Recipe Index

Ingredients

• 1/3 cup sofrito
• 1 lb lean ground beef
• 1 tsp sazon seasoning
• 1 tsp adobo seasoning
• 2 bay leaves
• 1/2 cup tomato sauce
• 2 tbsp pimento olives, diced
• 2 cups canola or vegetable oil
• 3–4 large brown plantains
• 4 eggs
• Nonstick spray

Method

1. Make the picadillo: add the sofrito and ground beef to a pan over medium-high heat and cook, breaking up the meat, until the beef has browned. Add the sazón, adobo, bay leaves, tomato sauce, and olives, stir, and bring to a heavy simmer. Lower the heat, cover, and cook for 10 minutes, until the beef is fully cooked.
2. Peel and cut the plantains: cut the tips off the plantains, peel them, and slice lengthwise into 1/4-inch-thick strips.
3. Fry the plantains: heat the oil in a clean frying pan and fry the strips in batches, flipping, until golden brown on both sides. Drain on a paper-towel-lined plate.
4. Assemble: beat the eggs in a bowl. Spray a muffin tin with nonstick spray and line each slot with a fried plantain strip, wrapping it around the pocket. Add a few tablespoons of picadillo inside each plantain cup and fill the remaining space with beaten egg.
5. Bake: preheat the oven to 400°F and bake the piononos for 10–15 minutes, until the eggs are no longer liquid.
6. Remove from the tins, let cool slightly, and serve.

Prep: 30 minutes · Cook: 15 minutes · Total: 45 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data