My love for Puerto Rican cuisine started when I visited the island a few years ago. The flavors, the spices, and the textures all came together in a way that I had never experienced before.
And one dish that stood out to me was the Puerto Rican Piononos – a sweet and savory pastry that is just bursting with flavor.
And I’m going to share with you my step-by-step instructions for making your own Piononos at home, along with some FAQs that will help you get started.
How to Make Piononos Boricuas
Puerto Rican families enjoy these sweet and savory snacks at family meetings and special occasions. Sweet plantains, ground beef, and other delicious components make them irresistible.
My aunt made Piononos for a family gathering, which is one of my fondest memories. I couldn’t wait to try the meat and plantains. The crisp exterior gave way to a soft, sweet center with savory filling bursts. One wasn’t enough!
Since then, I have been perfecting my Pionono recipe. My recipe fulfills my cravings and impresses my friends and family. I’ll share my recipe and tips so you can make this tasty Puerto Rican snack at home.
Puerto Rican Piononos Ingredients
- 4 ripe plantains
- 1 lb. ground beef or chicken
- 1 onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- Salt and pepper, to taste
- Oil, for frying
Step-by-Step Instructions for Making Puerto Rican Piononos
Start by peeling and slicing the plantains. You want to slice them lengthwise so that they are long and thin.
Heat a frying pan over medium-high heat and add a little bit of oil. Once the oil is hot, add the plantains and fry them until they are golden brown on both sides. Remove them from the pan and let them cool.
While the plantains are cooling, you can start on the filling. Brown the ground beef or chicken in a pan over medium heat. Once it’s cooked through, remove it from the pan and set it aside.
In the same pan, add the diced onion and green bell pepper. Saute them until they are soft and translucent, then add the minced garlic and cook for another minute or so.
Add the cooked ground beef or chicken back to the pan, along with the dried oregano and ground cumin. Season with salt and pepper to taste. Mix everything and cook for another few minutes until the flavors have melded together.
Take a slice of the fried plantain and flatten it out with a rolling pin or the back of a spoon. Place a spoonful of the filling in the center of the plantain slice, then roll it up tightly.
Heat some more oil in a frying pan over medium-high heat. Once the oil is hot, add the rolled-up Piononos to the pan and fry them until they are crispy and golden brown on all sides.
Remove the Piononos from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Serve the Piononos warm and enjoy!
FAQs About Piononos
Can I use ripe or green plantains to make Piononos?
Yes, Traditionally, ripe plantains are used to make Piononos because they are sweeter and have a softer texture that makes them easier to roll up. However, you can also use green plantains if you prefer a less sweet and firmer texture.
Can I use a different filling for Piononos?
Yes! While the traditional filling is ground beef or chicken, you can experiment with different fillings to suit your taste. Some popular variations include shrimp, cheese, and even sweet fillings like guava or cream cheese.
Can I bake Piononos instead of frying them?
While Piononos are traditionally fried, you can also bake them in the oven for a healthier alternative. To do so, preheat your oven to 400 degrees F and place the assembled Piononos on a baking sheet lined with parchment paper. Brush them with a little bit of oil and bake for 15-20 minutes, flipping them halfway through, until they are crispy and golden brown.
Variations of Piononos
- Vegetarian Piononos: Replace the beef filling with sautéed mushrooms, onions, and bell peppers. For protein, add cooked quinoa or legumes.
- Seafood Piononos: Use sautéed shrimp or crab meat instead of beef. For a refreshing taste, add cubed avocado or mango.
- Sweet Piononos: Cream cheese, powdered sugar, and vanilla essence can replace the meat filling. For flavor, add diced fruit or jam.
- Breakfast Piononos: Piononos make a wonderful breakfast or brunch dish. Scrambled eggs, bacon, and cheese make a morning twist. For taste, add diced tomatoes or spinach.
- Vegan Piononos: Replace the beef filling with sautéed tofu, onions, and mushrooms. For taste and texture, add diced sweet potatoes or carrots.
- Cheese Piononos: Cheese lovers can swap the meat filling with melted cheese, onions, and herbs. For taste, add diced tomatoes or olives.
What to Serve With Homemade Puerto Rican Piononos
Piononos go well with Puerto Rican rice and beans. Serve them with arroz con gandules (pigeon pea rice) and flavorful black beans for a full meal.
Salad: Piononos with a leafy salad is lighter. A simple salad of mixed greens, tomatoes, and avocado with a tangy vinaigrette can offset the richness of the Piononos.
Piononos and tostones go well together. The sweet Piononos contrast nicely with these crispy fried plantain pieces.
Latin American food often includes fried yuca or cassava. Piononos love its crispy exterior and fluffy center.
Puerto Rican mofongo is mashed plantains and garlic. It complements Piononos for a robust meal.
Fried Chicken: Serve Piononos with golden fried chicken for a heartier meal. The sweet Piononos and crispy chicken make a wonderful meal.
How to Store and Reheat Piononos Boricuas
Storing
Piononos can be stored in an airtight container in the refrigerator for up to 3-4 days. Before storing, allow them to cool completely at room temperature.
To prevent them from sticking together, place a layer of parchment paper or wax paper between each layer.
Freezing
If you want to store Piononos for longer, you can freeze them. Allow them to cool completely and place them in a freezer-safe container or freezer bag.
it can be stored in the freezer for up to 3 months. To reheat, allow them to thaw overnight in the refrigerator, and then follow the reheating instructions below.
Reheating
To reheat Piononos, you can either bake them in the oven or re-fry them. To bake, preheat your oven to 350°F (180°C) and place the Piononos on a baking sheet.
Bake for 10-12 minutes or until heated through. To re-fry, heat a pan with oil over medium-high heat and fry the Piononos for 1-2 minutes on each side until crispy and heated through.
Avoid overheating or overcooking, as this can cause them to become tough and dry.
Amazing Puerto Rican Piononos Recipe
Ingredients
- 4 ripe plantains
- 1 lb. ground beef or chicken
- 1 onion diced
- 1 green bell pepper diced
- 2 garlic cloves minced
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- Salt and pepper to taste
- Oil for frying
Instructions
- Start by peeling and slicing the plantains. You want to slice them lengthwise so that they are long and thin.
- Heat a frying pan over medium-high heat and add a little bit of oil. Once the oil is hot, add the plantains and fry them until they are golden brown on both sides. Remove them from the pan and let them cool.
- While the plantains are cooling, you can start on the filling. Brown the ground beef or chicken in a pan over medium heat. Once it’s cooked through, remove it from the pan and set it aside.
- In the same pan, add the diced onion and green bell pepper. Saute them until they are soft and translucent, then add the minced garlic and cook for another minute or so.
- Add the cooked ground beef or chicken back to the pan, along with the dried oregano and ground cumin. Season with salt and pepper to taste. Mix everything together and cook for another few minutes until the flavors have melded together.
- Take a slice of the fried plantain and flatten it out with a rolling pin or the back of a spoon. Place a spoonful of the filling in the center of the plantain slice, then roll it up tightly.
- Heat up some more oil in a frying pan over medium-high heat. Once the oil is hot, add the rolled-up Piononos to the pan and fry them until they are crispy and golden brown on all sides.
- Remove the Piononos from the pan and place them on a plate lined with paper towels to absorb any excess oil.
