Piñón (Puerto Rican Lasagna)

Name: Piñón (Puerto Rican Lasagna)
Ingredients: 4 cups of picadillo; 6 ripe plantains, peeled and cut (depending mold you are using); vegetable oil for frying plantains; 6 eggs beaten and set aside; 1 to 2 cans of French-style string beans; Picadillo:; Adapted from Wilo Benet recipe; 4 lbs. ground beef (sirloin); 3 tablespoons of olive oil; 1 onion finely chopped; 1 red bell pepper, seed and white ribbing removed; ½ cup of sofrito or more to taste; 1 envelopes of Sazón Goya; 1½ cups Spanish tomato sauce; 6 cloves of garlic, pound to paste; Kosher salt/pepper to taste

INGREDIENTS

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4 cups of picadillo

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6 ripe plantains, peeled and cut (depending mold you are using)

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vegetable oil for frying plantains

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6 eggs beaten and set aside

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1 to 2 cans of French-style string beans

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Picadillo:

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Adapted from Wilo Benet recipe

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4 lbs. ground beef (sirloin)

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3 tablespoons of olive oil

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1 onion finely chopped

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1 red bell pepper, seed and white ribbing removed

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½ cup of sofrito or more to taste

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1 envelopes of Sazón Goya

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1½ cups Spanish tomato sauce

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6 cloves of garlic, pound to paste

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Kosher salt/pepper to taste

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