Piononos

Heat the olive oil in a 24-26 cm (10-inch) frying pan over medium heat and cook the sofrito for 2 minutes, stirring. Add the minced beef and adobo and cook over medium-high heat for about 8 minutes, breaking it up until no longer pink. Stir in the tomato sauce and olives and cook over medium heat until the mixture looks dry, then let it cool.

• 1 tbsp olive oil
• 3 tbsp sofrito
• 350 g minced beef
• 1 tsp adobo seasoning
• 2 tbsp tomato sauce
• 6 chopped olives

✅ C'est prêt quand : meat reaches 71°C/160°F internally, is no longer pink, and the mixture looks dry, not wet

Peel the plantains and cut each one lengthways into 4 long strips. Heat 3 cm of oil in a pot to 170°C (340°F) and fry the strips for about 2 minutes per side until golden and soft, then drain on paper towels.

• 3 plantains
• 750 ml vegetable oil

✅ C'est prêt quand : strips are golden and soft, easily bend without breaking