Pionono - Immaculate Bites

Puerto Rican pionono (stuffed fried plantains) is savory plantain rolls stuffed with a tasty beef filling – picadillo. An out-of-this-world Puerto Rican snack that’ll remind you of sunshine and the deep blue sea. Truly a delectably sweet plantain and savory beef combo rolled into one.

I still remember the first time I made these. It was Labor Day weekend, and we were getting ready to enjoy the parade, fireworks, and a picnic. We had so much fun.

When fall comes around, I truly miss all the fresh summer produce from my local farmer’s market and activities with my family. However, I don’t miss the heat. I spent about a month in the South, and boy, is it hot there!

But then I remember the wonders of autumn. Thinking about comforting soups, slow cooker recipes, pumpkin desserts, sweaters, and jackets excites me. But before you make your fall recipe list, you’ve got to put this rolled treat on your to-make list.

Why This Pionono Recipe Is a Must-Try

Piononos were perfect for that picnic because they’re good hot or warm. I’ve even enjoyed them cold. That makes them ideal for picnics, regardless of the occasion.

Pionono is actually a tribute to Pope Pius IX, Pio Nono. This recipe has a lot of varieties. Traditionally, a sponge cake rolled up around a sweet filling is popular in Spain, South America, and the Philippines.

However, my favorite is the savory Puerto Rican version that substitutes the cake with sweet plantains. Oh, does that make it paleo-friendly?

How to Make Pionono

Picadillo

1. Heat 2 tablespoons of oil in a skillet, then add the onions, garlic, cumin, smoked paprika, cayenne, and oregano, and sweat them for about a minute.
2. Saute – Then, add the bell pepper and tomato sauce and bring to a simmer. Stir in the ground beef and potatoes (if using), and cook for 7-10 minutes while stirring frequently to prevent burning. Add broth or water as needed until the potatoes are tender.
3. Season with the Sazon, salt, or bouillon.
4. Add the olives, green onions, and cilantro, and adjust for seasoning. Remove and set aside.

Plantains

1. Peel – Cut both ends off the plantain with a sharp knife to make it easier to peel. Cut a shallow line only as deep as the peel down the length of the plantain. (Photo 1)
2. Slice – Pull the peel back, and slice the plantains horizontally into 4-5 slices each, depending on the plantains. Either fry or bake them; I prefer frying, but they’re easier to bake. (Photo 2)
3. Heat ½ inch of oil in a large cast iron skillet on medium-high heat until hot but not smoking.
4. Fry the plantain in batches, turning once, until lightly brown (about 5 minutes). Avoid overcrowding the pan so the plantains don’t become soggy from absorbing excess oil. (Photo 3)
5. Transfer the plantains with a slotted spoon to drain on paper towels. (Photo 4)

1. Grease a regular muffin tin with oil or cooking spray. Place a plantain slice around each muffin well. If the plantain is too long, trim the ends to make it fit and place the extra on the bottom of the well. Or hold them together with toothpicks. (Photos 5-7)
2. Fill each pionono about ¾ with the beef filling, pressing down gently. Repeat until all the plantain slices and picadillo have been used. (Photo 8)

1. Drizzle or spoon the beaten eggs over the piononos to keep them together. (Photo 9)
2. Bake at 400℉ (205℃) for 15-20 minutes or until plantains are heated through. Run a knife around the edges and carefully scoop your piononos out with a fork. (Photo 10)
3. Serve – Let them cool for about 5 minutes, and serve hot with avocados.

Tips & Notes

• Use ripe (but not too ripe) plantains for this recipe. Overripe plantains are too soft to hold the beef filling.
• Drizzle the piononos with a beaten egg to lock it all into place before cooking.
• Feel free to fry the assembled piononos, as that’s how it’s usually cooked. But I decided to cut back on the oil and bake them for a healthier option.
• Piononos are best served when hot, but you can assemble them ahead, place them in the fridge, and bake them when it’s time to serve them.

What to Enjoy With Pionono

The filling is so satisfying that you can even have this for lunch or dinner. How’s that for versatility? Enjoy them on regular days, or add them to a charcuterie board as a party appetizer. Just imagine how these babies here would sit gloriously on your table.

More Mouthwatering Plantain Recipes

Piononos are definitely packed with sweet and savory flavors that complement each other well. And you know me when it comes to plantains, I don’t hold back! Nope, not me; I live for plantains!

Watch How to Make It

[adthrive-in-post-video-player video-id=”IHW0kWkm” upload-date=”2019-08-03T14:54:05.000Z” name=”Pionono” description=”Pionono (Stuffed Fried Plantain) — savory plantain rolls stuffed with tasty beef filling – Picadillo. An out-of-this-world Puerto Rican snack that’ll reminds you of sunshine and the blue sea. Truly a delectable sweet plantain and savory beef combo rolled into one!”]

This blog post was originally published in August 2017 and has been updated with additional tips, new photos, and a video