👨‍🍳 作り方

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.

   💡 プロのコツ: Greasing the tin will prevent sticking.
2. 2

   Fry the plantain strips in hot oil until golden brown and slightly softened. Drain on paper towels.

3. 3

   Carefully line each muffin cup with a few fried plantain strips, overlapping them to form a cup shape. Press gently to mold them to the tin.

   💡 プロのコツ: Ensure the plantains create a good seal to hold the filling.
4. 4

   In a skillet, heat a tablespoon of oil over medium heat. Add the chopped shrimp and cook for 2-3 minutes until pink. Remove shrimp and set aside.

5. 5

   Add sofrito to the same skillet and cook for 1 minute until fragrant. Stir in tomato sauce, adobo, sazón, salt, and pepper. Cook for another 2 minutes.

6. 6

   Return the cooked shrimp to the skillet and stir in the chopped cilantro. Cook for 1 minute more.

7. 7

   Spoon the shrimp mixture evenly into the plantain cups in the muffin tin.

   💡 プロのコツ: Don't overfill the cups.
8. 8

   Top each pionono with shredded cheese.

   💡 プロのコツ: Use a cheese that melts well.
9. 9

   Bake for 15-20 minutes, or until the cheese is melted and bubbly and the plantains are lightly golden.

10. 10

    Let cool slightly before carefully removing from the muffin tin. Serve warm.

    💡 プロのコツ: Use a small spatula or knife to help loosen them if needed.