Note

When slicing the plantains, first roll the peeled plantains slightly on the counter to even out the curves. Slice only a little more than halfway through and then open the plantains up like a hot dog bun.

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