Puerto Rican Piñón – Sweet Plantain and Beef Casserole
Fried ripe plantain slices are layered with Puerto Rican beef picadillo, eggs and melted cheese to create a comforting sweet-and-savory casserole.
Equipment
- Large skillet for the picadillo
- Large frying pan for the plantains
- 9-inch square baking dish
- Cutting board
- Sharp knife
- Slotted spatula
- Paper towels
- Small mixing bowl
- Whisk
Ingredients
BEEF PICADILLO
- 1 tablespoon olive oil
- ¼ cup 60 g Puerto Rican sofrito
- 2 garlic cloves finely minced
- 1 pound 450 g 85% lean ground beef
- 1 can 8 ounces or 225 g tomato sauce
- 1 packet sazón with coriander and annatto approximately 1½ teaspoons
- 1 teaspoon adobo seasoning with pepper
- ½ teaspoon dried oregano
- ¼ cup 35 g pimiento-stuffed green olives, sliced
- 1 tablespoon capers drained
SWEET PLANTAIN LAYERS
- 5 large very ripe plantains with yellow-and-black or mostly black skins
- Approximately 2 cups 480 ml vegetable or canola oil for shallow frying
FOR ASSEMBLING
- 1 teaspoon vegetable oil for greasing the baking dish
- 2 cups 225 g shredded low-moisture mozzarella Monterey Jack or a combination of both
- 2 large eggs
- 2 tablespoons water
OPTIONAL TRADITIONAL FAMILY VARIATION
- 1 can 14.5 ounces or 411 g French-style green beans drained very well
Instructions
PREPARE THE PICADILLO
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sofrito and cook for 2–3 minutes, stirring frequently.
- Add the minced garlic and cook for 30 seconds, just until fragrant.
- Add the ground beef. Cook for 6–8 minutes, breaking the meat into small pieces, until no pink remains.
- If more than approximately 1 tablespoon of fat remains in the skillet, carefully spoon off the excess.
- Stir in the tomato sauce, sazón, adobo, oregano, olives and capers.
- Reduce the heat to medium-low. Simmer uncovered for 8–10 minutes, stirring occasionally, until the picadillo is moist but no longer watery.
- Taste before adding any additional salt. The adobo, sazón, olives and capers may already provide enough salt.
- Remove the skillet from the heat and set the picadillo aside.
PREPARE THE PLANTAINS
- Cut both ends from each plantain. Make a shallow lengthwise cut through the peel and carefully remove it.
- Slice each plantain lengthwise into strips approximately ¼ inch thick.
- Pour enough vegetable oil into a large frying pan to reach approximately ¼ inch deep. Heat the oil over medium heat until hot but not smoking.
- Working in batches, arrange the plantain strips in a single layer. Fry for 2–3 minutes per side, until deep golden and tender.
- Transfer the fried plantains to a paper-towel-lined plate. Continue until all the plantain strips are cooked.
ASSEMBLE THE PIÑÓN
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9-inch square baking dish with 1 teaspoon of vegetable oil.
- Arrange one-third of the fried plantain strips in a single layer across the bottom of the baking dish. Trim individual strips if necessary to cover open spaces.
- Spread half of the picadillo evenly over the plantains.
- If using French-style green beans, scatter half of the well-drained beans over the picadillo.
- Sprinkle ½ cup of shredded cheese over the meat.
- Add another layer using half of the remaining plantain strips.
- Spread the remaining picadillo over the plantains. Add the remaining green beans if using, followed by another ½ cup of shredded cheese.
- Arrange the remaining plantain strips across the top.
- Whisk the eggs with 2 tablespoons of water.
- Pour the egg mixture slowly and evenly over the casserole. Gently tilt the baking dish so the mixture moves between the layers.
- Sprinkle the remaining 1 cup of cheese evenly over the top.
BAKE AND SERVE
- Bake uncovered for 25–30 minutes, until the egg mixture is set and the cheese is melted and lightly golden.
- Remove the piñón from the oven and let it rest for 10 minutes. Resting helps the layers remain together when sliced.
- Cut the casserole into 6 portions and serve warm.
Notes
IMPORTANT RECIPE NOTES
• Use very ripe plantains. The skins should have many black spots or be mostly black. Green plantains will not provide the correct sweetness or texture.
• Slice the plantains lengthwise. Mashed plantains create a different style of casserole.
• The picadillo should be moist but not watery. Excess liquid can prevent the piñón from holding its shape.
• Drain optional green beans thoroughly before adding them.
• Do not add extra salt before tasting the finished picadillo.
• Let the casserole rest for at least 10 minutes before cutting.
• Some Puerto Rican families add raisins to their picadillo. This is a family variation and is not required for this recipe.
• Refrigerate leftovers in a covered container within 2 hours. Use them within 3–4 days and reheat to 165°F (74°C).