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