Puerto Rican Piononos
Pionono (Stuffed Fried Plantain) — savory plantain rolls stuffed with a tasty beef filling. An out-of-this-world Puerto Rican snack that’ll remind you of sunshine and the blue sea. Truly a delectably sweet plantain and savory beef combo rolled into one!
Ingredients
3 ripe plantains
4 eggs lightly beaten
2 tablespoons olive oil
½ medium onion chopped
½ pound ground beef
½ cup tomato sauce
½ tablespoon smoked paprika
1 teaspoon cumin
½ small green or red pepper
2 tablespoons cilantro
2 tablespoons green onion
1 teaspoon oregano
1/2 cup olives chopped
1 packet Sazon to taste
Instructions
Picadillo
Add 2 tablespoons olive oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, sweat for about a minute.
Then add bell pepper, tomato sauce, bring to a simmer, add ground meat and cook for about 7-10 minutes or more , while stirring frequently to prevent burning burn add about broth or water as needed. Season with sazon.
Add olives, green onions and cilantro, adjust for seasoning. Remove and set aside.
Plantains
Using a sharp knife cut both ends off the plantain.
This will make it easy to grab the skin of the plantains.
Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
Remove plantain peel by pulling it back.
Slice the plantains horizontally into 4-5 pieces depending on plantains.
You may either fry or bake the plantains. I prefer frying.
Frying Method
Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.
Fry the plantain in batches, turning once, until lightly brown, about 5 minutes.
Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil).
Use a slotted spoon, transfer the fried plantains and drain on paper towels.
Place plantain around each ring in the muffin tin.
If the plantain is too long, you can trim off the ends to make it fit, place the rest at the bottom of the pan.
Fill each pionono with about ¾ of the beef filling , press down .
Repeat until all the plantains and beef have been used up.
Now drizzle or spoon beaten eggs on over the piononos , this helps keep it together.
Preheat the oven to 400 degrees Fahrenheit.
Grease a regular sized muffin tin with oil or cooking spray .
Bake for 15-20 minutes, until plantains is heated through .
Run your knife around the edges and carefully scoop your pionono out with a fork.
Serve warm with Puerto Rican rice (arroz con gandules) and avocados. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good appetizers page.
Puerto Rican Piononos