Piononos

Step by stepInstructions

1. Make the picadillo: cook the beef with the sofrito, tomato sauce, adobo and olives until dry, about 10 minutes. Stir in the cheese and let cool.
2. Cut each plantain lengthwise into thin strips, about 1/4 inch (6 mm) thick.
3. Heat the oil to 350°F (175°C) and fry the plantain strips until golden, about 2 minutes per side. Drain and let cool just until handleable.
4. Wrap a strip around a generous tablespoon of picadillo in a coil, secure with a toothpick, and repeat.
5. Fry the piononos in the hot oil until deep golden and crisp, 2 to 3 minutes, turning once. Drain, remove the toothpicks, and serve hot.