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Piononos

Pionono (Stuffed Fried Plantain) — savory plantain rolls stuffed with tasty beef filling – Picadillo. Truly a delectable sweet plantain and savory beef combo rolled into one!

Course Side Dish
Cuisine Puerto Rican
Servings 5 - 6
Calories 359 kcal
Author Immaculate Bites

Ingredients

Plantains

  • 3 ripe plantains
  • 2 eggs lightly beaten
  • tooth picks

Picadillo

  • 2 tablespoons canola 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 oinion
  • 1 teaspoon oregano
  • 1/2 cup olives chopped
  • 1 packet Sazon to taste or use beef or chicken bouillon

Instructions

Picadillo

  1. Add about 2 tablespoons oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, sweat for about a minute.

  2. Then add bell pepper, tomato sauce, bring to a simmer, add ground meat , potatoes (if using potatoes ) and cook for about 7-10 minutes or more , while stirring frequently to prevent burning burn add about broth or water as needed. Until potatoes is soft and tender .

  3. Season with salt, chicken bouillon or sazon.

  4. Finally add olives , green onions and cilantro, adjust for seasoning. Remove and set aside.

Plantains

  1. 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

  1. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.

  2. 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)

  3. Use a slotted spoon, transfer the fried plantains and drain on paper towels.

Baking method

  1. Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning over slices, after 8 minutes for about 12- 20 minutes or till plantains turn slightly brown.

Assemble Pionono

(Method 1) Use if frying only

  1. Form the plantain into a pinwheel – it should be loose. Then secure with a toothpick. Now cover the bottom of the pinwheel with about 3 toothpicks. Just like in the pictures. This prevents the meat from falling off .

  2. Fill each piononos with about ¾ of the beef filling , press down . Repeat until all the plantains and beef have been used up.

  3. Now drizzle or spoon beaten eggs on over the piononos , this helps keep it together.

  4. 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 Pionono in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will make it too soggy 

  5. Use a slotted spoon, transfer the pionono on to a plate , line with paper towels . Let it cool for about 5 minutes , serve warm

Method 2 (cooking in a muffin pan )

  1. 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. 

  2. Fill each piononos with about ¾ of the beef filling , press down . Repeat until all the plantains and beef have been used up.

  3. Now drizzle or spoon beaten eggs on over the piononos , this helps keep it together. 

  4. Preheat the oven to 400 degrees Fahrenheit. Grease a regular sized muffin tin with oil or cooking spray . 

  5. 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, Remove toothpicks and serve warm with some avocados