Ripe plantain strips rolled into cylinders, stuffed with seasoned ground beef, sealed with egg, and fried until golden.
Instructions
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1
Peel plantains and slice lengthwise into thin strips. Fry strips in oil until golden and pliable. Drain and cool.
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2
Brown ground beef with sofrito, tomato sauce, and sazon until well-seasoned and cooked through.
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3
Roll each plantain strip into a cylinder and secure with a toothpick, leaving the center open.
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4
Stuff each cylinder generously with the seasoned beef mixture.
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5
Dip the bottom and top of each pionono into beaten egg to seal.
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6
Fry egg-side down first in hot oil, then flip, until the egg is set and golden. Drain and serve hot.
Did You Know?
Piononos were named after Pope Pius IX (Pio Nono), though the connection between the pontiff and stuffed plantain rolls remains a delicious mystery.
The Story Behind Piononos
Piononos are a uniquely Puerto Rican creation that perfectly showcases the island's love affair with plantains. By combining sweet fried plantain with savory seasoned meat, sealed with egg and fried, Puerto Rican cooks created a dish that exists nowhere else in the Caribbean. The unusual name references Pope Pius IX, perhaps because the rolled shape resembled his papal tiara. Today piononos are a beloved party food and appetizer found at restaurants and home gatherings across the island.
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