Fried Plantains With Spiced Beef Piononos Recipes

Steps:

• For the picadillo: Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring frequently with a wooden spoon, until the onions are translucent, 1 to 2 minutes. Add the ground beef and break up the meat with a wooden spoon. Stir in the tomato paste, adobo, sazón and tomato sauce until combined. Season with salt and pepper and cook, continuing to break up the meat until it is browned, 7 to 8 minutes.
• Finally, add the cilantro and adjust the seasoning if necessary. Transfer to a large bowl and set aside.
• For the plantains: Pour 1 inch of oil into a large saute pan or deep large skillet and place over medium-high heat. Line a plate with paper towels.
• Using a sharp knife, trim off both ends of a plantain. Slit a thin line down the plantain, cutting just through the skin, and peel back the skin to remove it. Repeat with the remaining plantains. Slice each plantain lengthwise into 5 to 6 strips.
• Fry the plantains 2 or 3 strips at a time until golden brown on both sides, about 5 minutes.
• Transfer to the paper towel-lined plate to drain. Repeat with the remaining strips.
• Preheat the oven to 400 degrees F. Grease the cups of a 12-cup muffin pan. Line the sides of the muffin cups with the longer plantain strips, then use trimmed pieces to cover the bottoms of the muffin cups.
• Spoon the picadillo into the plantain-lined muffin cups, filling each about three-quarters full. Top each with a spoonful of the beaten eggs to help them hold together.
• Bake until lightly browned, about 15 minutes. Use a knife to loosen the edges before removing the piononos from the muffin cups. Serve hot or warm.

Steps:

• Peel the plantains. Slice each one lengthwise into 4 equal slices.
• In a frying pan, lightly fry the slices on each side until slices are pliable, not brittle.
• Remove the slices and drain on paper towels until cool enough to handle.
• Form each slice into a ring, with ends overlapping about an inch. Secure with toothpicks.
• Stuff each ring with cheddar cheese. Squeeze the cheese together slightly so that it will not fall apart.
• In a bowl, mix together the eggs, salt, flour and water.
• Cover the open ends of the piononos with the flour and egg mix.
• Fry the piononos on each end until it is sealed and golden.

Steps:

• Preheat oil in a large, deep skillet over medium high heat.
• Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
• Fry the pieces until browned and tender. Drain excess oil on paper towels.

Steps:

• Preheat oven to 400°F.
• Cut ends from plantains and peel fruit. Cut each plantain lengthwise into 4 slices. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté slices in batches, without crowding, until golden brown, 1 to 2 minutes on each side (use 2 spatulas to turn slices). With a spatula transfer plantains as sautéed to brown paper to drain. When plantains are cool enough to handle, shape each slice into a ring, with ends overlapping by about 1 inch, and secure ends with a wooden pick. Arrange rings, without touching, in a large baking dish and fill centers with black beans.
• Bake rolls in middle of oven until beans are heated through, about 10 minutes. Mound Monterey Jack on top of beans and bake until cheese is melted, about 2 minutes.