PLANTAIN WITH GROUND BEEF RECIPES

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CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY



Canoas (Stuffed Sweet Plantains) Recipe by Tasty image

This sweet and savory Puerto Rican dish features ripened plantain boats filled with a delicious beef mixture that’s made with peppers, onions, garlic, and cilantro. It’s topped with creamy mozzarella cheese, and garnished with more cilantro.

Provided by Tikeyah Whittle

Total Time 1 hours 3 minutes

Prep Time 15 minutes

Cook Time 48 minutes

Yield 4 canoas

Number Of Ingredients 15

1 ½ tablespoons vegetable oil
½ cup yellow onion, diced - about 1 small onion
½ cup green bell pepper, about 1 small pepper
3 cloves garlic, minced
½ cup fresh cilantro, chopped
1 lb ground beef
¾ teaspoon adobo seasoning
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
5 tablespoons tomato sauce
3 cups vegetable oil
4 plantains
kosher salt, to taste
16 oz shredded mozzarella cheese
fresh cilantro, for garnish, torn

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3–4 minutes. Add the garlic and cilantro and cook for another 1–2 minutes, or until fragrant.
  • Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4–5 minutes, or until the meat is no longer pink. Drain any excess liquid.
  • Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2–3 minutes. Remove the pan from the heat and set aside until ready to use.
  • Make the plantains: Trim the ends off of the plantains, then peel.
  • Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8–10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
  • Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the “canoe” to widen. Transfer to a baking dish and season with salt.
  • Fill each plantain with ¼–? cup of shredded mozzarella cheese, add about ½–¾ cup of the beef filling, then top with ¼–? cup more cheese. Cover the baking dish with foil.
  • Bake for 20–25 minutes. Remove the foil and broil for 2–3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
  • Enjoy!

PUERTO RICAN PIÑON RECIPE | BON APPÉTIT



Puerto Rican Piñon Recipe | Bon Appétit image

This cheesy layered casserole is often compared to lasagna, but the flavors couldn’t be more different. Ground beef is simmered with sofrito and tomato, then studded with raisins and olives to make a picadillo. Layered with mozzarella and fried sweet plantains and baked, it makes the ultimate sweet- and-savory mash-up.

Provided by Gabriella Vigoreaux

Number Of Ingredients 16

4 garlic cloves
1 medium onion
4 ají dulce peppers or 1 red bell pepper
1 Cubanelle pepper or green bell pepper
1 small bunch culantro or cilantro
6 ripe (yellow) plantains (about 4 lb.)
1 cup plus 1 Tbsp. vegetable oil, plus more for pan
Kosher salt
½ cup pimiento-stuffed manzanilla olives
1 cup tomato sauce
1 lb. lean ground beef
1 Tbsp. homemade or store-bought adobo seasoning
½ cup raisins
¼ cup dry red wine
3 large eggs
1½–2 cups shredded mozzarella, divided

Steps:

  • Make the sofrito: Peel 4 garlic cloves and place in a food processor; pulse to chop. Coarsely chop 1 medium onion, 4 ají dulce peppers or 1 red bell pepper, 1 Cubanelle pepper or green bell pepper, and 1 small bunch culantro or cilantro and add to food processor. Pulse until combined but still slightly textured (like a tapenade). Set aside.
  • Using the tip of your knife, make shallow lengthwise cuts in the skin of 6 ripe (yellow) plantains (about 4 lb.) to score, then peel. Slice each plantain in half crosswise, then slice in half lengthwise to make 4 pieces for each. Halve each piece lengthwise again (you should end up with 8 thin slices per plantain). If you're feeling fancy, you can also skip the crosswise slice and go for thin, full-length plantain slices, like in the photo.
  • Heat 1 cup vegetable oil in a large heavy skillet over medium-high. Working in batches, fry plantains in a single layer, turning halfway through, until golden brown, about 5 minutes per batch. Transfer to paper towels to drain, sprinkle with kosher salt, and let cool. Reserve oil for another use or discard. Reserve skillet.
  • Slice ½ cup pimiento-stuffed manzanilla olives crosswise and set aside. Heat 1 Tbsp. vegetable oil in reserved skillet over medium. Add 1 cup sofrito (freeze extra sofrito in ice cube trays, then transfer to a freezer bag or airtight container; use whenever you’re starting a recipe with sofrito!) and 1 cup tomato sauce and cook, stirring, until sofrito begins to soften, 5 minutes. Add 1 lb. lean ground beef and 1 Tbsp. homemade or store-bought adobo seasoning and cook, stirring, until browned, about 8 minutes. Add ½ cup raisins, ¼ cup dry red wine, and reserved olives. Cover skillet (use a baking sheet if you don’t have a lid), reduce heat to low, and simmer 15 minutes. This is your picadillo.
  • Preheat oven to 350°. Lightly coat a 13x9" baking dish with oil. Whisk 3 large eggs in a small bowl. Arrange a third of the fried plantain slices in baking dish in a single layer, piecing together any broken ones. Top with half of the picadillo, then ½ cup shredded mozzarella. Repeat with half of remaining plantains, remaining picadillo, and another ½ cup shredded mozzarella. Top with remaining plantains. Pour whisked eggs evenly over and let sink in.
  • Bake piñon, uncovered, until set, 20–25 minutes. Remove from oven and sprinkle with remaining ½–1 cup shredded mozzarella (depending on your level of ). Return to oven and bake until cheese is melted, about 4 minutes. Let piñon cool 5–10 minutes before cutting into squares and serving.

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Heat large nonstick skillet over medium heat until hot. Add Ground Beef and vegetable mixture; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary. Stir in beans, tomatoes, olives and seasoning mix; bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
From beefitswhatsfordinner.com
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May 30, 2013 · This recipe is easy to make, instead of frying the plantains, I roast them in the oven to cut out some calories, so I can eat two. Then, I slit open the plantains and fill it up. For the filling, I sauté tomato sauce with onions, smoked paprika, garlic, bell-pepper and ground meat-you can use any ground meat; chicken, turkey or beef.
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Plantain And Beef Recipes. 4 hours ago Make the plantains: Trim the ends off of the plantains, then peel.Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C).Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8 ...
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STUFFED BAKED PLANTAINS - IMMACULATE BITES
May 30, 2013 · This recipe is easy to make, instead of frying the plantains, I roast them in the oven to cut out some calories, so I can eat two. Then, I slit open the plantains and fill it up. For the filling, I sauté tomato sauce with onions, smoked paprika, garlic, bell-pepper and ground meat-you can use any ground meat; chicken, turkey or beef.
From africanbites.com
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