Pinon (Puerto Rican Beef Plantain Omelet)
Try this Pinon (Puerto Rican Beef Plantain Omelet recipe, or contribute your own.
Try this Pinon (Puerto Rican Beef Plantain Omelet recipe, or contribute your own.
- Carbohydrate 59.593188214454 g
- Cholesterol 1701.801694375 mg
- Fat 85.1939535373481 g
- Fiber 7.49595999166723 g
- Protein 69.9664740730674 g
- Saturated Fat 30.512110715823 g
- Serving Size 1 1 Serving (856g)
- Sodium 1375.75546349483 mg
- Sugar 52.0972282227867 g
- Trans Fat 14.8600641742791 g
- Calories 1259 calories
Step-by-step
- Peel the plantains, cut into 2-inch thick lengthwise slices, and fry in oil until golden brown. Remove, drain, and keep warm.
- In a frying pan, sauté the onion, green pepper, and garlic until soft but not brown.
- Add the ground beef and fry at high heat for 3 minutes.
- Pour in the tomato sauce and add the capers and olives, if desired.
- Cook 15 minutes over medium heat, stirring occasionally.
- Season with salt and pepper to taste.
- Wash the string beans and steam until tender.
- Beat the eggs, adding salt and pepper to taste.
- Butter the sides and bottom of a round casserole and melt the remaining butter in the bottom.
- Pour in *half* of the beaten eggs and cook over medium heat for about 1 minute or until slightly set.
- Cover the eggs with one-third of the plantain slices, following with layers of half the ground meat and half the string beans.
- Add another layer of plantains, the remainder of the ground beef, another layer of beans, and top with plantains.
- Pour the rest of the beaten eggs over the top.
- Cook over low heat for 15 minutes, uncovered, being careful not to let the omelette burn.
- Then place in a preheated 350-degree oven for 10 to 15 minutes to brown the top of the pinon.
- Serve with rice and beans. Excellent for lunch. Serves 4
Undercooking the plantains before assembly results in a stiff, difficult-to-slice piñón that fights the fork rather than melting into the eggs. Ripe plantains require careful attention during the initial frying phase; slice them lengthwise into two-inch pieces and monitor the oil heat closely until they achieve a uniform golden brown hue. This dish draws its lineage from traditional Puerto Rican holiday and home-style cooking, traditionally balancing sweet fruit with savory proteins.
- Select plantains with heavy black spotting on the yellow skins to ensure high natural sugar content and proper caramelization.
- Maintain the frying oil at a moderate temperature to cook the interior starch fully without burning the exterior sugars prematurely.
- Steam fresh green beans separately until just tender, avoiding prolonged boiling that introduces excess moisture into the casserole.
- Bake the assembled dish in a preheated 350-degree oven for ten to fifteen minutes to firm the eggs and achieve a lightly browned crown.
Adjusting components to fit vegetarian preferences requires simply omitting the ground beef while maintaining the spiced tomato, caper, and olive sofrito base. Careful staging ensures every slice holds its distinct tiers of starch, vegetable, and protein upon serving.
