Chef Wilo Benet: Piononos

Ingredients

• 4 large Ripe Plantains (peeled and sliced about 1/8 inch thick)
• 2 cups Vegetable Oil (for deep‑frying, neutral flavor)
• 1 lb Ground Beef (80% lean, for picadillo filling)
• 1/2 cup Sofrito (Puerto Rican sofrito (onion, garlic, cilantro, peppers))
• 1 medium Bell Pepper (diced, red or green)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1/2 cup Tomato Sauce (plain canned)
• 1 tbsp Olive Oil (for sautéing picadillo)
• 2 large Eggs (beaten, binds the filling)
• to taste Salt
• to taste Black Pepper

Instructions

1. Slice Plantains

   Trim both ends of each ripe plantain, peel with your fingers, and slice into rounds about 1/8 inch thick, curving the knife to keep the slices round.

   Time: PT5M

2. Heat Oil

   Add vegetable oil to the deep‑frying pan and heat to 350°F, using the kitchen thermometer to check.

   Time: PT2M

   Temperature: 350°F

3. Fry Plantain Rounds

   Working in batches, fry the plantain rounds until they turn golden‑brown, about 2‑3 minutes per side.

   Time: PT10M

   Temperature: 350°F

4. Drain and Set Aside

   Place fried plantain rounds on a rack or paper towels to remove excess oil.

   Time: PT2M

5. Prepare Picadillo Filling

   In a skillet, heat 1 tbsp olive oil, sauté onion, garlic, and bell pepper until softened. Add sofrito, ground beef, tomato sauce, salt, and pepper; cook until beef is browned and mixture is dry enough to hold shape.

   Time: PT20M

6. Grease and Line Mold

   Lightly brush the inside of the soufflé mold with a little oil, then cut a circle of parchment paper to fit the bottom snugly, ensuring no paper sticks up the sides.

   Time: PT5M

7. Layer Plantain Base and Walls

   Place fried plantain rounds in the mold, first covering the bottom, then building up the sides, pressing gently so the rounds touch each other and form a tight wall.

   Time: PT10M

8. Add Picadillo Filling

   Spoon the cooked picadillo into the center of the plantain shell, filling almost to the top but leaving a small margin.

   Time: PT2M

9. Bind with Egg

   Pour the beaten eggs over the filling, then gently stir so the egg coats the meat and seeps into the plantain layers.

   Time: PT3M

10. Bake

    Place the mold on a baking sheet and bake in a preheated 350°F oven for 15‑20 minutes, until the egg is set and the top is lightly golden.

    Time: PT20M

    Temperature: 350°F

11. Unmold and Serve

    Allow the pionono to rest 3 minutes, run a thin knife around the edge, and invert onto a serving plate. Slice and serve warm.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ripe Plantains: Green plantains (will be less sweet)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Sofrito: Store‑bought sofrito, Homemade blend
• Instead of Bell Pepper: Other sweet peppers
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Tomato Sauce: Crushed tomatoes
• Instead of Olive Oil: Vegetable oil
• Instead of Eggs: Egg substitute (equivalent amount)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Chef's Knife
• Cutting Board
• Deep Frying Pan
• Kitchen Thermometer
• Parchment Paper
• Soufflé Mold
• Mixing Bowl
• Whisk
• Spatula
• Oven

Critical Steps — Do Not Skip

• Slicing plantains evenly to 1/8 inch thickness
• Maintaining oil temperature at 350°F for proper frying
• Pressing plantain rounds firmly so they touch each other
• Ensuring the egg coating is sufficient but not excessive
• Baking just until the egg sets to keep plantains moist

Chef Tips from the Video

• Choose fully ripe plantains (yellow with black spots) for natural sweetness.
• If you prefer a slightly crispier exterior, increase frying time by 30 seconds per side.
• A light drizzle of olive oil on the finished dish adds a glossy finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

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

Room temperature: Can sit at room temperature for up to 2 hours after cooking.

Make-Ahead Tips

• Prepare the picadillo a day ahead and refrigerate; reheat before assembling.
• Fry plantain rounds up to 2 hours ahead; keep them covered on a wire rack.
• Assemble the pionono, cover tightly, and refrigerate; bake just before serving.

Frequently Asked Questions