- 1lb Ground Beef
- 2-3 eggs
- Grated (not shredded) parmesan cheese
- 3-4 sweet plantains
- Muffin baking tin
- Serving Size: 6
- Cook time: 80 Minutes
Puerto Rican Piononos de Carne is a miniature version of the Puerto Rican Pastelón which is our version of a lasagna where we use sweet plantains instead of lasagna pasta. Piononos are a simplified version of it but tastes just as yummy.
- Peel and slice the sweet plantains horizontally. You should end up with 3-4 long slices per plantain. Then in a pan, you fry them in oil each side until they’re nice and brown. Once they’re done, place them on top of a paper towel on a separate plate so they can cool and drain.
- While that’s happening, you cook the picadillo as you normally would.
- Now, this is where the recipe is simplified. The original recipe requires you to roll the plantains and secure them with toothpicks and then deep fry them. Not only is the version I’m sharing with you easier, but it’s also healthier cause you bake them instead of frying them.
- Once the picadillo is done, you grab the muffin tin and spray it with non-stick oil spray. This makes it easier to take them out once they’re ready. You then grab the 2-3 eggs and whisk them as you would when you make scrambled eggs. Slowly pour a little of the whisked eggs in each muffin hole. Then, grab a slice of plantain that’s already been cooled and drained and roll it into each muffin hole in the tray. Then, fill each one with the picadillo and then cover with more of the whisked eggs. Finish by sprinkling some Parmesan cheese over each one and then insert into the oven.
- Bake at 350° for about 15-20 minutes or until the egg is cooked and the rest of the pionono is brown.
- Once they’re nice and brown and heated through, remove them from the oven.
- Run a knife around the edges and carefully scoop them out with a fork, and voilà! Serve them like that or as a full meal with arroz blanco y habichuelas coloradas (Puerto Rican white rice and pink beans).