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Pionono
A popular Colombian appetizer featuring sweet, ripe plantain slices wrapped around a savory ground beef and tomato filling, then topped with cheese and baked until golden and bubbly.
🧂 Ingrédients
- 4 large Ripe plantains(Choose plantains that are mostly black or very dark yellow with black spots. They should be soft to the touch.)
- 300g (about 2/3 lb) Ground beef(Lean ground beef is recommended.)
- 1 medium Tomato(Finely diced.)
- 1/4 medium Onion(Finely diced (optional, for added flavor).)
- 1 clove Garlic(Minced (optional, for added flavor).)
- 1/2 teaspoon Cumin(Ground cumin.)
- to taste Salt
- to taste Black pepper
- for frying Vegetable oil
- 100g (about 1 cup) Shredded cheese(A mild, meltable cheese like mozzarella, Monterey Jack, or a Colombian cheese like costeño or queso blanco.)
- 1 large Egg(Beaten, for egg wash.)
👨🍳 Instructions
- 1
Prepare the plantains: Peel the ripe plantains. Slice them lengthwise into thin strips, about 1/4 inch (0.5 cm) thick. You should aim for strips that are wide enough to wrap around the filling.
⏱️ 10 minutes - 2
Fry the plantain slices: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (around 175°C / 350°F). Carefully add the plantain slices in a single layer, working in batches if necessary. Fry for 2-3 minutes per side, until they are soft, pliable, and lightly golden. They should be flexible enough to roll without breaking. Remove from skillet and drain on paper towels. Set aside.
⏱️ 15 minutes - 3
Prepare the meat filling: While the plantains are frying, heat a tablespoon of oil in another skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Add the finely diced tomato, onion (if using), garlic (if using), cumin, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the tomato has softened and the flavors have melded. The mixture should be moist but not watery. Remove from heat and let cool slightly.
⏱️ 15 minutes - 4
Assemble the piononos: Lay one fried plantain slice flat. Place a spoonful of the meat filling near one end. Top the filling with a sprinkle of shredded cheese. Carefully roll the plantain slice around the filling, tucking in the sides if possible to create a neat roll. Repeat with the remaining plantain slices, filling, and cheese.
⏱️ 10 minutes - 5
Bake the piononos: Preheat your oven to 180°C (350°F). Arrange the rolled piononos seam-side down in a lightly greased baking dish or on a baking sheet. Brush the tops with the beaten egg wash. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the piononos are heated through and lightly golden brown on top.
⏱️ 20 minutes - 6
Serve: Let the piononos cool for a few minutes before serving. They are best served warm.
⏱️ 5 minutes
💡 Conseils de pro
- ✓The ripeness of the plantain is crucial for flexibility. Overripe plantains (mostly black) are ideal as they are sweeter and easier to handle.
- ✓Ensure the plantain slices are not overcooked during frying; they should be pliable, not crispy.
- ✓Adjust the seasoning of the meat filling to your preference. A touch of chili powder or a pinch of sugar can enhance the sweet and savory balance.
- ✓For a party appetizer, make them bite-sized by using smaller plantain slices and less filling.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Substitute ground chicken or shredded chicken for the ground beef.
- Experiment with different types of cheese, such as a sharp cheddar or a creamy goat cheese.
- Add a small amount of finely chopped bell pepper to the meat filling for extra color and flavor.
- For a vegetarian option, replace the meat filling with seasoned black beans or a lentil mixture.