Minutes Prep time: 30
Minutes Total time: 40
Servings: 10
Difficulty: Advanced
6 mini sweet peppers, stems and seeds removed
4 small cloves garlic
1/2 cup fresh cilantro leaves
1 tablespoon fresh oregano leaves
1 tablespoon olive oil
5 ounces serrano ham, pancetta, or prosciutto
1 small white onion, diced
1-1/2 pounds ground beef (90% lean)
1 teaspoon kosher salt
1 packet (0.17 oz each) sazon with coriander and annatto seasoning blend
1 can (6 oz each) Hunt's® Tomato Paste
1 cup canola oil, for frying
5 large, ripe plantains, peeled and sliced horizontally 1/8-inch thick
3 eggs
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 22 mg | 2% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 89 mg | 30% |
| Total Fat | 15 g | 23% |
| Iron | 3 mg | 15% |
| Calories | 318 kcal | 16% |
| Sodium | 663 mg | 28% |
| Protein | 19 g | 37% |
| Saturated Fat | 5 g | 25% |
| Sugars | 15 g | 1% |
| Vitamin C | 27 mg | 44% |
Add sweet peppers, garlic, cilantro, oregano, and olive oil to food processor and pulse until finely chopped. Set aside.
Heat a large, nonstick pan over medium-high heat and add pancetta and onions. Sauté until fat has rendered off meat and onions are softened, about 3 minutes. Add beef and season with salt and sazon packet. Continue to sauté until well-browned, about 5 to 7 minutes. Stir in tomato paste and sweet peppers mixture and cook, stirring frequently, until cooked through, about 5 minutes. Remove from heat and let cool.
Heat oil in a large skillet over medium heat until hot, but not smoking. Fry plantain slices just until lightly browned, about 2 minutes per side. Work in batches to not overcrowd pan. Transfer to a plate lined with paper towels to soak up excess oil. Let rest until cool enough to handle. Leave skillet with oil over heat to fry piononos in final step.
Gently roll each plantain strip into a circle and secure with toothpicks. Stuff each with beef mixture, pressing down gently to fill.
In a shallow dish, beat eggs, salt, and pepper together with a fork. Working in batches, dip each side of piononos into egg mixture and carefully place in hot oil. Fry, turning once, until golden brown, 1 to 2 minutes per side. Let rest 3 to 5 minutes. Serve hot.
Piononos
