Piononos
Piononos are a delightful Puerto Rican appetizer or side dish consisting of sweet, ripe plantains that are formed into cups, filled with a savory picadillo (ground meat mixture), and then baked until tender. They offer a perfect balance of sweet and savory flavors.
🧂 Ingredients
- 3 large Ripe plantains(the riper, the better; skin should be mostly black)
- 1 lb Lean ground beef
- 2 tbsp Olive oil
- 0.5 cup Chopped onion
- 0.5 cup Chopped green bell pepper
- 2 tbsp Sofrito
- 3 tbsp Tomato sauce
- 1 packet Sazón seasoning with achiote
- 1 crumbled Beef bouillon cube
- 1 tsp Pimientos (diced)(with liquid)
- 0.25 tsp All-purpose seasoning
- 1 small Bay leaf
- 0.5 tsp Black pepper(to taste)
- 0.5 tsp Dry oregano(to taste)
- 0.33 cup Shredded mozzarella cheese(optional)
- 2 large Eggs(beaten)
- Cooking spray
👨🍳 Instructions
- 1
Prepare the picadillo: Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5 minutes. Add sofrito and cook for another minute until fragrant. Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat.
💡 Tip: Ensure the vegetables are softened before adding the meat for better flavor distribution. - 2
Add tomato sauce, Sazón, crumbled beef bouillon, pimientos (with liquid), all-purpose seasoning, bay leaf, black pepper, and oregano to the skillet. Stir well to combine. Simmer for 10-15 minutes, or until the sauce has thickened slightly. Remove the bay leaf.
⏱️ 15 minutes - 3
Prepare the plantains: While the picadillo simmers, peel the ripe plantains. Slice each plantain lengthwise into 3-4 strips, about 1/4 inch thick. You want long strips to form the cups.
💡 Tip: Using very ripe plantains is key for sweetness and ease of shaping. - 4
Fry the plantains: Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat to 350°F (175°C). Carefully fry the plantain strips in batches until golden brown and slightly softened, about 2-3 minutes per side. Do not overcrowd the pan.
⏱️ 10 minutes💡 Tip: Fry in batches to ensure even cooking and prevent sticking. - 5
Form the cups: While the plantains are still warm and pliable, carefully press each strip into a greased muffin tin cup, overlapping slightly to form a cup shape. You may need to use a second strip to reinforce the sides if needed.
💡 Tip: Work quickly while the plantains are warm and flexible. - 6
Assemble the piononos: Spoon the picadillo filling into each plantain cup. If using, sprinkle shredded mozzarella cheese over the picadillo.
💡 Tip: Don't overfill the cups to prevent spillage during baking. - 7
Bind with egg: Drizzle the beaten eggs over the filling in each cup. This acts as a binder.
💡 Tip: Ensure the egg is distributed evenly over the filling. - 8
Bake: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly, and the plantains are tender.
⏱️ 20 minutes💡 Tip: Keep an eye on them to prevent over-browning. - 9
Serve: Let the piononos cool slightly before carefully removing them from the muffin tin. Serve warm.
💡 Tip: Allowing them to cool slightly makes them easier to handle.
💡 Pro Tips
- ✓Use very ripe plantains for the best sweetness and texture.
- ✓Don't skip the egg wash; it helps bind the piononos together.
- ✓Adjust the picadillo seasoning to your preference.
🔄 Variations
- Use ground turkey or chicken instead of beef for the picadillo.
- Add a pinch of cinnamon or nutmeg to the picadillo for a hint of warmth.
- Serve with a drizzle of hot sauce or a side of avocado.