These Puerto Rican piononos are sweet-and-savory bites made from fried ripe plantains filled with seasoned picadillo and baked eggs. The result: sweet plantain cups holding a savory ground-beef and fluffy-egg filling—perfect as appetizers, breakfast, or a small entrée that captures Puerto Rican flavors in every bite.
Why We Love This Recipe
Piononos are a beloved Puerto Rican classic that unite three favorite elements: sweet fried plantains (maduros), savory picadillo, and eggs. The combination of caramelized plantain and seasoned beef with tender baked egg creates an irresistible balance of flavors and textures.
Though the name appears in Italian, Spanish, and Filipino culinary traditions, the Puerto Rican pionono evolved into its current savory form on the island. Traditionally, piononos were cake-like and sweet, but Puerto Rican cooks adapted them into these savory plantain cups filled with picadillo and eggs—ideal for those who love sweet-and-salty contrasts.
If you appreciate other Puerto Rican small bites like crispy tostones or empanadillas, piononos will feel right at home on your table. The ingredients also echo those in pastelón, a layered plantain and beef casserole, so if you enjoy these flavors, try that recipe next.
Ingredients
Gather the following ingredients to make piononos:
For the Picadillo:
- sofrito
- ground beef
- sazon seasoning
- adobo seasoning
- bay leaves
- tomato sauce
- diced pimento olives
For the Plantains:
- canola or vegetable oil (for frying)
- 3–4 large ripe brown plantains
Other Ingredients
- eggs
- nonstick spray
See the recipe card below for exact quantities.
Step by Step Instructions
Optional: sprinkle grated cheese over the eggs before baking if you like a cheesy topping.
Tip: place a baking sheet under the muffin tin to prevent grease from dripping in the oven.
What to Eat with Piononos
Piononos pair wonderfully with simple sides and sauces that complement their sweet-and-savory profile, such as a crisp green salad, Puerto Rican pique (hot sauce), stewed black beans, or a light mayo-ketchup dipping sauce.
Easy Additions
For a nontraditional twist, sprinkle shredded cheese over the eggs before baking for a melty topping. Other optional additions include chopped cilantro or a little hot sauce to finish.
More Recipes with Picadillo
If you enjoy picadillo, try it in pastelón (plantain lasagna), empanadillas (fried turnovers), papas rellenas (stuffed potato croquettes), or alcapurrias (fritters). Picadillo is versatile and freezes well for future use.
Special Kitchen Tools
All you really need is a muffin tin to shape the plantain cups. A good nonstick tin or spray makes removing the piononos easier.
Storage
Store cooled piononos in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or microwave. Freezing is not recommended, as the texture of the plantain and egg will change.
More Puerto Rican Recipes with Picadillo
Leftover picadillo can be used in many Puerto Rican favorites: papas rellenas, empanadillas, pastelón, or alcapurrias. It’s a great base for quick, flavorful meals and snacks.
Buen Provecho,
Puerto Rican Piononos (Plantain Cups with Picadillo)
Description
These Puerto Rican piononos are sweet-and-savory treats made from fried brown plantains filled with picadillo and beaten eggs. Sweet plantain cups cradle a savory ground-beef and fluffy-egg filling—perfect bite-sized appetizers or small entrées that showcase Puerto Rican flavors.
Ingredients
For the Picadillo:
- 1/3 cup sofrito
- 1 lb lean ground beef
- 1 tsp sazon seasoning
- 1 tsp adobo seasoning
- 2 bay leaves
- 1/2 cup tomato sauce
- 2 tbsp diced pimento olives
For the Plantains:
- 2 cups canola or vegetable oil (for frying)
- 3–4 large ripe brown plantains
Other Ingredients:
- 4 eggs
- nonstick spray
Instructions
- Make the picadillo. Sauté sofrito in a skillet over medium-high heat. Add ground beef and brown, breaking up the meat. Stir in sazon, adobo, bay leaves, tomato sauce, and olives. Bring to a simmer, reduce heat, cover, and cook about 10 minutes until the beef is cooked through.
- Peel and slice the plantains. Remove the skins and cut the plantains lengthwise into thick strips (about 1/4-inch thick).
- Fry the plantains. Heat oil in a frying pan and fry the strips in batches until golden on both sides. Drain on paper towels to remove excess oil.
- Assemble piononos. Beat the eggs and spray a muffin tin with nonstick spray. Line each cup with a fried plantain strip to form a shell. Spoon a couple of tablespoons of picadillo into each shell and pour in beaten egg to fill the remaining space.
- Bake. Preheat the oven to 400°F (205°C). Place the muffin tin on a baking sheet and bake 10–15 minutes, until the eggs are set.
- Serve. Let cool slightly, remove from the tin, and enjoy warm.
Notes
Optional: top the eggs with a sprinkle of grated cheese before baking for a melty finish.