Canoas de plátano
Bananes plantains mûres frites, ouvertes en barques et farcies de bœuf haché épicé, gratinées au fromage.
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Make the picadillo
Heat 1 tablespoon of the oil in a pan over medium heat and cook the sofrito 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, alcaparrado and raisins and simmer over medium-low heat for 5 minutes until thick.
- 1 tbsp vegetable oil
- 3 tbsp sofrito
- 400 g minced beef
- 1 tsp adobo seasoning
- 100 g tomato sauce
- 2 tbsp alcaparrado
- 2 tbsp raisins
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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 sofrito 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, alcaparrado and raisins and simmer over medium-low heat for 5 minutes until thick.
- 1 tbsp vegetable oil
- 3 tbsp sofrito
- 400 g minced beef
- 1 tsp adobo seasoning
- 100 g tomato sauce
- 2 tbsp alcaparrado
- 2 tbsp raisins
✅ C'est prêt quand : 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
✅ C'est prêt quand : deep golden-brown and slightly sticky on all sides
Open the canoes
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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