Puerto Rican Piononos
Piononos de Plátano Maduro y Carne Molida
Bring authentic Puerto Rican flavor straight to your table with these irresistible Puerto Rican Piononos. This classic recipe pairs the sweetness of GOYA® Baked Sweet Plantains with a savory picadillo ground beef filling seasoned with GOYA® Sofrito, GOYA® Tomato Sauce, GOYA® Adobo, and GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos. Easy to make in just four steps, they’re the ultimate crowd-pleasing appetizer, snack, or side dish for any occasion!
Total Time
66m
Prep Time:30m
Cook Time:36m
Yields:12 Servings
Ingredients
2 boxes
(11 oz.)
GOYA® Baked Sweet Plantains, thawed
1 ½ tbsp.
GOYA® Extra Virgin Olive Oil, divided
1 lb.
lean ground beef
⅓ cup
½ cup
¼ cup
roughly chopped GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos
4
large eggs, lightly beaten
½ cup
GOYA® Quesadilla Shredded Cheese, (optional)
1 tbsp.
chopped fresh cilantro, for garnish
Directions
Step 1
<p>Preheat oven to 400°F and coat a 12-cup muffin-tin liberally with nonstick cooking spray. Slice plantains lengthwise into 1/4-inch slices. Heat 1 tbsp. oil in a large cast-iron skillet over medium-high heat. Working in batches, carefully cook plantains until light golden-brown, about 1 minute per side. Transfer to a paper-towel-lined rimmed baking sheet. Repeat with remaining plantains and set aside.</p>
Step 2
<p>Heat remaining oil in a large cast-iron skillet over medium-high heat. Add ground beef and Saźon and cook until browned, breaking up meat with a wooden spoon, about 5 to 8 minutes. Stir in sofrito, tomato sauce and olives. Season with Adobo, to taste. Simmer, stirring occasionally until flavors develop, about 5 minutes. Remove from heat. Drain any excess grease.</p>
Step 3
<p>Line each muffin cup with 1 1/2 plantain slices, overlapping them and gently pressing along the bottom and up the sides. Cut a small piece of plantain to fully cover the bottom of each cup. Fill each plantain cup with a few tablespoons of beef mixture, then pour in the beaten eggs until nearly full. Sprinkle evenly with cheese. Bake until egg is set and cheese is melted, about 10 to 15 minutes. Garnish with cilantro and serve.</p>
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Puerto Rican Piononos
Prep Time: 30m
Total time: 66m
Yields: 12 Servings
<h2 class="subheader">Piononos de Plátano Maduro y Carne Molida</h2>
<p>Bring authentic Puerto Rican flavor straight to your table with these irresistible <em>Puerto Rican Piononos</em>. This classic recipe pairs the sweetness of GOYA<sup>®</sup> <a href="https://www.goya.com/en/products/baked-sweet-plantains/">Baked Sweet Plantains</a> with a savory picadillo ground beef filling seasoned with GOYA<sup>®</sup> <a href="https://www.goya.com/en/products/sofrito/">Sofrito</a>, GOYA<sup>®</sup> <a href="https://www.goya.com/en/products/tomato-sauce/">Tomato Sauce</a>, GOYA<sup>®</sup> <a href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo</a>, and GOYA<sup>®</sup> <a href="https://www.goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos/">Manzanilla Spanish Olives Stuffed with Minced Pimientos</a>. Easy to make in just four steps, they’re the ultimate crowd-pleasing appetizer, snack, or side dish for any occasion!</p>
Ingredients
2 boxes (11 oz.)
GOYA® Baked Sweet Plantains, thawed
1 ½ tbsp.
GOYA® Extra Virgin Olive Oil, divided
1 lb.
lean ground beef
⅓ cup
½ cup
¼ cup
roughly chopped GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos
4
large eggs, lightly beaten
½ cup
GOYA® Quesadilla Shredded Cheese, (optional)
1 tbsp.
chopped fresh cilantro, for garnish
Directions
Step 1
<p>Preheat oven to 400°F and coat a 12-cup muffin-tin liberally with nonstick cooking spray. Slice plantains lengthwise into 1/4-inch slices. Heat 1 tbsp. oil in a large cast-iron skillet over medium-high heat. Working in batches, carefully cook plantains until light golden-brown, about 1 minute per side. Transfer to a paper-towel-lined rimmed baking sheet. Repeat with remaining plantains and set aside.</p>
Step 2
<p>Heat remaining oil in a large cast-iron skillet over medium-high heat. Add ground beef and Saźon and cook until browned, breaking up meat with a wooden spoon, about 5 to 8 minutes. Stir in sofrito, tomato sauce and olives. Season with Adobo, to taste. Simmer, stirring occasionally until flavors develop, about 5 minutes. Remove from heat. Drain any excess grease.</p>
Step 3
<p>Line each muffin cup with 1 1/2 plantain slices, overlapping them and gently pressing along the bottom and up the sides. Cut a small piece of plantain to fully cover the bottom of each cup. Fill each plantain cup with a few tablespoons of beef mixture, then pour in the beaten eggs until nearly full. Sprinkle evenly with cheese. Bake until egg is set and cheese is melted, about 10 to 15 minutes. Garnish with cilantro and serve.</p>
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