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Puerto Rican Piñón

A Puerto Rican comfort-food classic that brings together the sweetness of perfectly ripe fried plantains, richly seasoned ground beef, and layers of melted, golden-brown cheese. Inspired by both traditional and modern Puerto Rican piñón versions, this recipe builds its savory picadillo with homemade sofrito, adobo, sazón, tomato sauce, and a touch of capers for a bright, briny contrast. Tender green beans pay homage to older island preparations, while a little mozzarella and beaten egg bring everything together into a beautifully layered casserole.

Prep: 35 min
Cook: 1 hr 25 min
Total: 2 hr
Serves: 6
Difficulty: intermediate

Russell Toris@russelltoris

Comfort Food
Meal Prep

Ingredients

6Servings

5 whole Ripe Plantains
4 cup Canola Oil, for frying
1½ lb Ground Beef
1 tbsp Olive Oil
½ cup Sofrito
¾ cup Tomato Sauce
2 tsp Adobo Seasoning
1 tsp Sazón
2 tsp Capers
1 tsp Caper Brine (optional)
¾ cup Green Beans, trimmed, cut into 1-inch pieces
1½ cup Mozzarella, shredded
2 whole Egg, lightly beaten

Nutritionper serving

Calories: 680
Carbohydrates: 53 g
Protein: 32 g
Fat: 40 g
Fiber: 5 g
Sugar: 25 g
Sodium: 930 mg

Method

Prepare the Plantains

Trim the ends from the plantains and carefully score the skins lengthwise without cutting into the flesh. Remove the peels and slice each plantain lengthwise into strips approximately ¼ inch thick. Depending on their size, each plantain should yield three to four slices. Set aside. The plantains should be deeply yellow with generous black spotting, soft but still firm enough to slice. Their natural sweetness is essential to the finished dish.

Fry the Plantains

Heat approximately ½ inch of canola oil in a large, heavy-bottomed skillet over medium heat to 350°F (175°C). Working in batches without overcrowding, carefully add the plantain slices. Fry for approximately 2–3 minutes per side, turning gently, until golden brown, tender, and lightly caramelized. Very ripe plantains may brown faster, so watch them closely. Transfer to a paper towel-lined tray or wire rack to drain. Repeat with the remaining plantains, adjusting the heat as needed to maintain approximately 325–350°F. Set aside while preparing the filling.

Prepare the Green Beans

Bring a small pot of salted water to a boil. Add the trimmed, cut green beans and cook for approximately 2–4 minutes, until just tender but still slightly firm. Drain thoroughly and spread on a clean towel to remove excess moisture. The beans will finish cooking in the oven and should not introduce water into the casserole.

Develop the Sofrito Base

Heat a large skillet over medium heat. Add the olive oil, followed by the sofrito. Cook for approximately 3–5 minutes, stirring frequently, until the sofrito becomes fragrant and most of its excess moisture has evaporated. This brief sauté concentrates the aromatics and builds the foundation of the picadillo.

Brown the Ground Beef

Increase the heat to medium-high and add the ground beef to the skillet. Break the meat into small pieces with a wooden spoon and cook for approximately 6–8 minutes, until thoroughly browned and no pink remains. Allow some of the meat to develop golden-brown edges rather than simply steaming. If the beef releases excessive fat, carefully drain some away, leaving approximately 1 tablespoon in the skillet.

Season and Simmer the Picadillo

Stir the tomato sauce, adobo, sazón, and chopped capers into the browned beef. Reduce the heat to medium-low and simmer uncovered for approximately 12–15 minutes, stirring occasionally, until the flavors meld and the sauce reduces. The finished picadillo should be richly seasoned and moist, but not watery. Excess liquid will prevent the piñón from holding its shape when sliced. Taste and adjust the seasoning. If the filling needs additional brightness, stir in up to 1 teaspoon of caper brine. Avoid adding more salt until tasting, as both adobo and sazón may contain substantial salt. Remove from the heat.

Prepare the Baking Dish

Preheat the oven to 350°F. Lightly grease a 9×9-inch baking dish, preferably at least 2 inches deep, with a small amount of neutral oil. Beat the eggs in a small bowl until the yolks and whites are fully combined. Set aside. Divide the fried plantains into enough portions for three layers and the picadillo into two approximately equal portions.

Assemble the First Layer

Arrange approximately one-third of the fried plantain slices across the bottom of the baking dish, overlapping slightly to create a continuous layer. Spread half of the seasoned picadillo evenly over the plantains. Scatter half of the cooked green beans over the meat, followed by approximately ½ cup of shredded mozzarella.

Complete the Layers

Arrange a second layer of fried plantains over the filling. Add the remaining picadillo and green beans, followed by another ½ cup of mozzarella. Finish with the remaining plantains, overlapping the slices to cover the meat filling as completely as possible. Slowly pour the beaten eggs evenly over the top, allowing them to settle between the layers and along the edges of the casserole. Sprinkle the remaining ½ cup of mozzarella over the surface.

Bake Until Golden

Place the baking dish on a rimmed baking sheet and transfer to the preheated oven. Bake uncovered for approximately 30–35 minutes, until the casserole is heated through, the eggs are fully set, and the cheese is melted and bubbling. The center should reach 160°F. For a deeper golden-brown top, switch the oven to broil for the final 1–2 minutes, watching carefully to prevent burning.

Rest and Slice

Remove the piñón from the oven and allow it to rest for at least 15 minutes before slicing. This resting period allows the melted cheese and egg binder to firm up, helping the casserole hold its distinct layers. Cut into six generous portions using a sharp knife and lift each serving carefully with a wide spatula.