Recipe courtesy of W.E.P.A.! at Brix 581
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Canoa
Total:
1 hr 20 min
Active:
1 hr
Yield:
4 canoas
Level:
Easy
Total:
1 hr 20 min
Active:
1 hr
Yield:
4 canoas
Level:
Easy

Ingredients

Sofrito:
Puerto Rican Remoulade (Mayoketchup):

Directions

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.

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. 

Sofrito:

Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend to an even consistency, 30 seconds.

Puerto Rican Remoulade (Mayoketchup):

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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