This is part of a sponsored collaboration with Sedano’s and DiMe Media. However, all opinions expressed are my own. #CapturaTuCultura

Puerto Rican Piononos de Carne are 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. The good thing about it is that you only need a few ingredients and it’s fast and easy to make which is why I decided to share it with you guys.

Serving size: 6 Piononos

Total Prep Time: 1 hour

Total Cook Time: 15-20 minutes

 

INGREDIENTS

1lb Ground Beef (I like to use Ground Sirloin 10% fat)

2-3 eggs

Grated (not shredded) parmesan cheese

3-4 sweet plantains (plátanos maduros)

Muffin baking tin (I used a 6 cup muffin tin)

 

INSTRUCTIONS

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 into 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 throughout, 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).

Hope you make them and enjoy!