Baked PiononosSubmitted by: LISSI_RODRIGUEZ
IntroductionA low cal twist on a Puerto Rican Favorite! A low cal twist on a Puerto Rican Favorite!
A muffin tin
Three VERY RIPE plantains (with lots of black spots)
1 lb 93% or more lean ground beef
1 cup egg beaters
salt, pepper, garlic, adobo, paprika
1 large spoon of sofrito ( look up the recipe for that stuff its great!)
Then, place the ground beef in a 10 inch skillet, season and brown. Do not wait for your meat to be brown before you season... this is a critical part of the cooking. SEASON YOUR MEAT.
Basically you can sprinkle adobo evenly over the top, sprinkle salt, pepper, and garlic ( 1/2 tsp of each)
While the meat is browning, you will peel and thinly slice the plantain. Take each plantain, lay it flat on the counter, and slice the whole length of the plantain in half ( like you were making a banana split. The idea is to have a LONG slice, not a two round pieces of plantain)
Take each of those slices and repeat the process. Now you should have 4 slices of each plantain. That should give you 12 slices total.
Place one slice around the sides of each muffin hole. Kind of like you are just lining the sides with plantain ring. (if your plantain breaks... no worries, just lay the pieces up against the walls of the muffin tin)
Fill the hole about 2/3 with the browned meat.
drizzle egg beaters (about a tablespoon each) over the mini "meat cupcakes"
At this point you can drizzle wtih fat free shredded cheddar if you'd like.(optional)
Bake for 20-25 minutes. Cool for five. Run your knife around the edges and scoop your pionono out with a fork. Makes 6 servings of 2 piononos each.
Number of Servings: 6
Recipe submitted by SparkPeople user LISSI_RODRIGUEZ.