Sunday Piñon

This recipe is kind of tricky to make however we can do it together. I've never cooked this on my own however I watched Conchita cook it and we usually do it together. Paco does not like plantains but I love them.


What is a Piñon? It is a puerto rican style ground beef and plantain pie/omelet. Piñon is very flavorful. The plantains are slightly sweet and the meat filling is very complimentary with the eggs.

Piñon

(serves 4-6)

A) 3 large ripe plantains (peeled and cut lengthwise - see below)

¼ cup oil

B) 1 lb ground beef

½ green bell pepper (chopped)

1 small onion (chopped)

1 small sweet pepper (chopped)

C) 8 oz can of french style green beans (drained)

4 oz of tomato sauce

1 tablespoon of capers 
8 green olives (optional - I ran out and did not put any in this one)

D) 6 eggs (whisked and separated into two bowls)

Brown (A) plantains in oil:

Set aside plantains on a paper towel after they are brown:

Brown ground beef in a little oil until it is no longer pink or have any clumps, drain the rest of the oil and add the rest of (B) and cook ten minutes:

Add (C) and salt to taste:

The dogs are getting excited!!! Chalupa is wagging her tail and Gypsy hopes Conchita "accidentally" drops something on the floor:

Start to layer the Piñon: 2 tablespoons of canola oil, half of the egg mixture:

Plantains:

Meat filling: 

2nd layer of plantains:

2nd layer of meat filling:

Last of plantains:

The other half of the egg mixture:

After 10 min on medium heat, flip the Piñon. Use a plate to assist you. 

 
Slide the Piñon into the pan and cook the other side:

Cook another 10 min and flip again:

Cook for another 10 min and flip onto a plate. 

You can serve the Piñon immediately or serve it later at room temperature - it's a great main dish with white rice and black beans. It's so D.e.l.i.c.i.o.u.s. - I promise you!!!

Remember to give the perros some ground beef in the beginning because they love it and as always ¡buen provecho!