Piononos:
🐸
CHEF COQUÍ’S TIMING
Piononos 🍌
⏳ Prep: 20 mins
🔥 Cook: 15 mins
💡 Use very ripe (black skin) plantains so they roll easily without breaking. 🔊
Piononos are the perfect marriage of sweet and savory. These bite-sized treats feature a ring of sweet, fried yellow plantain stuffed with seasoned beef picadillo and topped with melted cheese. Held together by a light egg wash, they are a staple at every Puerto Rican party and a favorite for anyone who loves that classic maduro flavor.
Ingredients:
- 2-3 Large Yellow Plantains (Maduros): They must be very ripe (black skin) to be sweet and pliable enough to roll.
- Vegetable Oil
- 1 to 2 Eggs
- 1 lb Ground Beef (or your choice of meat).
- 2-3 tbsp Sofrito.
- 1 packet Sazón with Achiote.
- 2 oz Tomato Sauce.
- Adobo or Salt/Pepper to taste.
- Optional: Diced olives (alcaparrado) or raisins for a sweet-and-salty contrast.
- Shredded Cheese: Usually mozzarella or a cheddar blend
Methods:
- Prepare the Filling (Picadillo): In a skillet over medium heat, brown the ground beef. Stir in the sofrito, sazón, tomato sauce, and adobo. If you’re using olives or raisins, add them now. Cook for about 10 minutes until the flavors are well-combined and the liquid has reduced. Set aside to cool slightly.
- Prepare the Plantains: Peel the ripe plantains and slice them lengthwise into thin, long strips (about 3-4 strips per plantain).
- Fry the Strips: Heat a small amount of oil in a pan and lightly fry the plantain strips until they are golden and flexible, but not crispy. Remove and drain on paper towels.
- Shape the Piononos: Take a fried plantain strip and roll it into a circle/ring, overlapping the ends. Use a toothpick to pin the ends together and hold the «cup» shape.
- Fill and Seal: Place the plantain rings on a flat surface. Fill the center of each ring with a generous spoonful of the prepared meat filling.
- The Egg Wash: In a small bowl, beat the eggs. Dip the top and bottom of the assembled pionono in the egg wash (this acts as the «glue» that keeps the meat inside).
- Final Fry: Heat a bit more oil in a skillet. Carefully place the piononos in the pan and fry for 2–3 minutes on each side until the egg is cooked and the ring is golden brown.
- Add Cheese: Just before removing from the heat, sprinkle shredded cheese on top and cover the pan for 30 seconds to let it melt.
- Serve: Carefully remove the toothpicks and serve warm!
