How to Make Piononos de Carne - Easy Puerto Rican Recipe

Ingredients

• 4 Ripe Plantains (yellow with black spots, very soft)
• 2 cups Vegetable Oil (for deep‑frying, neutral oil)
• 1 lb Ground Beef (80% lean)
• 1 medium Onion (finely diced)
• 2 cloves Garlic (minced)
• 1/2 Red Bell Pepper (diced)
• 1/2 cup Tomato Sauce (unsweetened)
• 2 tablespoons Sofrito (Puerto Rican seasoning blend)
• 2 tablespoons Olive Oil (for sautéing the filling)
• 1/4 cup Green Olives (sliced)
• 1 tablespoon Capers (rinsed)
• 2 tablespoons Raisins (golden raisins, optional for sweet contrast)
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• to taste Salt
• to taste Black Pepper
• 2 Eggs (large, beaten for egg wash)
• 1 cup Shredded Cheddar Cheese (or Queso de ola, grated)
• 12 Toothpicks (to hold plantain wheels together)

Instructions

1. Peel and Slice Plantains

   Cut off both ends of each plantain, score the skin lengthwise, then peel with your fingers. Slice each plantain lengthwise in half, then cut each half into 1/4‑inch thick strips (about four strips per plantain).

   Time: PT8M

2. Fry Plantain Strips

   Fill a heavy pan with oil to a depth of 1/4‑1/2 inch and heat to 300°F. Fry the plantain strips in batches, turning gently, until golden brown and pliable. Remove with a slotted spoon and place on paper towels to drain.

   Time: PT8M

   Temperature: 300°F

3. Cool Plantain Strips

   Allow the fried strips to rest on the paper towels until they are cool to the touch. This prevents burns and lets the strips become more flexible.

   Time: PT5M

4. Shape Plantain Wheels

   Take each cooled strip and fold it into a circular “wheel” shape, placing the shorter side down for stability. Secure the ends with two toothpicks.

   Time: PT5M

5. Prepare Picadillo Filling

   Heat olive oil in a skillet over medium heat. Add onion, garlic, and red bell pepper; sauté until softened (3‑4 minutes). Add ground beef, breaking it up, and cook until browned. Stir in sofrito, tomato sauce, olives, capers, raisins, cumin, oregano, salt, and pepper. Simmer 5‑7 minutes until flavors meld.

   Time: PT12M

   Temperature: Medium heat

6. Grease Baking Sheet

   Lightly coat a baking sheet with a thin layer of oil or non‑stick spray.

   Time: PT2M

7. Fill Plantain Wheels

   Place each plantain wheel on the greased sheet and spoon a generous amount of picadillo onto the center, spreading slightly but not overfilling.

   Time: PT5M

8. Apply Egg Wash

   Beat the two eggs in a small bowl until uniform. Using a spoon, drizzle a thin layer of egg wash over the top of each filled wheel, ensuring even coverage.

   Time: PT3M

9. Add Cheese Topping

   Sprinkle shredded cheddar (or queso de ola) evenly over each pionono.

   Time: PT2M

10. Bake to Set

    Preheat the oven to 325°F. Bake the assembled piononos for 15 minutes, or until the egg wash is set and the cheese begins to melt.

    Time: PT15M

    Temperature: 325°F

11. Broil for Golden Finish

    Switch the oven to broil. Broil for 2 minutes, watching closely, until the cheese is lightly browned.

    Time: PT2M

    Temperature: Broil

12. Cool, Remove Toothpicks, and Serve

    Allow the piononos to cool for 5 minutes, then carefully remove the toothpicks. Transfer to a serving platter.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Red Bell Pepper: Green bell pepper
• Instead of Tomato Sauce: Crushed tomatoes (3/4 cup)
• Instead of Sofrito: Italian seasoning (1 tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Green Olives: Capers
• Instead of Capers: Green olives
• Instead of Raisins: Sultanas
• Instead of Ground Cumin: Coriander
• Instead of Dried Oregano: Italian seasoning (1/2 tsp)
• Instead of Eggs: Egg substitute (1/4 cup)
• Instead of Shredded Cheddar Cheese: Mozzarella, Monterey Jack
• Instead of Toothpicks: Small wooden skewers

Equipment Needed

• Chef's Knife
• Cutting Board
• Heavy Pan or Deep Fryer
• Thermometer
• Paper Towels
• Baking Sheet
• Parchment Paper (optional)
• Mixing Bowl
• Fork
• Spoon
• Oven

Critical Steps — Do Not Skip

• Fry plantain strips until golden and pliable (Step 2).
• Cool plantain strips before shaping to avoid cracking (Step 3).
• Shape plantain wheels without breaking and secure with toothpicks (Step 4).
• Apply egg wash evenly to bind the filling (Step 8).
• Bake and broil to set the egg wash and melt the cheese (Steps 10‑11).

Chef Tips from the Video

• Select plantains that are heavily spotted and slightly soft; they yield the sweetest, most pliable strips.
• Maintain oil temperature at 300°F; too hot will burn the plantains, too low will make them soggy.
• Use parchment paper on the baking sheet for easy removal after baking.
• If you run out of toothpicks, small wooden skewers work just as well.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezer: Not recommended; texture of plantains changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Prepare the picadillo filling a day ahead and refrigerate.
• Fry the plantain strips and let them cool; store in a single layer on parchment.
• Assemble the piononos, add egg wash and cheese, then cover and refrigerate up to overnight before baking.

Frequently Asked Questions