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Piononos de Plátano Maduro
Sweet plantain cups filled with savory picadillo (seasoned ground meat) and then baked or fried until golden. These are a delightful sweet and savory appetizer or side dish.
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- 4 large Ripe plantains(very ripe, almost black)
- 1 lb Ground beef
- 2 tbsp Sofrito
- 0.5 cup Tomato sauce
- 1 packet Sazon seasoning
- 1 tsp Adobo seasoning
- 2 tbsp Pimento olives, diced
- 1 leaf Bay leaf
- 2 large Eggs(beaten)
- 6 tbsp All-purpose flour
- 2 tbsp Milk
- for frying Vegetable oil
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the picadillo: In a skillet, heat a tablespoon of oil over medium-high heat. Add the ground beef and cook, breaking it up, until browned. Drain excess fat.
- 2
Add the sofrito, tomato sauce, sazon, adobo, diced olives, bay leaf, salt, and pepper to the skillet. Stir well and simmer for 10-15 minutes, or until the sauce has thickened. Remove the bay leaf and set aside.
- 3
Prepare the plantains: Peel the ripe plantains and slice them lengthwise into about 1/4-inch thick strips.
- 4
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the plantain slices until golden brown on both sides. Drain on paper towels.
- 5
Form the piononos: Take a fried plantain slice and gently press it into a cup shape in your hand or a small ramekin. Fill the plantain cup with about 1-2 tablespoons of picadillo.
- 6
In a bowl, whisk together the beaten eggs, flour, and milk until smooth. This will form a batter.
- 7
Dip the filled pionono into the egg batter, ensuring it's fully coated. You can secure the shape with a toothpick if needed.
- 8
Fry the battered piononos in the hot oil for about 2-3 minutes per side, until golden brown and cooked through. Alternatively, you can bake them at 375°F (190°C) for about 15-20 minutes, or until golden.
- 9
Remove from oil (or oven), drain on paper towels if fried, and remove any toothpicks. Serve warm.
ð¡ ããã®ã³ã
- âUse very ripe plantains for the best sweetness and texture.
- âBe careful when forming the cups; the plantains can be delicate.
- âIf baking, you can place the piononos on a baking sheet lined with parchment paper.
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- Use shredded chicken or other seasoned meats for the filling.
- For a vegetarian option, use a mushroom or lentil-based picadillo.
- Serve with a side of avocado or a simple salad.