How to Make the Traditional Puerto Rican Piononos [Episode 209]

Ingredients

• 4 pieces Plantains (ripe, peeled)
• 1 cup Vegetable Oil (for frying plantain slices)
• 2 tablespoons Olive Oil (1 tbsp for blending sofrito, 1 tbsp for frying ham)
• 1 large Onion (diced)
• 2 medium Potatoes (diced small)
• 4 ounces Cured Salted Ham (cut into small cubes)
• 4 pieces Mini Sweet Peppers (diced)
• 2 pieces Garlic Cloves (minced)
• 1 tablespoon Fresh Oregano (chopped)
• 1 tablespoon Culantro (Recao) (chopped)
• 0.5 piece Red Bell Pepper (diced)
• 8 ounces Ground Pork
• 8 ounces Ground Beef
• 6 ounces Tomato Paste
• 3 large Eggs (beaten with salt, pepper, corn starch)
• 1 teaspoon Corn Starch (for egg coating consistency)
• 20 pieces Wooden Skewers (for securing rolled plantains)
• to taste Salt
• to taste Black Pepper

Instructions

1. Slice Plantains

   Peel the 4 ripe plantains and slice them into 1/8‑inch thick rounds on a cutting board.

   Time: PT5M

2. Fry Plantain Slices

   Heat 1 cup vegetable oil in a large frying pan over medium heat (about 350°F). Fry the plantain slices until they are cooked through but not crispy, about 2‑3 minutes per side. Transfer to paper towels to drain.

   Time: PT10M

   Temperature: 350°F

3. Prepare Sofrito Ingredients

   Dice 1 large onion, 2 medium potatoes, 4 oz cured ham, 4 mini sweet peppers, 2 garlic cloves, 1 tbsp fresh oregano, 1 tbsp culantro, and half a red bell pepper.

   Time: PT10M

4. Blend Sofrito Base

   Place all diced ingredients except the onion and potatoes into a blender with 1 tbsp olive oil. Pulse until a coarse paste forms.

   Time: PT2M

5. Fry Ham

   In the same pan, add 1 tbsp olive oil and fry the cubed ham until crispy, about 3 minutes.

   Time: PT3M

   Temperature: Medium

6. Sauté Onion

   Add the diced onion to the pan and sauté until translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium

7. Combine Sofrito

   Stir in the blended sofrito mixture, cook for 1 minute, then add the diced potatoes and 6 oz tomato paste. Cook, stirring occasionally, until the potatoes begin to soften, about 10 minutes.

   Time: PT10M

   Temperature: Medium

8. Set Sofrito Aside

   Transfer the sofrito‑potato mixture to a bowl and set aside while you brown the meat.

   Time: PT1M

9. Brown Ground Meat

   In the same pan, add the ground pork and ground beef. Cook, breaking up the meat, until fully browned and no longer pink, about 8 minutes.

   Time: PT8M

   Temperature: Medium

10. Simmer Sofrito with Meat

    Return the sofrito‑potato mixture to the pan with the meat, stir well, cover, and simmer until the potatoes are completely tender, about 10 minutes.

    Time: PT10M

    Temperature: Medium

11. Prepare Egg Coating

    In a mixing bowl, whisk together 3 eggs, a pinch of salt, a pinch of pepper, and 1 tsp corn starch until smooth.

    Time: PT3M

12. Assemble Piononos

    Lay a fried plantain slice flat, insert two wooden skewers, spoon a generous amount of the meat mixture onto the slice, roll tightly, and brush the roll with the egg mixture on both sides.

    Time: PT10M

13. Fry Assembled Piononos

    Heat a clean skillet over medium heat. Place the rolled piononos in the pan and fry each side until the egg coating is set and lightly golden, about 2 minutes per side.

    Time: PT15M

    Temperature: Medium

14. Finish and Serve

    Remove the skewers, trim any excess egg, arrange the piononos on a serving plate, and serve warm.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Olive Oil: vegetable oil
• Instead of Potatoes: sweet potatoes
• Instead of Cured Salted Ham: prosciutto, bacon
• Instead of Mini Sweet Peppers: regular bell peppers
• Instead of Fresh Oregano: dried oregano (½ tsp)
• Instead of Culantro (Recao): cilantro
• Instead of Ground Pork: ground turkey
• Instead of Ground Beef: ground chicken
• Instead of Tomato Paste: crushed tomatoes (1 cup)
• Instead of Eggs: egg substitute
• Instead of Corn Starch: potato starch, all‑purpose flour
• Instead of Wooden Skewers: metal skewers

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Blender or Food Processor
• Large Frying Pan
• Spatula
• Paper Towels
• Wooden Skewers
• Whisk
• Measuring Cups and Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Slice plantains uniformly (1/8 inch) to allow easy rolling.
• Fry plantain slices just until cooked through; avoid crispiness.
• Blend sofrito ingredients to a coarse paste for authentic flavor.
• Cook ground meat fully before re‑adding sofrito.
• Brush egg mixture on both sides before final frying to set the roll.

Chef Tips from the Video

• Use a very sharp knife for clean plantain slices.
• For extra aroma, add a pinch of smoked paprika to the meat mixture.
• If you cannot find culantro, substitute with extra cilantro and a dash of oregano.

Troubleshooting

Storage

Refrigerator: Store cooked piononos 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 1 hour after cooking.

Make-Ahead Tips

• Prepare the sofrito and meat mixture a day ahead; refrigerate and reheat before assembling.
• Fry the plantain slices and store them in a single layer on paper towels; re‑heat briefly before rolling.
• Whisk the egg coating and keep it refrigerated for up to 24 hours.

Frequently Asked Questions