Puerto Rican Piononos Recipe

Ingredients

• 0.25 cup Olive Oil (for sautéing vegetables and frying plantains)
• 1 lb Ground Turkey (93% lean, Jenny O brand preferred)
• 0.5 cup White Sweet Onion (diced, about 1/4 cup in the video)
• 0.5 cup Green Bell Pepper (diced, about 1/4 cup)
• 2 tbsp Homemade Sofrito (fresh, blended blend of herbs and aromatics)
• 3 tbsp Tomato Sauce (adds depth to the picadillo)
• 1 tsp Pickled Pimientos (liquid from the jar for extra flavor)
• 1 leaf Bay Leaf (removed before stuffing)
• 1 packet Sazón Packet (any brand, adds Caribbean flavor)
• 1 cube Beef Bouillon Cube (Magi brand used in video)
• 0.25 tsp All‑Purpose Seasoning (Lori's Todo Casero, or any all‑purpose blend)
• 1 tsp Garlic Powder
• 0.25 tsp Black Pepper (or to taste)
• 1 large Egg (beaten, used for egg wash)
• 1 cup Monterey Jack Cheese (shredded thin slices, can substitute sharp cheddar)
• 1 tsp Parsley Flakes (sprinkled on top)
• 1 tsp Oregano Flakes (sprinkled on top)
• 2 large Ripe Plantains (Guineos) (very ripe, yellow to black spots)

Instructions

1. Heat Skillet

   Place the deep skillet over medium heat. When hot, splash a few drops of water; they should sizzle and evaporate immediately.

   Time: PT3M

2. Sauté Aromatics

   Add a generous drizzle of olive oil, then add the diced white sweet onion and green bell pepper. Cook, stirring occasionally, until softened and fragrant.

   Time: PT5M

3. Build the Picadillo Base

   Stir in 2 tbsp homemade sofrito, 3 tbsp tomato sauce, 1 tsp pickled pimientos liquid, 1 bay leaf, 1 packet sazón, 1 beef bouillon cube (crushed), 0.25 tsp all‑purpose seasoning, 1 tsp garlic powder, and a pinch of black pepper.

   Time: PT2M

4. Add Ground Turkey

   Add the 1 lb ground turkey to the skillet. Using the wooden spoon, break it up and mince as it cooks. Drizzle a little extra olive oil toward the end for moisture.

   Time: PT5M

5. Simmer with Lid On

   Cover the skillet with a lid and let the mixture simmer on medium heat for about 20 minutes, allowing steam to keep the turkey moist.

   Time: PT20M

6. Reduce Liquid

   Remove the lid and continue cooking on medium‑low heat for another 15 minutes, stirring occasionally, until most of the liquid evaporates but the mixture remains moist.

   Time: PT15M

7. Slice Plantains

   While the picadillo cooks, trim the ends off the ripe plantains, make a shallow cut along the back, peel, and slice each plantain into thin quarters (aim for 4 slices per plantain).

   Time: PT5M

8. Fry Plantain Slices

   Add enough olive oil to the skillet to shallow‑fry the plantain slices in batches. Fry each side for about 5 minutes, or until golden brown and slightly crisp.

   Time: PT10M

9. Assemble Piononos

   Place one fried plantain slice into each cup of the muffin tin. Gently roll it into a cylinder, creating a small well in the center. Brush the inside with beaten egg to act as glue.

   Time: PT5M

10. Stuff with Picadillo

    Remove the bay leaf from the picadillo. Spoon a generous amount of the turkey mixture into the center of each rolled plantain, pressing firmly. Brush the top with more egg wash.

    Time: PT5M

11. Add Cheese and Herbs

    Top each pionono with thin slices or a sprinkle of shredded Monterey Jack cheese. Sprinkle a pinch of parsley flakes and oregano flakes over the cheese.

    Time: PT2M

12. Bake

    Transfer the muffin tin to a pre‑heated oven and bake at 350°F for about 15 minutes, or until the cheese is bubbly and lightly browned.

    Time: PT15M

    Temperature: 350°F

13. Serve

    Remove the piononos from the oven, let cool for 2 minutes, then gently lift them out of the tin. Serve warm as a snack or main dish.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g