Piononos

Piononos are a traditional Puerto Rican dish that transforms sweet ripe plantains and savory ground beef (picadillo) into individual portions. They share the same comforting flavors as the Dominican classic Pastelón: seasoned ground beef, olives, tomato sauce, and cheese, but instead of layering everything in a casserole, Piononos are shaped into small cups and fried or baked.

The contrast is what makes them special; naturally sweet plantains wrapped around rich, well-seasoned beef, finished with egg and Tropical Queso Blanco binding everything together in the oven. They’re often served for family meals, gatherings, or special occasions where classic Puerto Rican flavors take center stage.

This version simplifies the process by baking the plantains instead of frying them, making preparation easier while keeping the signature flavor and texture.

Ingredients

For the ground beef filling:

• 2 Tbsp oil
• 1 large onion, chopped
• Garlic cloves, 2 minced
• 1 bell pepper, chopped
• 1 lb ground beef
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 can 8 oz tomato sauce
• Salt, to taste
• 1⁄2 cup green olives, sliced
• 2 tbsp green onions, sliced

For the plantains and assembly:

• 4-5 large ripe plantains, sliced lengthwise into thin strips (about ½ inch thick)
• 8 oz Tropical Queso Blanco, shredded
• Cooking spray or oil (for greasing the muffin tin)
• 2 large eggs, beaten
• Avocado slices, for serving

Preparation

Picadillo/Ground beef:

1. Heat oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic and bell pepper and cook for another 2-3 minutes.
2. Add ground beef and cook, breaking it apart as it browns. Once mostly cooked, stir in cumin, smoked paprika, oregano, and tomato sauce. Reduce heat and simmer for about 8-10 minutes until slightly thickened.
3. Season with salt to taste. Fold in olives and green onions. Remove from heat and let cool slightly.

Plantains:

1. Preheat oven to 400°F.
2. Arrange plantain slices on a baking sheet lined with parchment paper. Bake for 10-12 minutes until softened and pliable but not browned. This step makes them flexible enough to shape without frying.
3. Remove from oven and let cool just enough to handle.

Assemble and Bake:

1. Lightly grease a standard muffin tin. Line each muffin cup with softened plantain slices, overlapping slightly to form a cup shape. Trim pieces if needed and use smaller strips to cover the bottom.
2. Add a layer of ground meat to each cup, then sprinkle with shredded Queso Blanco. Repeat lightly if space allows, filling about ¾ full.
3. Spoon a small amount of beaten egg over each filled cup to help bind the ingredients as they bake.
4. Bake for 15-20 minutes, until heated through and the egg is set.
5. Let rest for about 5 minutes. Carefully loosen edges with a knife and lift out gently.
6. Serve warm with fresh avocado slices on the side.