Canoas de Plátano (Stuffed Sweet Plantain Boats)
Whole ripe plantains fried until caramelised, split open like canoes, filled with savoury beef picadillo, topped with cheese and baked until melted. Sweet and savoury in every bite.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the picadillo
Heat 1 tablespoon of the oil in a pan over medium heat and cook the for 2 minutes. Add the beef and adobo and cook over medium-high heat for 8 minutes, breaking it up until no pink remains. Stir in the tomato sauce, and raisins and simmer over medium-low heat for 5 minutes until thick.
- 1 tbsp vegetable oil
- 3 tbsp
- 400 g minced beef
- 1 tsp
- 100 g tomato sauce
- 2 tbsp
- 2 tbsp raisins
✅ Done when: the meat sauce is thick with no visible liquid pooling
Fry the plantains
Peel the plantains and leave them whole. Heat the remaining 3 tablespoons of oil in a large frying pan (big enough to fit all 4 at once) over medium heat and fry for 8–10 minutes, turning often, until golden and caramelised all over.
- 4 ripe plantains
- 3 tbsp vegetable oil
✅ Done when: deep golden-brown and slightly sticky on all sides
Open the canoes
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Fill and bake
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Serve
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Make the picadillo
Heat 1 tablespoon of the oil in a pan over medium heat and cook the for 2 minutes. Add the beef and adobo and cook over medium-high heat for 8 minutes, breaking it up until no pink remains. Stir in the tomato sauce, and raisins and simmer over medium-low heat for 5 minutes until thick.
- 1 tbsp vegetable oil
- 3 tbsp
- 400 g minced beef
- 1 tsp
- 100 g tomato sauce
- 2 tbsp
- 2 tbsp raisins
✅ Done when: the meat sauce is thick with no visible liquid pooling
Fry the plantains
Peel the plantains and leave them whole. Heat the remaining 3 tablespoons of oil in a large frying pan (big enough to fit all 4 at once) over medium heat and fry for 8–10 minutes, turning often, until golden and caramelised all over.
- 4 ripe plantains
- 3 tbsp vegetable oil
✅ Done when: deep golden-brown and slightly sticky on all sides
Open the canoes
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Fill and bake
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Serve
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The Story Behind the Dish
Canoas combine two Puerto Rican loves: sweet fried ripe plantains (amarillos) and savoury picadillo. They're a home-cooking favourite and a common dish at family gatherings.
The same flavours appear layered in piñón, the Puerto Rican plantain lasagne.
⭐ Why It's Famous
Caramelised sweet plantain against salty beef and melted cheese is an irresistible combination.
💡 Fun Fact
In Puerto Rico, fried ripe plantains are called amarillos ('yellows') because of their colour.
All over Puerto Rico
18.47°N, -66.11°W
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