Canoa De Maduro Recipe
Make Canoa De Maduro Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Plantain Boat
Savory Filling
Toppings & Finish
Method
Plantain Boat
- 1
Prepare and Fry Plantains
Peel the ripe plantains and slice each lengthwise into halves. Make a shallow lengthwise slit in the center of each half to create a boat shape (do not cut all the way through). Heat the vegetable oil in a wide skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Fry the plantain halves, cut-side down first, 2–3 minutes per side until caramelized and golden brown. Reduce heat if they brown too quickly. Remove to a paper towel-lined plate and sprinkle lightly with 1 tsp salt. Reserve; you will finish them in the oven after filling.
- 2
Alternative: Baked Plantains
If you prefer less oil, brush the plantain halves lightly with oil, place cut-side up on a baking sheet lined with parchment, and roast at 400°F (200°C) for 12–15 minutes until tender and golden, flipping once. Then make the shallow slit to form the boat.
Savory Filling
- 3
Cook Aromatics
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and bell pepper and sauté 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.
- 4
Brown the Meat and Simmer
Add 1 cup ground beef (or pre-shredded cooked chicken/pork). Break up the meat and cook until no longer pink, about 5–6 minutes. Stir in the chopped tomato and 1 tablespoon tomato paste, then add 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Reduce heat to low and simmer 3–5 minutes until mixture is saucy and flavors meld. Taste and adjust seasoning.
Assembly & Finish
- 5
Assemble the Canoas
Preheat the oven to 375°F (190°C). Place the fried (or baked) plantain halves on a baking sheet cut-side up. Spoon an even portion of the savory filling into each plantain boat (about 1/4 cup filling per plantain if using 4 plantains). Top each filled plantain with a generous sprinkle of grated mozzarella or crumbled queso fresco (about 1/4 cup per plantain).
- 6
Bake to Melt
Bake the assembled canoas in the preheated oven for 6–8 minutes, until the cheese is melted and everything is heated through. If you want a browned top, switch the oven to broil for 1–2 minutes—watch closely to avoid burning.
- 7
Finish and Serve
Remove from oven. Drizzle or dollop sour cream/crema on top, sprinkle with chopped cilantro, and add pickled jalapeños or hot sauce if using. Serve immediately with lime wedges for squeezing over the plantain boats.