Pionono

These savory plantain rolls are stuffed with a tasty beef filling – picadillo. An out-of-this-world Puerto Rican snack that'll remind you of sunshine and the deep blue sea. Truly a delectably sweet plantain and savory beef combo rolled into one.

Course Appetizer, Snack

Cuisine Puerto Rican

Diet Gluten Free

Prep Time 15

Cook Time 17

Total Time 32

Servings

Calories 244kcal

Author Imma

Ingredients

Picadillo

2 tablespoons (30ml) canola oil
½ medium onion, diced
2 cloves garlic, minced
1 teaspoon (3g) ground cumin
½ tablespoon (4-5g) smoked paprika
¼ teaspoon (dash) cayenne
1 teaspoon (1-2g) oregano
½ small green bell pepper (or red pepper)
½ cup (120g) tomato sauce
½ pound (250g) ground beef
1 cup (150g) diced potatoes (optional)
1 packet Sazon (salt, or beef or chicken bouillon)
½ cup (60g) chopped green olives
2 tablespoons (12-15g) chopped green onion
2 tablespoons (8g) cilantro

Plantains

3 ripe plantains
2 eggs, lightly beaten
toothpicks

Instructions

Picadillo

Heat about 2 tablespoons of oil in a skillet, then add the onions, garlic, cumin, smoked paprika, cayenne, and oregano, and sweat them for about a minute.
Then, add the bell pepper and tomato sauce and bring to a simmer. Stir in the ground beef and potatoes (if using), and cook for 7-10 minutes while stirring frequently to prevent burning. Add broth or water as needed until the potatoes are tender.
Season with the Sazon, salt, or bouillon.
Finally, add the olives, green onions, and cilantro, and adjust for seasoning. Remove and set aside.

Plantains

Cut both ends off the plantain with a sharp knife to make it easier to peel. Cut a shallow line only as deep as the peel down the length of the plantain. Pull the peel back, and slice the plantains horizontally into 4-5 slices each, depending on the plantains. Either fry or bake them; I prefer frying.

Frying Method

Heat ½ inch of oil in a large cast iron skillet on medium-high heat until hot but not smoking.
Fry the plantain in batches, turning once, until lightly brown (about 5 minutes). Avoid overcrowding the pan so the plantains don't become soggy from absorbing excess oil.
Transfer the plantains with a slotted spoon to drain on paper towels.

Baking Method

Spray a baking sheet with oil and place plantains in a single layer on it. Spray the plantain slices lightly with cooking oil spray and bake at 400℉ (205℃) for 12-20 minutes, turning the slices after 8 minutes. The plantains should brown slightly but not crisp up.

Method 1 (frying)

Form the plantain into a loose pinwheel, then secure it with a toothpick. Now, cover the bottom of the pinwheel with about 3 toothpicks like in the pictures to prevent the meat from falling out.
Fill each pionono about ¾ full with the beef filling, pressing down gently. Repeat until all the plantains and beef have been used.
Now, drizzle or spoon the beaten eggs over the piononos to keep them together.
Heat ½ inch of oil in a large cast iron skillet on medium-high heat until hot but not smoking. Fry the piononos in batches, turning once, until golden brown, about 5 minutes. Don't overcrowd the pan to avoid soggy piononos.
Transfer the piononos with a slotted spoon to a plate lined with paper towels. Let them cool for about 5 minutes, remove toothpicks, and serve hot with avocados.

Method 2 (baking in a muffin pan)

Grease a regular muffin tin with oil or cooking spray. Place a plantain slice around each muffin well. If the plantain is too long, trim the ends to make it fit and place the extra on the bottom of the well.
Fill each pionono about ¾ with the beef filling, pressing down gently. Repeat until all the plantain slices and picadillo have been used.
Now, drizzle or spoon the beaten eggs over the piononos to keep them together.
Preheat the oven to 400℉ (205℃).
Bake for 15-20 minutes or until plantains are heated through. Run a knife around the edges and carefully scoop your piononos out with a fork. Let them cool for about 5 minutes, and serve hot with avocados.

Notes

Use a sharp, thin blade when cutting the plantains lengthwise to cut them smoothly and carefully without forcing it.
Toothpicks lock the fried version together so they don't fall apart. It's not hard. Before you know it, you've locked these rolled plantains into place like a pro.
No toothpicks is no problem. A muffin pan saves the day. And you can use the regular-sized or mini, depending on how big you want your piononos.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition