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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 283.3
  • Total Fat: 11.9 g
  • Cholesterol: 48.9 mg
  • Sodium: 320.7 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 18.3 g

View full nutritional breakdown of Puerto Rican Piñon calories by ingredient
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Puerto Rican Piñon

Submitted by: AUBREYJO

Introduction

Got this off of www.ricanrecipes.com & substituted beef with pork. Got this off of www.ricanrecipes.com & substituted beef with pork.
Number of Servings: 8

Ingredients

    3 ripe yellow plantains
    1 8 oz. can tomato sauce
    4 tbsp. olive oil
    2 tbsp. sofrito
    1 medium onion, (peeled and chopped)
    1 tbsp. Manzanilla olives
    1 tbsp. capers (alcaparrado)
    1 medium green bell pepper (chopped)
    salt and pepper (to taste)
    1 lb. pork, chopped

    2 oz. grated cheese

Directions

Preheat oven to 350 degrees.

Peel the plantains, cut them in half length wise and slice into 1/2 inch strips.

Heat the 2 tablespoons of the olive oil in a frying pan or skillet and fry the plantain strips over moderate heat until golden, about 3 minutes. Set aside.

Wipe the frying pan clean (and don't get burned). Heat the remaining olive oil and sauté the onion and the bell peppers until the onion is “see thru”. Remove from pan and set aside.

In the same pan, (do not wipe clean) brown the sirloin over high heat, stirring constantly.

Reduce heat to medium. Add the onion, bell pepper and the remaining ingredients, except the cheddar cheese. Stir to combine and cook for 5 minutes.

Grease a shallow baking dish and layer as follows: 1/2 of plantains, 1/2 of meat filling, 1/2 of plantains, 1/2 of meat filling. Sprinkle with grated cheese.

Bake uncovered for 1/2 hour.

Remove from oven, let stand 5 - 8 minutes.

Cut into wedges and serve with crusty bread.

Number of Servings: 8

Recipe submitted by SparkPeople user AUBREYJO.






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Member Ratings For This Recipe

  • Love it! The plantain adds a sweet taste to the dish making it greatly desirable by me. However, we added egg white before baking -to keep the meat from crumbling over- and I've heard others add raisins (for those who like that). Of course this adds calories to the recipe. -Thanks for sharing. :) - 7/15/12

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