👨‍🍳 조리법

1. 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. 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. 3

   Prepare the plantains: Peel the ripe plantains and slice them lengthwise into about 1/4-inch thick strips.

4. 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. 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. 6

   In a bowl, whisk together the beaten eggs, flour, and milk until smooth. This will form a batter.

7. 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. 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. 9

   Remove from oil (or oven), drain on paper towels if fried, and remove any toothpicks. Serve warm.