📝 About This Recipe
Piononos are a crown jewel of Puerto Rican street food, offering a masterful balance of sweet, caramelized plantains and savory, spiced ground beef. These bite-sized treasures consist of a ring of fried yellow plantain stuffed with flavorful 'picadillo' and bound together by a delicate egg wash. Every bite is a journey through the vibrant flavors of the Caribbean, blending the richness of the tropics with traditional Spanish-influenced seasonings.
🥗 Ingredients
The Plantain Base
- 4 large Very ripe yellow plantains (Skin should be mostly black for maximum sweetness)
- 2 cups Vegetable oil (For frying the plantain strips)
The Picadillo Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio is ideal)
- 1/2 cup Puerto Rican Sofrito (Homemade or store-bought)
- 1/2 cup Tomato sauce (Plain canned tomato sauce)
- 1 packet Sazon with Culantro y Achote (For color and distinct flavor)
- 1 teaspoon Adobo seasoning (Adjust to taste)
- 1/4 cup Spanish manzanilla olives (Pitted and roughly chopped)
- 1 tablespoon Capers (Drained)
- 1/2 teaspoon Dried oregano (Crushed between palms)
- 3 cloves Garlic (Minced)
Assembly and Binding
- 3 Large eggs (Lightly beaten with a pinch of salt)
- 1/2 cup Shredded mozzarella or cheddar (Optional, for topping)
- 12-15 pieces Toothpicks (To secure the plantain rings)
👨🍳 Instructions
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1
Start by preparing the picadillo. In a large skillet over medium heat, brown the ground beef, breaking it apart with a wooden spoon until no pink remains.
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2
Drain any excess fat from the skillet, then stir in the sofrito and minced garlic. Sauté for 2-3 minutes until fragrant.
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3
Add the tomato sauce, sazon, adobo, olives, capers, and oregano. Lower the heat to a simmer and cook for 15 minutes until the sauce has thickened and the flavors are well combined. Set aside to cool slightly.
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4
Prepare the plantains by cutting off the ends and slicing through the skin lengthwise. Peel them carefully.
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5
Slice each plantain lengthwise into 3 or 4 long, thin strips (about 1/4 inch thick). You want them flexible enough to roll.
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6
In a clean frying pan, heat the vegetable oil over medium-high heat. Fry the plantain strips for about 2 minutes per side until they are golden brown and tender. Do not let them get crunchy; they must remain pliable.
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7
Drain the fried plantain strips on a plate lined with paper towels.
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8
While still warm, take one plantain strip and curl it into a circle, overlapping the ends slightly to create a 'cup' or ring. Secure the ends by piercing them with a toothpick.
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9
Repeat the process for all strips and place the rings on a parchment-lined baking sheet or a clean working surface.
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10
Fill the center of each plantain ring with 2-3 tablespoons of the prepared picadillo, packing it down gently.
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11
In a small bowl, beat the eggs. Carefully pour about 1 tablespoon of the beaten egg over the meat filling of each pionono. The egg will seep down and act as a 'glue' to hold the structure together.
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12
If using cheese, sprinkle a small amount over the top of the egg-covered meat.
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13
Heat a small amount of oil in a non-stick skillet over medium-low heat. Carefully place the piononos in the pan and cook for 2-3 minutes on each side (flipping very carefully) until the egg is set and golden. Alternatively, bake at 350°F (175°C) for 10-12 minutes.
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14
Remove from heat and let them rest for 5 minutes. Remember to remove the toothpicks before serving!
💡 Chef's Tips
Choose plantains that are very ripe (black skin); green or semi-ripe plantains will snap when you try to roll them. If your plantain strips are too thick to bend, gently press them with a rolling pin after frying to flatten and soften them. Don't overfill the rings, or they will fall apart during the final cook. Always remove the toothpicks before serving to guests to avoid any accidents. You can substitute the ground beef with ground turkey or even a soy-based crumble for a lighter version.
🍽️ Serving Suggestions
Serve with a side of Arroz con Gandules (pigeon pea rice) for a full Puerto Rican feast. A drizzle of 'Mayo-Ketchup' (garlic mayo-ketchup sauce) on top adds a perfect creamy tang. Pair with a cold glass of Parcha (passion fruit) juice or a light Caribbean lager. Serve as an appetizer alongside a fresh avocado and red onion salad.