| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 1 hr |
| Yield: | 4 canoas |
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
- 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
- 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
Instructions
- 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.
- Combine the onion, bell pepper, sweet peppers, garlic and cilantro in a blender. Blend to an even consistency, 30 seconds.
- 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.
Reviews
Absolutely off the hook. One of the best dishes I ever tasted. Eric has been a long time friend, so I can tell him the truth about his cooking and he listens. He blew me away with this dish. Much love and respect to the man for following his passion.