Puerto Rican Piononos

Ingredients

• 2 large Plantain (green, peeled and sliced lengthwise into 1/4‑inch strips)
• 8 tablespoons All-Purpose Flour (sifted)
• 8 tablespoons Water (room temperature)
• 1 large Egg (beaten)
• to taste Salt (regular table salt)
• to taste Black Pepper (freshly ground)
• 1 cup Picadillo (ground‑beef mixture) (prepared according to NydiasMiamiKitchen picadillo recipe)
• 1/2 cup Shredded Mozzarella Cheese (optional) (optional, for cheese‑filled version)
• 6 pieces Toothpicks (to secure the roll)

Instructions

1. Slice the Plantains

   Peel the green plantains and cut each lengthwise into strips about 1/4‑inch thick, following the natural curve of the fruit.

   Time: PT5M

2. First Fry the Plantain Slices

   Heat oil in a skillet over medium‑high heat (≈350°F). Fry the plantain strips until they are cooked through and lightly golden on both sides, about 2‑3 minutes per side. Remove and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

3. Prepare the Batter

   In a mixing bowl combine 8 Tbsp all‑purpose flour, 8 Tbsp water, a pinch of salt and pepper, and the beaten egg. Whisk until the mixture is smooth and creamy.

   Time: PT5M

4. Assemble the Piononos

   Lay a warm plantain slice flat, place about 2‑3 Tbsp of picadillo (or cheese) near one end, then roll tightly around the filling. Secure the roll with one or two toothpicks. Repeat with all slices.

   Time: PT10M

5. Batter the Assembled Rolls

   Dip each assembled roll into the batter, coating all sides evenly. Let excess batter drip off before returning to the pan.

   Time: PT3M

6. Final Fry Until Golden

   Return the battered rolls to the hot oil and fry until the batter is golden brown and crisp, about 2‑3 minutes per side. Use tongs to turn gently.

   Time: PT7M

   Temperature: 350°F

7. Drain and Serve

   Remove the piononos with a slotted spoon, place on paper towels to drain, then serve hot with white rice, Puerto Rican red beans and sliced avocado.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Plantain: Ripe plantain (will be sweeter)
• Instead of All-Purpose Flour: Gluten‑free flour blend (may affect texture)
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Picadillo (ground‑beef mixture): Ground turkey, Ground pork
• Instead of Shredded Mozzarella Cheese (optional): Queso blanco

Equipment Needed

• Sharp Knife
• Cutting Board
• Large Skillet or Deep Fryer
• Mixing Bowl
• Whisk
• Tongs
• Plate lined with paper towels
• Toothpicks
• Spatula

Critical Steps — Do Not Skip

• Slice plantains uniformly to 1/4‑inch thickness
• Fry plantain slices until fully cooked but not burnt
• Keep plantain slices warm before assembling
• Do not over‑stuff the roll to avoid tearing
• Secure roll with toothpicks before battering
• Maintain oil at ~350°F for a crisp, golden exterior

Chef Tips from the Video

• For extra flavor, add a pinch of cumin and oregano to the picadillo
• Use a mix of green and slightly ripe plantains for a subtle sweetness
• Serve with a drizzle of garlic‑lime mayo for a modern twist

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days; re‑heat in a skillet over medium heat

Freezer: Not recommended – freezing alters plantain texture

Room temperature: Can sit at room temperature for up to 1 hour, but will lose crispness

Make-Ahead Tips

• Prepare picadillo a day ahead and refrigerate
• Fry plantain slices, let them cool, then store in a single layer on a tray
• Assemble rolls, cover with plastic wrap, and refrigerate up to 12 hours before final fry

Frequently Asked Questions