Picadillo recipe for Pionono filling
1lb ground beef
3 garlic cloves cut into sheets
1/2 Yellow onion in small cubes
1/4 cup of sweet peppers.
1 tbsp of Chuleria in a pot
3 recao sheet
1 tbsp capers
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp Worcestershire / Worcestershire sauce
1 cup of pumpkin, papa or viand to thicken.
In a pan add all the ingredients and cook over medium heat and adjust the flavors to your liking. Add the food at the end and cook covered for 15-20 minutes until the sauce softens and thickens well.
Let stand and use to fill the pionono.
Cut ripe banana lengthwise creating a medium thick strap (slices) and fry. Then form a circle and fill, Prick with a toothpick or uncooked spaghetti noodle to keep the shape. You can mix the meat with cheese of your choice, such as mozzarella or cheeseball while it is cold. Then pass through beaten egg style overflowing and finish cooking in a pan with oil, sealing on both sides until golden.
Chuleria in pot
Hacienda Luz de Luna