Plantain Canoes

Name: Plantain Canoes
Prep time: 120 min
Yield: 8
Cuisine: Mexicana
Ingredients: 4 plantains; 1 kilo ground meat; 2 1/2 cups rice; 3 carrots; 3 zucchinis; 1 dash white vinegar; 1/2 kilos Gouda cheese; 1/4 liters vegetable oil; 1/2 kilos tomato; pinches salt; pinches pepper

Adriana Rodriguez llera

Delicious plantain canoe with oven-baked meat on a bed of white rice.

Reviewed by Editorial Team of Kiwilimón

Published: 27-08-2013

Preparation

Low

Chop the carrots, zucchini, and tomatoes. In a little oil, fry the meat and gradually add the carrots and tomatoes; add the zucchini last because it cooks quickly. Season with vinegar to taste. Cut the plantain lengthwise to form the canoe, scoop out a bit of the canoe by removing the seeds from the plantain, fry in a little oil to firm up the canoe and set aside. Make the white rice as usual and set aside. Fill each canoe with the meat prepared in step number 1. Place them in a baking dish. Sprinkle grated cheese on top of each canoe and place in the oven until the cheese is melted and bubbly. Place a bed of white rice on the plate where it will be served and on top, a canoe. It can be accompanied with a bowl of charro beans.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

Provided by

Plantain Canoes

Ingredients

Preparation

Nutritional information

Tips

Sign up for the newsletter