Canoas















Ingredients for Picadillo  (Meat)

2 tablespoons olive oil

1/2 medium onion chopped into small pieces

1/2 red pepper chopped into small pieces

6 garlic cloves minced

1/4 c sofrito

1  pound ground meat (at least 90% lean)

3/4 cup tomato sauce

2 tablespoons cilantro

1 teaspoon Kosher salt

1 teaspoon oregano - OPTIONAL

Procedure

1. Heat the oil in a pan.  Add the onion and allow to cook for about two minutes.  

2. Then add the red pepper and garlic and cook for another minute.   Add the cilantro and sofrito and mix well.  

3. When it boils, add the ground beef and start breaking it apart with a meat chopper. 

4. In 2 to 3 minutes time add tomato sauce and salt and oregano. Continue to stir until all the meat is chopped. 

5. Lower the heat.  Continue to cook on  low heat for 15-20 minutes.

6. When done, taste it and add additional salt if needed.

                                                                  ENJOY!!!

 
Indregients for Canoas:  

 4 -6 Very ripe sweet plantains

Oil for frying

1 red pepper or red fancy pimentos sliced

Picadillo 

Cheese of your choice (I use mozzarella)

Procedure:

1. Have your picadillo ready.

2. Cut the ends of the plantain, slit the sides lengthwise in three places, and peel the plantain.

3.  In a deep skillet heat about 1 inch of oil. 

4.  When the oil is very hot, lower the heat to medium-high and fry the plantain whole on both sides.

5. Then slit each plantain lengthwise 1/2 way (not all the way down) and continue frying. 

6. When the plantain is golden brown, take out of the oil and place on a paper towel to dry. Add the picadillo meat in the center (inside the slit that you previously made).

7. Slice the fancy pimentos (or cheese) and place in the center of the plantain.  If you put cheese on it, bake at 350 degrees for about 7 minutes.









                                                                 




Comments

Post a Comment

Popular posts from this blog

Guineitos en Escabeche / Pickled Green Bananas

Image
Escabeche Sauce Ingredients 1 cup olive oil 1 large yellow onion 1/4 cup white vinegar 4 garlic cloves, sliced 2 teaspoons  peppercorns 6 bay leaves 1 teaspoon salt Procedure 1. In a skillet, heat the oil in medium heat. 2.  Add the onions and the garlic and lower the heat. Cook for 2 minutes. 3. Add the rest of the ingredients and continue to stir for another 10 minutes. 4. When done, take the escabeche off the heat and set aside to cool. 5. When cool pour it over the boiled green bananas.                                                                                        For the Green Bananas Ingredients 8 cups water 1 Tablespoon salt 1/2 cup milk 6-8 Green Bananas Procedure 1. Boil the water with the salt and milk.  2. Cut the ends of the green banan...
Read more

Tostones

Image
 Ingredients: Green Plantains (About one per person) Water Salt to taste Oil for fying Procedure: * Put the plantains under hot water in order to make them easy to peel. (Optional) * Peel and cut the plantains into 1/2 inch diagonal slices. * Once peeled, place the plantain slices in a bowl and cover with salt water for at least 20 minutes. * Heat up the oil.  Fry the plantains until they are a light golden brown.  Take out of the oil. * Flatten the plantain by smashing them with a can or a 'tostonera'. * Dry the plantain's  oil with paper towel, then refry them in the same oil for another 3 to 4 minutes or until they are golden brown. * Add more salt if desired.
Read more

Pernil (Pork Shoulder)

Image
                                                                          Pernil is a delicious slow cooked piece of pork shoulder or pork butt. It is usually eaten during the holidays. Puerto Ricans make it for Thanksgiving and Christmas Eve or Christmas  dinners but it is also eaten for celebrations. When I was growing up, my mother made it for Christmas Eve. I make it randomly.  If I have time I make it during the day but if I'm taking it as a dish somewhere, I make it over night in the oven.  Two years ago I was making it for a luncheon at the school where I worked and my oven broke down. I panicked! I didn't know what to do. I took out my two slow cookers and put one pernil in each at about 8:00p.m.  At 5:00 a.m. my pork was completely cooked and totally delicious. (No crackling s...
Read more