Caribbean Piononos with Banana (Plantain)
Ripe plantain pinwheels filled with a seasoned beef picadillo — a classic Puerto Rican dish, here in a Caribbean recipe collection.
Ingredients
| 3 бр. | ripe plantains | |
| 2 бр. | eggs, lightly beaten | |
| — | toothpicks | |
| 2 tbsp | 30 ml | canola oil |
| 1/2 medium | onion, chopped | |
| 1/2 pound | 225 g | ground beef |
| 1/2 cup | 120 ml | tomato sauce |
| 1/2 tbsp | 7.5 ml | smoked paprika |
| 1 tsp | 5 ml | cumin |
| 1/2 small | green or red pepper | |
| 2 tbsp | 30 ml | cilantro |
| 2 tbsp | 30 ml | green onion |
| 1 tsp | 5 ml | oregano |
| 1/2 cup | 120 ml | olives, chopped |
| 1 packet | Sazon (or beef/chicken bouillon) |
Instructions
PICADILLO
- Add about 2 tablespoons oil to a skillet, followed by onions, garlic, cumin, smoked paprika, cayenne and oregano; sweat for about a minute.
- Add the bell pepper and tomato sauce, bring to a simmer, add the ground meat (and potatoes if using) and cook for about 7-10 minutes or more, stirring frequently to prevent burning; add broth or water as needed until tender.
- Season with salt, chicken bouillon or sazon.
- Finally add olives, green onions and cilantro; adjust seasoning. Remove and set aside. PLANTAINS
- Cut both ends off the plantain. Slit a shallow line down the long seam; peel only as deep as the peel and pull it back. Slice the plantains horizontally into 4-5 pieces. You may fry or bake. FRYING METHOD
- Heat a large skillet or cast iron with oil up to 1/2 inch over medium-high heat until hot but not smoking.
- Fry the plantains in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan.
- Transfer with a slotted spoon and drain on paper towels. BAKING METHOD
- Spray a baking sheet, place plantains in a single layer, spray lightly with canola oil and bake at 400 F, turning slices after 8 minutes, for about 12-20 minutes total, or until slightly brown. ASSEMBLE (Method 1 — frying only)
- Form each plantain into a loose pinwheel and secure with a toothpick; add about 3 toothpicks across the bottom to keep the meat from falling off.
- Fill each pionono with about 3/4 of the beef filling and press down. Repeat until all plantains and beef are used.
- Drizzle or spoon beaten eggs over the piononos to help them hold together.
- Heat a large skillet or cast iron with oil up to 1/2 inch over medium-high heat until hot but not smoking. Fry the piononos in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd.
- Transfer with a slotted spoon onto a paper-towel-lined plate. Cool for about 5 minutes and serve warm. ASSEMBLE (Method 2 — muffin pan)
- Place plantain around each ring of a greased muffin tin, trimming ends to fit and placing the rest at the bottom.
- Fill each pionono with about 3/4 of the beef filling, press down, and repeat.
- Drizzle or spoon beaten eggs over the piononos.
- Bake in a 400 F preheated oven for 15-20 minutes, until the plantains are heated through. Run a knife around the edges, scoop out with a fork, remove toothpicks and serve warm with some avocado.