Piononos (Stuffed Ripened Plantain with Meat)

These little delights are a favorite street food in Puerto Rico. The traditional way of cooking them is to deep fry. Here I bake them instead as its both; healthier and easier to make. They make a great appetizer and main course depending on how many are served. 



Also, don't limit your self to meat although is what they are usually made of. I have put everything from chorizos, to shrimp and even made a ricotta and Serrano ham version in the past. 


Portions: 4



6 plantains ripen
1 egg
1/ 8 cup water
3 teaspoons flour
1 tablespoon adobo 
Salt and pepper to taste
1 pound ground meat preferably prepared “Puerto Rican style” 
Cooking spray
Salt & pepper to taste

Pre-heat oven to 375. Peal and cut plantains horizontally making long thin strips of 1 /8 inch thick.  Fry until golden brown but still pliable. Reserve.


Spray cupcake pan with cooking spray. Make a batter with the egg, water, flour and adobo.  Drop a tablespoon of the batter on the bottom of each cupcake mold.  Place plantain strips in the cupcake molds, as so they cover the sides. Add cooked ground meat, enough to fill mold. Top with more of the flour batter. Bake for about 15-20 until golden. Serve hot.