Piononos with Cilantro Lime Crema

Ingredients

• For the Piononos:
• 3 ripe plantains (yellow with black spots)
• 4 eggs (beaten)
• Pinch of salt
• 1 tbsp olive oil
• 1 lb ground beef
• 0.5 cup finely chopped onion
• 0.5 cup diced red bell pepper
• 2 garlic cloves (minced)
• 1 tsp adobo seasoning
• 0.5 tsp sazón (with achiote)
• 0.25 cup tomato sauce
• 1 tbsp capers or chopped green olives (optional)
• 0.5 cup shredded mozzarella or cheddar cheese
• For the Cilantro Lime Crema:
• 0.5 cup fresh cilantro
• Juice of 1 lime
• 0.5 cup sour cream
• 1 garlic clove
• Salt to taste

Instructions

1. 1Prep the Plantains:
2. 2Peel and slice the plantains lengthwise into thin strips. Lightly fry them in olive oil over medium heat until golden and pliable 🍌🔥. Set aside on paper towels.
3. 3Make the Filling:
4. 4In a skillet, cook ground beef until browned. Add onions, peppers, and garlic—cook until softened. Stir in tomato sauce, adobo, sazón, and olives or capers. Simmer until thickened. Let cool slightly 🥩🍅.
5. 5Roll the Piononos:
6. 6Lay 2 plantain strips overlapping slightly. Add a spoonful of beef mixture and a sprinkle of cheese. Roll them gently and place seam-side down in a greased baking dish 🧀.
7. 7Secure and Bake:
8. 8Pour beaten eggs over the rolled piononos. Bake at 375°F (190°C) for 20–25 minutes or until golden and set 🥚🔥.
9. 9Make the Crema:
10. 10Blend all crema ingredients until smooth and creamy. Adjust salt and lime to taste 🌿🍋.
11. 11Serve & Drizzle:
12. 12Let piononos cool for 5 minutes. Drizzle with cilantro lime crema and a sprinkle of extra cheese if desired 😋.