Puerto Rican Plantain Cups (Piñonos) Recipe

Puerto Rican Plantain Cups, also known as Piñonos, are one of the most mouthwatering appetizers to come out of Caribbean kitchens. These golden plantain cups filled with seasoned ground beef are crispy, savory, and slightly sweet — a flavor combination that hooks you from the first bite.

Whether you’re planning a holiday meal, a special family gathering, or simply craving a taste of Puerto Rico, this recipe is an excellent way to bring authentic flavor to your table.

These plantain cups are a perfect match for other Puerto Rican favorites like arroz con gandules, tostones, or a simple avocado salad. They also make a fantastic standalone dish when paired with a dipping sauce such as garlic aioli or cilantro lime crema.

The combination of sweet fried plantains and well-seasoned ground beef wrapped in a muffin-sized bite is incredibly satisfying — and surprisingly easy to make once you understand each step.

What are Puerto Rican Plantain Cups (Piñonos)?

Piñonos are a traditional Puerto Rican dish made with ripe plantains, usually sliced lengthwise, fried, then filled with picadillo — a savory ground beef mixture seasoned with sofrito, tomato sauce, olives, and spices.

Once filled, the plantains are typically baked or pan-fried again, often with beaten egg poured over them to hold everything together.

These tasty bites get their name from a Spanish pastry called “piñón,” but in Puerto Rico, piñonos have taken on a unique form that highlights the island’s love for plantains. The natural sweetness of ripe plantains contrasts beautifully with the bold, salty, and tangy beef filling.

In this version, we use muffin tins to create cup shapes, making it easier for beginners to manage the assembly. It’s a crowd-pleaser and a great recipe to learn if you're just starting to cook Puerto Rican food.

Ingredients to Make This Piñonos Recipe

To make these flavorful Piñonos, you’ll need a few staple Puerto Rican ingredients. Each one plays a role in building the deep, layered taste that defines this dish.

Sofrito – A base of blended aromatic vegetables and herbs. Sofrito adds rich, authentic Puerto Rican flavor to the beef.

Ground beef (lean) – The heart of the filling. Lean ground beef absorbs the spices and sofrito well without being too greasy.

Sazon seasoning – This spice blend brings a signature reddish-orange color and a unique umami depth to the meat.

Adobo seasoning – A common all-purpose Puerto Rican seasoning, it adds garlic, salt, and other spices to enhance the beef mixture.

Cumin – Adds warmth and earthiness to the beef filling.

Bay leaves – Slow-simmered in the mixture to release a subtle, herbal background flavor.

Tomato sauce – Helps bind the filling and balances the savory spices with slight acidity.

Pimento olives – A salty, briny addition that brings brightness to the dish.

Oil for frying – Used to fry the plantains to a golden crisp before shaping them into cups.

Ripe plantains – The star of the dish. Choose plantains that are yellow with black spots — sweet, soft, and ideal for frying.

Eggs – Beaten and poured over the cups before baking to help set the filling and bind it all together.

Fresh cilantro – Used as a garnish and also mixed into the beef for a fresh herbal finish.

How to Make These Plantain Cups

Making Puerto Rican Plantain Cups at home may seem like a challenge, but it’s actually quite approachable with a few key tools: a nonstick muffin tin, a frying pan, and a mixing bowl. Let’s break it down into simple steps.

1. Prepare the plantains

Start by peeling the plantains. Cut off both ends, then make a shallow slit along the length of each plantain to remove the skin. Slice the plantains lengthwise into strips about ½ inch thick.

2. Fry the plantains

Heat oil in a large skillet over medium heat. Once hot, fry the plantain strips in batches. They should turn golden brown but still remain flexible enough to mold. Place them on paper towels to drain.

3. Cook the beef filling

In a skillet over medium-high heat, cook the sofrito and ground beef until the beef is browned. Then, add sazon, adobo, cumin, bay leaves, and tomato sauce. Stir to combine and lower the heat. Cover and let it simmer for about 10 minutes so the flavors can develop.

Once the meat is cooked through, stir in the sliced pimento olives and chopped cilantro. Remove from heat.

4. Assemble the plantain cups

Preheat the oven to 400°F (205°C). Lightly grease a muffin tin. Take one plantain strip and gently line the sides of a muffin tin slot to form a cup. You may need to cut or overlap pieces to ensure the sides are fully covered.

Spoon a few tablespoons of the beef filling into each cup, packing it in gently so it holds shape.

5. Add the egg mixture

In a small bowl, beat the eggs. Pour a small amount over each filled cup — just enough to bind the ingredients together during baking.

6. Bake until set

Place the muffin tin in the oven and bake for 10–15 minutes, or until the egg is set and slightly golden. The plantains should be firm and holding their shape well.

7. Garnish and serve

Carefully remove the plantain cups from the muffin tin. Garnish with fresh chopped cilantro. Serve warm with your favorite dipping sauce or as part of a Puerto Rican meal spread.

Tips for Making This Puerto Rican Party Food

• Use very ripe plantains (yellow with black spots) for the perfect sweet flavor and flexible texture.
  
• Don’t skip the sofrito — it’s the soul of the filling and adds depth.
  
• If the plantain slices are too stiff to shape, microwave them for 30 seconds before frying.
  
• For crispier cups, bake a few extra minutes until the edges brown slightly.
  
• Add shredded cheese on top before baking for a melty twist.
  
• Use a silicone muffin pan to make removal easier.
  
• If you don't have a muffin tin, shape small rings with aluminum foil to hold the plantains together.

Frequently Asked Questions

Can I make plantain cups ahead of time?

Yes, you can prepare the fried plantain strips and the beef filling up to a day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake just before serving to keep the cups crispy and fresh.

Can I make Puerto Rican Plantain Cups without eggs?

You can skip the egg if you prefer, but the egg helps the cups hold together during baking. If avoiding eggs, consider using a plant-based binding substitute or reducing the amount of filling to avoid overflow.

What type of plantains should I use?

Use ripe plantains that are mostly yellow with black spots. They are sweet and soft enough to mold but still hold up to frying and baking. Green plantains are too firm and starchy for this recipe.

Have you tried Puerto Rican Plantain Cups (Piñonos)? Then make sure to rate and review this recipe! I'd love to hear how yours turned out, especially if you added your own twist. Save this recipe for your next party or family dinner — these plantain cups are sure to be a hit!