Breadfruit Canoes Stuffed with Criollo Beef and Oregano Cheese

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Cut the ripe breadfruit lengthwise into two halves. Brush the cut sides with 1 tablespoon of the olive oil, then season with half of the salt and half of the black pepper.

3. 3

   Place the breadfruit halves cut-side down on the baking sheet and roast for 25 minutes at 400°F / 200°C, until tender when pierced with a knife.

4. 4

   While the breadfruit roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and garlic, and cook for 4 to 5 minutes until softened.

5. 5

   Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until it is no longer pink.

6. 6

   Stir in the sofrito, tomato paste, tomato sauce, green olives, ground cumin, adobo seasoning, the remaining salt, the remaining black pepper, half of the dried oregano, and the white vinegar. Cook for 8 minutes over medium-low heat, stirring occasionally, until the filling is juicy but thick.

7. 7

   Turn off the heat and mix the fresh cilantro into the beef filling. Taste and adjust the salt if needed.

8. 8

   Remove the breadfruit from the oven and let it rest for 5 minutes. Using a spoon, scoop out part of the center of each half to form canoes, leaving a sturdy border around the edges. You may reserve the extra flesh for another use.

9. 9

   Generously fill each breadfruit canoe with the criollo beef. Top with the mozzarella cheese and Parmesan cheese, then finish with the remaining dried oregano.

10. 10

    Bake the filled canoes again for 12 to 15 minutes at 375°F / 190°C, until the cheese is melted and lightly golden.

11. 11

    Let rest for 3 minutes before serving so the filling can settle and the canoes hold their shape.