Canoa
- Level: Easy
- Yield: 4 canoas
- Total: 1 hr 20 min
- Active: 1 hr
Ingredients
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
Sofrito:
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
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.