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.
Yield:8 to 9 cups
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.
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.
Recipe courtesy of W.E.P.A.! at Brix 581, Oakland, CA