PIONONO - RIPE PLANTAIN AND BEEF
A seasoned beef and ripe plantains Puerto Rico favorite "street food". or lunch or dinner. What's your choice?
These are made in a ramekin, but can be made as a casserole. Basically it is a spicy ground beef mixture, "Picadillo Puertorriqueño" with scrambled eggs and baked in an oven to set the eggs. It is topped with ripe plantains or layered with the plantains for a most delightful Island treat.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: SERVES 6
● Vegetable oil for frying
● 6 ripe plantains, peeled
● Goya olive oil (not extra-virgin) for greasing
● 4 cups picadillo* (see recipe below)
● 6 eggs, beaten
1. In a frying pan, heat about 2 inches of vegetable oil to 350°F. Slice the plantains into ¼-inch-thick
rounds. Add to the hot oil, in batches, and fry for about 2 or 3 minutes until golden on both sides.
Remove from the oil, and set aside to drain on paper towels.
2. Grease 6 ovenproof individual molds with olive oil, and line the bottoms with parchment paper. Line
the molds with the plantain slices, pressing well against the sides of the molds. You may have to cut
some plantain slices into smaller pieces to fit any empty spaces.
3. Preheat oven to 350°F. Distribute the picadillo among the plantain-lined molds. Pour the beaten eggs
over the piononos. Bake until the eggs are set and the piononos are golden and springy to the touch.
4. When able to handle the piononos, but making sure they are still very hot, run a paring knife along
the edges of the molds to help loosen the piononos. Turn upside down and tap, if necessary, to help
them out. Make sure to discard the parchment paper.
Picadillo Puertorriqueño (Basic Recipe)
● 1 lb. lean ground beef
● ¼ cup ready made sofrito
● ½ cup diced onions
● ½ cup diced bell pepper (green and yellow or red)
● ½ cup chopped cilantro
● 2 recao leaves
● ¼ cup sliced olives
● 1tablespoon(s) capers
● salt and pepper to taste
● 4 oz tomato sauce
1. Cook the ground beef with sofrito, onions, peppers, cilantro, and recao until the meat is done.
Add the olives, capers, salt and pepper, and tomato sauce. Cook another 5 minutes or so to
cook down any extra liquids. That's it.
2. In Puerto Rico picadillo is used for stuffing, which needs to be moist but not runny, so not a lot
of tomato sauce is used. But if you are serving it as a side dish use more tomato sauce. Usually
a dish like this uses more sofrito, but I like to see the chopped spices so I reduce the amount of
sofrito and add chopped ingredients.
NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED, THE VIDEO BELOW MIGHT BE OF HELP TO YOU.
UTUBE - HOW TO MAKE PUERTO RICAN PIONONOS
WAV VIDEO - HOW TO MAKE PUERTO PINONOS
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