Plantain Canoes with Spiced Beef, Creamy Black Beans and Gratinated Llanero Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Wash the ripe plantains, place them whole with the peel on a baking tray, and roast for 20 minutes, until the peel darkens and the flesh is tender but still holds its shape.

2. 2

   While the plantains roast, heat 1 tablespoon annatto oil or vegetable oil in a large skillet over medium heat. Add the white onion and chopped sweet pepper, and sauté for 4 minutes until softened.

3. 3

   Add the garlic and cook for 30 seconds. Add the ground beef, breaking it up with a spoon. Season with 1/2 teaspoon salt, black pepper, ground cumin, sweet paprika, and dried oregano.

4. 4

   Cook the beef for 8 to 10 minutes until no longer red and starting to brown. Add the diced ripe tomato, tomato paste, and grated panela or brown sugar. Mix well.

5. 5

   Pour 120 ml / 1/2 cup beef stock or water into the beef, reduce to medium-low heat, and cook for 8 minutes, stirring occasionally, until you have a moist but thick filling. Turn off the heat and stir in 1 tablespoon chopped fresh cilantro.

6. 6

   In a small saucepan, heat the remaining tablespoon of annatto oil or vegetable oil. Add the cooked black beans with 60 ml / 1/4 cup of the reserved beef stock or water. Cook for 3 minutes, then add the butter.

7. 7

   Lightly mash the beans with a fork or potato masher so they become creamy but still textured. Adjust with the remaining salt if needed and cook 2 minutes more. Remove from the heat.

8. 8

   Remove the plantains from the oven and let them rest for 5 minutes so they are easier to handle. Make a lengthwise slit in each plantain without fully separating the halves, and gently open them into canoe shapes. Remove a small amount of flesh from the center of each one to make room for the filling.

9. 9

   Fill each plantain canoe with a layer of creamy black beans and then the spiced beef filling. Finish by covering with the grated Llanero cheese.

10. 10

    Return to the oven at 220 °C / 425 °F for 10 minutes, or until the cheese is melted and lightly golden. For deeper color, broil for 1 to 2 additional minutes, watching closely.

11. 11

    Remove from the oven, sprinkle the remaining fresh cilantro on top, and serve hot.

12. 12

    If desired, serve with a fresh salad or sliced avocado, without changing the main preparation.